I have been slowly reducing my meat/animal product consumption over time. One of the primary ways I do that is by going completely meatless – a lot of time vegan – at least one day per week. This Vegan Caprese Pasta is a quick go-to for me because it’s so filling and satisfying and packed with protein, so there is no way I feel like I am missing the meat. A meatless day is a great excuse for me to whip out the Banza pasta and dig in.
Here’s what you’ll need…
8 oz Banza shells – or pasta of your choosing
1 oz fresh basil, chopped
2 cup spinach
1 pint cherry tomatoes
1/2 cup red onion, diced
2 Tbs olive oil
2 tsp salt
1 tsp fresh pepper
Directions:
- Cook pasta according to package directions
- In the meantime, saute basil, spinach, onions, tomatoes, and half of the olive oil over medium heat until greens are wilted, onions are translucent, and tomatoes are beginning to burst
- Once pasta is cooked and strained, sprinkle salt, pepper, and remainder of the olive oil over the shells
- Mix in cooked veggies, and enjoy
Vegan Caprese Salad
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Your Meatless Monday just got a whole lot more interesting with this protein-packed, super simple meal!
Course:
Main Course, Side Dish
Cuisine:
American, Italian, Mediterranean
Servings: 4
Ingredients
- 8 oz Banza shells - or pasta of your choosing
- 1 oz fresh basil chopped
- 2 cup spinach
- 1 pint cherry tomatoes
- 1/2 cup red onion diced
- 2 Tbs olive oil
- 2 tsp salt
- 1 tsp fresh peppe
Instructions
Directions:
-
Cook pasta according to package directions
-
In the meantime, saute basil, spinach, onions, tomatoes, and half of the olive oil over medium heat until greens are wilted, onions are translucent, and tomatoes are beginning to burst
-
Once pasta is cooked and strained, sprinkle salt, pepper, and remainder of the olive oil over the shells
-
Mix in cooked veggies, and enjoy
