Glowing plants

Cozy Fall One-Pot Vegan Pasta

This pasta is delicious and filled with anti-aging antioxidants thanks to the sun-ripened tomatoes, fresh olives, and cherry peppers. Make it in about 30 minutes!

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Cozy Fall One-Pot Vegan Pasta
Cozy Fall One-Pot Vegan Pasta
Cozy Fall One-Pot Vegan Pasta
Cozy Fall One-Pot Vegan Pasta

Cozy Fall One-Pot Vegan Pasta

Emily Kate Johnston
Make this tasty pasta in about 30 minutes. It's packed with antioxidants thanks to sun-ripened tomatoes, fresh olives, and cherry peppers.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 2
Calories 290 kcal

Equipment

  • Cooking Pan

Ingredients
  

  • 1/2 cup sliced Mezzetta Sun-Ripened Dried Tomatoes
  • 1/2 cup halved Mezzetta Garlic Stuffed Olives
  • 1/3 cup sliced and stemmed Mezzetta Sweet Cherry Peppers
  • 340 grams linguini
  • 1/2 cup chopped fresh cilantro
  • 1 cup sliced cherry tomatoes
  • 1 cup diced butternut squash
  • 4 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp freshly ground black pepper
  • 4 1/2 cups vegetable stock

Instructions
 

  • Add all ingredients to a large pot or dutch oven and bring to a boil over high heat for 10-12 minutes with no lid on. 
  • Meanwhile stir the pasta with tongs every few minutes to prevent from sticking. 
  • Cook until almost all the liquid has evaporated. Voilà!
  • Serve and...Enjoy 😉
Keyword black pepper, butternut squash, extra virgin olive oil, food, fresh cilantro, Garlic Stuffed Olives, linguini, Pasta, sliced cherry tomatoes, Sun-Ripened Dried Tomatoes, Sweet Cherry Peppers, vegan pasta, vegetable stock

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