Vegan Pasta Recipe

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Vegetables

While the pasta is cooking, wash and chop the zucchini and bell pepper into bite-sized pieces. Halve the cherry tomatoes and rinse the spinach.

Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini and bell pepper, and sauté for about 5 minutes until they begin to soften. Stir in the cherry tomatoes and spinach, and cook for another 2-3 minutes until the spinach wilts. Season with salt and black pepper to taste.

Make the Garlic Sauce

In a small saucepan, heat the remaining tablespoon of olive oil over low heat. Add minced garlic and red pepper flakes, cooking gently for 1-2 minutes until fragrant, being careful not to burn the garlic.

Combine Everything

Add the drained pasta to the skillet with the sautéed vegetables. Pour the garlic sauce over the top, add lemon juice, and toss everything together to combine. Adjust seasoning with salt and black pepper if needed.

Serve

Divide the vegan pasta among plates or bowls, and enjoy warm. Optionally, garnish with fresh herbs or nutritional yeast for added flavor.