Stir Fry Pasta With Vegetables is a quick and easy vegan pasta recipe. It is one of the most delicious ways to enjoy pasta with seasonal vegetables.
- The Choice of Pasta
- Tips To Keep It Skinny
- How To Cook Stir Fry Pasta
- Stir Fry Pasta Recipe Variation
- More Pasta Recipes
- Stir Fry Pasta With Vegetables
This vegan vegetable pasta is light, colourful, and easy to prepare.
No need to spend hours in the kitchen. With minimal cooking time, one enjoys a wholesome pasta meal with vegetables. It is one of those pasta recipes you would surely like to bookmark for a potluck , picnic, or a quick weeknight dinner.
I am a big fan of quick stir-fry dishes like vegan tofu stir fry , healthy vegetable stir fry , or pasta caprese . EASY. TASTY. HEALTHY.
The Choice of Pasta
Which kind of pasta is perfect for stir-frying? I prefer using bite-size, easy-to-stir pasta for this recipe.
My favorite ones are – penne, macaroni, fusili, farfalle, shell or Conchiglie pasta . You can pick any bite-size, hand-made pasta variety for tossing with vegetables. The stir-fry pasta is all about the simplicity of ingredients.
Tips To Keep It Skinny
- First and foremost, replace the regular pasta with whole wheat or durum wheat semolina pasta .
- Avoid using butter to prepare the pasta. Instead, a tablespoon or two of olive oil is good enough to make the entire stir-fry.
- Overcooked vegetables would kill the dish’s taste, texture, and nutrients. So it’s best to stir-fry them quickly until they are al dente and have a crunch.
- Fresh herbs like basil and parsley make pasta rich in anti-oxidants and many other health benefits. So don’t hesitate to garnish your pasta with plenty of spices.
- Last but not least, give the cheese a miss . I know it is hard to resist the temptation of grating cheese over pasta. But to keep it healthy, it is best to skip adding cheese to this pasta with vegetables.
How To Cook Stir Fry Pasta
Cook Pasta: Boil water in a large saucepan with a teaspoon of salt. Once the water starts bubbling and boiling, add the uncooked pasta, stir, and cook until al dente. Transfer the cooked pasta to a colander. Drain the water.
Stir Fry Vegetables: Heat olive oil in a stir-fry pan. Add the chopped garlic and chilli flakes. Cook for 10 – 20 seconds to infuse the flavour of garlic and chilli into the oil.
Add onion, and stir fry over high heat for 10 – 20 seconds. Next, add the vegetables and salt, and stir-fry them till they are tender but not overcooked or soft.
Assemble: Now add the boiled pasta and Italian herbs. Stir to combine. Stir fry for a minute. Turn off the heat.
Stir Fry Pasta Recipe Variation
This pasta with vegetables is a highly customizable dish.
Non-Vegetarian: On busy weeknights or for a quick working lunch, I serve it with grilled chicken/shrimps/squids/scallops / tuna/bacon (add either of these meats or seafood to the stir-fry).
Gluten-Free: Use gluten-free pasta to make delicious stir-fried pasta without gluten.
Kid-Friendly: If you are making this dish for the kids, skipping the red chilli flakes will be great. Otherwise, this pasta recipe is good for the school lunch boxes.
More Pasta Recipes
- Creamy Summer Pasta Salad
- Greek Orzo Pasta Salad
- Spaghetti Aglio Olio
- Broccoli Pesto Pasta
- Chicken Pasta Salad
- Fusilli Pasta Caprese
- Basil Pesto Pasta
- Macaroni Salad
- Pasta Soup
Ingredients
- ▢ 250 gram dry shell pasta (Conchiglie)
- ▢ 4 tablespoon olive oil
- ▢ 2 tablespoon finely minced garlic
- ▢ 1 teaspoon red chili flakes or to taste
- ▢ ½ Cup finely chopped onion
- ▢ ½ Cup diced red bell pepper
- ▢ ½ Cup diced yellow bell pepper
- ▢ ½ Cup diced zucchini
- ▢ ½ cup broccoli florets
- ▢ Salt to taste
- ▢ 1 tablespoon Italian herbs (oregano, thyme, sage etc)
- ▢ ¼ Cup fresh Italian basil leaves or parsley
Instructions
- Boil water in a large saucepan with a teaspoon of salt. Once the water starts bubbling and boiling, add the uncooked pasta, stir and cook the pasta till al dente. Transfer the cooked pasta to a colander. Drain the water.
