Vegetable Rotini
Whole Wheat Garlic Bread
Ingredients
- ½ (16-oz) pkg vegan rotini (preferably whole wheat)
- ¾ lb asparagus, trimmed and cut into 1-inch pieces
- 2½ Tbsp olive oil, divided
- 2 cloves garlic, sliced
- ¼ tsp crushed red pepper
- 1 cup frozen peas and carrots, thawed
- 1 tsp lemon zest
- 1½ tsp fresh lemon juice
- 6 Tbsp shredded vegan Parmesan cheese
- 1 Tbsp chopped fresh thyme (or use 1 tsp dried thyme)
Instructions
- Cook pasta according to package directions until al dente; drain, reserving ½ cup pasta water.
- Meanwhile, sauté asparagus in 1½ 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 1 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
- 1½ Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ¼ tsp pepper
- ⅛ tsp salt
- ½ (13-oz) loaf whole wheat French bread, halved lengthwise
- 1½ tsp 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
