Vegan Penne with Zucchini and Cherry Tomatoes
This pasta dish tossed with zucchini, peppers, and cherry tomatoes makes the perfect and easiest vegan lunch or dinner!
Servings: 2 servings
Ingredients
- 200 g penne pasta or any pasta of your choice
- 4 tbsp olive oil
- 1 medium-sized zucchini sliced and quartered
- ½ orange pepper diced
- 1 garlic clove minced
- 1 scallion chopped
- 400 g cherry tomatoes
- ½ tsp. dried oregano
- ¼ tsp. chilli flakes
- salt and pepper to taste
- ½ cup vegetable stock
Instructions
- Start by boiling the pasta in salt water according to package instructions, until al dente. Drain the pasta and set aside.
- Heat 2 tbsp of olive oil in a large skillet and sauté zucchini and orange pepper on medium-high heat until slightly brown, (about 5 minutes). Remove from heat and transfer to an empty bowl once ready.
- In the same skillet, heat 2 tbsp of olive oil and add scallion and garlic. Sauté on medium-high heat for 1-2 minutes. Add cherry tomatoes, oregano, chilli flakes, and salt and pepper and continue cooking, stirring continuously until tomatoes start to burst.
- Add zucchini, peppers, and vegetable stock and simmer for 5-7 minutes until reduced by half.
- Add pasta to skillet with sauce and mix thoroughly until combined.