‘One Colour’ - Vegetable Pasta/Noodles (aka Pasta/Noodles with Seasonal Veg)

Name: ‘One Colour’ - Vegetable Pasta/Noodles (aka Pasta/Noodles with Seasonal Veg)
Yield: 20 minutes
Cuisine: British
Ingredients: 2 cups wholegrain pasta or noodles; 1 bunch fresh mixed herbs; 1 tablespoon oil; 3 cloves garlic; 1 chilli; Soup stock (for noodles); 5 cubes cooked Tofu (optional); 1 courgette; 1 cup runner beans; 1 cup peas; 1 cup leafy greens; 3 spring onions; 1 cooked aubergine; Purple beans; 1 Red onion; 5 purple radishes; 3 purple spring onions; 1 courgette; 8 fresh baby corn; 8 yellow tomatoes and orange tomatoes; 1 yellow pepper; 4 marigold flowers; 1 lemon

Rachel @rachel

Oxford, England

The seasons seem to colour coordinate vegetables, don’t you think? My veg box and the allotment has looked so vibrant and beautiful recently 💚 Combined with the fact that I seem to be colour coordinating photos of our dinner with the weeds in my garden 🤷‍♀️ - it has recently led to a variety of ‘one colour pasta and noodle/noodle soup dishes!
I’m only just getting started with this - I’ll upload some more photos!! I think these are both original and tasty - they have made me quite creative and I’m rather pleased with this idea 🤣 Veg types quantities can obviously be adjusted to what ever you have and that’s in season. I make enough for next day lunch boxes so I’m sharing for #prepandpack and it’s also a great #zerowaste #seasonalveg recipe

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Ingredients

20 minutes

2 cupswholegrain pasta or noodles
1 bunchfresh mixed herbs
1 tablespoonoil
3 clovesgarlic
1chilli
Soup stock (for noodles)
5 cubescooked Tofu (optional)
For green:
1courgette
1 cuprunner beans
1 cuppeas
1 cupleafy greens
3spring onions
For purple:
1cooked aubergine
Purple beans
1Red onion
5purple radishes
3purple spring onions
For yellow:
1courgette
8fresh baby corn
8yellow tomatoes and orange tomatoes
1yellow pepper
4marigold flowers
1lemon

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Steps

1

Cook the pasta or noodles in a pan of water with a pinch of salt and drain (retaining the cooking water).
2

Wash and chop the veggies (only peeling if really necessary). In a wok, heat a splash of oil. Add the garlic and cook for a minute or two on a low heat until fragrant. Turn up the heat and quick stir fry the veg in the oil. Most will only need a minute or too, I like them to colour slightly on the outside but to retain their crunch. I’ve got a mini wok that I use for this which means I can cook with very little oil and they don’t stick, but you pop them in a steamer as an alternative method.
3

Combine pasta and veggies. Add to soup stock or bowls. Add a good handful of chopped herbs and/or some fresh pesto or herb or chilli oil. I sometimes add a little of my vegan Parmesan to the pasta.

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Cooksnaps

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Rachel @rachel

on September 08, 2021 13:49

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