If you’re looking for an easy vegetarian pasta don’t pass up this recipe with fresh vegetables, crunch from toasted almonds, and a light but creamy tomato-based sauce!
Just under 5 oz. raw Linguine noodles equal to 3 cups cooked noodles
For the Sauteed vegetables
⅓cupchopped curly parsley
2cupschopped curly kale
3cupssliced baby bella mushrooms
⅓cupchopped toasted almondsequals about ⅓ cup raw almonds
¼cupwater
For the Sauce
1cupno salt crushed tomatoes
½cupwhole milk*see note for vegetarian
2tablespoondiced garlicabout 4 large cloves
1cupdiced yellow onion
1teaspoondried basil
¼teaspoonsea salt
freshly ground pepper to taste
½teaspoongarlic powder
2teaspoonfreshly squeezed lemon juice
2tablespoonolive oil
Optional toppings: shredded Parrano cheese and crushed red pepper.**See note for vegetarian
Instructions
Cook noodles in a medium-sized saucepan as directed on package or until el dente. Once done, rinse with cold water to stop the cook and set aside.
Preheat oven to 400℉.
Toast the Almonds
Chop about ⅓ cup almonds into slivers. Spread them out evenly on a baking sheet covered in parchment paper. Bake for about 5- 6 minutes. Set aside.
Make the Sauce
In a small saucepan add 2 tablespoon olive oil and heat to medium-low.
Once hot, add onion and garlic and sauté for 10 minutes or until onions are translucent. Stir occasionally.
While sautéing, in a medium-sized bowl, combine remaining ingredients for the sauce.
After 10 minutes of sautéing add the remaining sauce ingredients to your saucepan and continue cooking with lid on for another 5 minutes or until it reaches a low boil. Decrease to low for about 5 minutes then turn off.
Sauté the vegetables
In a large skillet add 2 tablespoon olive oil and heat to medium-low.
Once hot, add mushrooms, kale, and parsley and sauté for about 5 minutes.
Add ¼ cups water to the skillet and continue cooking for another 5 minutes. Add in toasted slivered almonds and combine. Turn off heat.
Combine All
In a large mixing bowl combine 3 cups of noodles, the vegetables and the sauce and combine gently. Top with shredded cheese and crushed red pepper for heat.
Notes
*If you're a vegetarian who doesn't drink milk, you can use a dairy free milk such as oat milk or almond milk.**Parrano cheese is usually made with vegetable rennet, making it vegetarian friendly!
Keyword kale pasta, mushroom pasta, vegetarian pasta