Vegetable Rotini
Whole Wheat Garlic Bread
Ingredients
- 1 (16-oz) pkg vegan rotini (preferably whole wheat)
- 1½ lb asparagus, trimmed and cut into 1-inch pieces
- 5 Tbsp olive oil, divided
- 4 cloves garlic, sliced
- ½ tsp crushed red pepper
- 2 cups frozen peas and carrots, thawed
- 2 tsp lemon zest
- 1 Tbsp fresh lemon juice
- ¾ cup shredded vegan Parmesan cheese
- 2 Tbsp chopped fresh thyme (or use 2 tsp dried thyme)
Instructions
- Cook pasta according to package directions until al dente; drain, reserving 1 cup pasta water.
- Meanwhile, sauté asparagus in 3 Tbsp hot oil in a Dutch oven over medium-high heat 2 minutes. Add garlic and pepper, and sauté until asparagus is tender; remove from pot.
- Bring reserved pasta water and 2 Tbsp oil to a boil in pot; boil 1 minute. Add pasta and peas; cook 1 minute or until slightly creamy.
- Add lemon juice, cheese, and asparagus mixture to pasta; toss. If desired, season with salt and pepper to taste. Sprinkle with thyme and lemon zest.
Side Dish Ingredients
- 3 Tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp dried oregano
- ½ tsp pepper
- ¼ tsp salt
- 1 (13-oz) loaf whole wheat French bread, halved lengthwise
- 1 Tbsp nutritional yeast
Side Dish Instructions
- Preheat oven to 400°F. Combine oil, garlic, oregano, pepper, and salt in a small bowl; brush onto cut sides of bread.
- Place bread on a baking sheet. Sprinkle lightly with nutritional yeast.
- Bake 8 to 10 minutes or until toasted.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
