This Angel Hair Vegetarian Recipe is a fresh and vibrant take on pasta primavera. Perfectly al dente angel hair pasta mingles with roasted broccoli, Brussels sprouts, and leeks, all brought together by a rich marinara sauce and homemade vegan cheese. This simple vegan recipe bursts with the flavors of fresh garlic, herbs, and just a hint of maple for sweetness. Each forkful offers a delicious vegan dinner option that’s light yet satisfying—a fantastic main dish that’s ready in less time than you might think!
Ingredients
- Angel Hair Pasta: Delicate noodles, best cooked al dente.
- Broccoli and Brussels Sprouts: Roasted to golden brown, bringing a slight crisp.
- Leeks: Adds mild, fresh flavor, softened to perfection.
- Olive Oil: A tablespoon of extra virgin olive oil for sautéing and roasting.
- Marinara Sauce: Brings a rich, tomato-based flavor.
- Maple Syrup: Adds a subtle sweetness.
- Garlic and Herb Salt: Fresh garlic and herb blend for seasoning.
- Vegan Cheese (Homemade): Creamy mix of tofu, cashews, and nutritional yeast.
Steps
- Cook the Pasta:
Bring a large pot of water to a rolling boil, then add a small amount of sea salt and the angel hair pasta. Cook according to package directions, aiming for an al dente texture. Reserve a small amount of pasta cooking water and drain. - Sauté the Veggies:
In a large skillet over medium heat, add a drizzle of olive oil. Sauté the leeks, broccoli, and Brussels sprouts until tender and golden brown. Sprinkle with garlic and herb salt for extra flavor. For more of a pasta primavera twist, consider adding fresh bell peppers or cherry tomatoes. - Add the Marinara and Simmer:
Pour the marinara sauce over the sautéed vegetables. Add a hint of maple syrup and let the sauce and vegetables simmer on medium heat, stirring occasionally until the veggies are coated and the flavors meld. - Make the Vegan Cheese:
Blitz tofu, cashews, nutritional yeast, and a dash of garlic powder in a food processor. Add a splash of pasta water if needed for a creamy texture, adjusting salt and black pepper to taste. - Assemble:
Add the cooked angel hair pasta to the skillet with the marinara mixture, tossing everything until evenly coated. Stir in the vegan cheese until it’s melted into the sauce, and garnish with fresh basil or parsley for that fresh tasting finish. Serve in a large serving bowl, and enjoy your creation!
Variations
- Pasta: Substitute angel hair with capellini pasta or even bow tie pasta for a heartier texture.
- Sauce: For a creamier sauce, stir in a small amount of coconut cream or a vegan heavy cream alternative.
- Additional Vegetables: Add roasted red bell peppers, artichoke hearts, or sun-dried tomatoes for a different twist on primavera vegetables.
Substitutions
- Olive Oil: Use avocado oil or melt vegan butter if you prefer.
- Vegan Cheese: Try vegan parmesan or a sprinkle of nutritional yeast for a simple swap.
- Maple Syrup: Use balsamic vinegar for a tangy finish instead of sweetness.
FAQ
- Can I make this gluten-free?
Absolutely! Just substitute with gluten-free angel hair pasta or thin spaghetti. - What if I don’t have fresh herbs?
You can use dried herbs, but fresh basil and parsley add that extra pop of flavor. - How can I use leftover pasta water?
It’s a great way to add body to the sauce, making it creamier. Just add a few tablespoons as needed.
Top Tip
Bloom your garlic and herbs in the oil before adding veggies. This brings out incredible depth in the final dish and elevates those comforting, fresh flavors.
Hint
For the best texture, always cook your pasta al dente and keep an eye on your cooking times. Overcooked angel hair can quickly lose its delicate bite, so drain promptly and add to your sauce.
This recipe is a delicious flavor journey that’s easy to recreate and loaded with seasonal goodness!
Angel Hair Vegetarian Recipe with Roasted Vegetables and Vegan Cheese
This Angel Hair Vegetarian Recipe is a fresh and vibrant take on pasta primavera. Perfectly al dente angel hair pasta mingles with roasted broccoli, Brussels sprouts, and leeks, all brought together by a rich marinara sauce and homemade vegan cheese. This simple vegan recipe bursts with the flavors of fresh garlic, herbs, and just a hint of maple for sweetness. Each forkful offers a delicious vegan dinner option that’s light yet satisfying—a fantastic main dish that’s ready in less time than you might think!
Ingredients
- 8 oz Angel Hair Pasta cooked al dente
- 1 cup Broccoli chopped into small florets
- 1 cup Brussels Sprouts halved
- 1 medium Leek thinly sliced
- 1-2 tablespoon Olive Oil extra virgin, divided
- 1 ½ cups Marinara Sauce
- 1 teaspoon Maple Syrup
- 1 teaspoon Garlic and Herb Salt or to taste
- ½ cup Firm Tofu crumbled
- ¼ cup Cashews soaked for 30 minutes and drained
- 2 tablespoon Nutritional Yeast
- ½ teaspoon Garlic Powder
- Sea Salt and Black Pepper to taste
- Fresh Basil or Parsley for garnish
Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil, then add a small amount of sea salt and the angel hair pasta. Cook according to package directions, aiming for an al dente texture. Reserve a small amount of pasta cooking water and drain.
- Sauté the Veggies:
- In a large skillet over medium heat, add a drizzle of olive oil. Sauté the leeks, broccoli, and Brussels sprouts until tender and golden brown. Sprinkle with garlic and herb salt for extra flavor. For more of a pasta primavera twist, consider adding fresh bell peppers or cherry tomatoes.
- Add the Marinara and Simmer:
- Pour the marinara sauce over the sautéed vegetables. Add a hint of maple syrup and let the sauce and vegetables simmer on medium heat, stirring occasionally until the veggies are coated and the flavors meld.
- Make the Vegan Cheese:
- Blitz tofu, cashews, nutritional yeast, and a dash of garlic powder in a food processor. Add a splash of pasta water if needed for a creamy texture, adjusting salt and black pepper to taste.
- Assemble:
- Add the cooked angel hair pasta to the skillet with the marinara mixture, tossing everything until evenly coated. Stir in the vegan cheese until it’s melted into the sauce, and garnish with fresh basil or parsley for that fresh tasting finish. Serve in a large serving bowl, and enjoy your creation!
