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!