Easy, fast and delicious. Perfect for busy weeknights! Feel free to incorporate whatever veg you have on hand (or in season) and enjoy with some shredded vegan parmesan or a squeeze of lemon, too!
1 bag casarecce pasta
1/2 cup pasta water
3 tbsp olive oil divided
Pinch chili flakes
1/2 onion diced
2 cloves garlic minced
8 cremini mushrooms sliced
1 green zucchini diced
1 small jar butter beans, drained and rinsed
8-10 cherry tomatoes
2 tbsp capers
1/2 cup black olives
2-3 tbsp fresh basil
Sea salt and cracked pepper
Bring a large pot of water to a boil, salt liberally and cook pasta. Reserve 1/2 cup pasta water before draining.
Heat a large pan with 2 tbsp olive oil and chili flakes. Add onion and sauté until translucent. Add in mushrooms and cook until they start to soften. Add garlic, zucchini, butter beans and capers. Cook until zucchini softens and season with salt and cracked pepper.
Add in cherry tomatoes, cooked pasta and olives. Toss to combine. Add Parmesan and a splash of pasta water to emulsify.
Check for seasoning. Ladle into bowls, garnish with more chili flakes, cheese and olive oil.
Teri-Ann is a food photographer, recipe developer and yoga teacher from Toronto, Canada. Teri-Ann adopted a vegan lifestyle 9 years ago soon after she got sober and broke free from a debilitating alcohol and drug addiction. She wanted to cleanse her body from the inside out and choosing a plant-based diet was one of the ways she achieved that. Teri-Ann now spends most of her days developing recipes, styling dishes, and shooting photographs for numerous clients as she builds her personal brand.
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