- Heat olive oil in a stir-fry pan. Add the chopped garlic, chili flakes, cook for 10 – 20 seconds to infuse the flavor of garlic and chili into the oil.
- Add onion, and stir fry over high heat for the next 10 – 20 seconds. No need to brown the onion.
- Next, add the vegetables, salt, and stir-fry them till they are tender but not overcooked or soft. Vegetables should have a crunch to them.
- Now add the boiled pasta, Italian herbs, and stir to combine. Stir fry for a minute. Turn off the heat.
- Garnish with freshly chopped basil leaves.
- Serve Stir Fry Pasta With Vegetables immediately.
Recipe Notes:
- Vegetables and pasta both need to be al dente for this recipe.
- Overcooked/soft/mushy vegetables would kill the taste and texture of the stir-fry.
- If you are using frozen vegetables, make sure to thaw them before adding them to the stir fry.
- To jazz up the flavors I add loads of garlic and red chili flakes for that extra little bit of heat. Adjust the seasoning according to personal taste preference.
- If basil is not available, you can add parsley.
- You can use fresh or dry Italian herbs for this pasta recipe.
Nutrition
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Stir Fry Pasta With Vegetables
Equipment
- Frying Pan
- Saucepan
Ingredients
- 250 gram dry shell pasta (Conchiglie)
- 4 tablespoon olive oil
- 2 tablespoon finely minced garlic
- 1 teaspoon red chili flakes or to taste
- ½ Cup finely chopped onion
- ½ Cup diced red bell pepper
- ½ Cup diced yellow bell pepper
- ½ Cup diced zucchini
- ½ cup broccoli florets
- Salt to taste
- 1 tablespoon Italian herbs (oregano, thyme, sage etc)
- ¼ Cup fresh Italian basil leaves or parsley
Instructions
- Boil water in a large saucepan with a teaspoon of salt. Once the water starts bubbling and boiling, add the uncooked pasta, stir and cook the pasta till al dente. Transfer the cooked pasta to a colander. Drain the water.
- Heat olive oil in a stir-fry pan. Add the chopped garlic, chili flakes, cook for 10 - 20 seconds to infuse the flavor of garlic and chili into the oil.
- Add onion, and stir fry over high heat for the next 10 - 20 seconds. No need to brown the onion.
- Next, add the vegetables, salt, and stir-fry them till they are tender but not overcooked or soft. Vegetables should have a crunch to them.
- Now add the boiled pasta, Italian herbs, and stir to combine. Stir fry for a minute. Turn off the heat.
- Garnish with freshly chopped basil leaves.
- Serve Stir Fry Pasta With Vegetables immediately.
Notes
- Vegetables and pasta both need to be al dente for this recipe.
- Overcooked/soft/mushy vegetables would kill the taste and texture of the stir-fry.
- If you are using frozen vegetables, make sure to thaw them before adding them to the stir fry.
- To jazz up the flavors I add loads of garlic and red chili flakes for that extra little bit of heat. Adjust the seasoning according to personal taste preference.
- If basil is not available, you can add parsley.
- You can use fresh or dry Italian herbs for this pasta recipe.
Nutrition
Looking for a vegetarian alternative to corn chowder? Try this creamy corn soup recipe that is both gluten and nut-free. Be sure to watch the video!
Estimated reading time: 3 minutes
- Ingredients You’ll Need
- Creamy Corn Soup Recipe
During the corn season, this soup is on regular rotation in our everyday meal menu. I hope it becomes a favourite for you as well! This vegetarian corn soup is a comforting bowl of creamy goodness.
Delicious to the core, so easy to make, and perfect for the kids as well. The whole family can enjoy this creamy corn soup for dinner or a light lunch.
Recipe Highlights
- pure vegetarian
- gluten and nut-free
- family-friendly meal
- wholesome and nourishing
Ingredients You’ll Need
- Corn: Sweet Corn Kernels. You can use frozen, canned, or peel them from the whole cob. I prefer using corn kernels from the cob for a deep flavour in the soup.
- Potato add creaminess to the soup. Avoid using sweet potatoes.
- Onion for its sharp taste to balance out the sweetness of corn and potato.
- Garlic: Adjust the quantity as per your personal taste preference. Skip if you are allergic.
- Celery and Thyme gives a deep flavour and aroma to the soup.
- Butter: Compliments the sweetness of the corn and gives a rich, buttery flavour to them. Feel free to use olive oil or coconut oil for a vegan corn soup.
- Cream provides a perfect finishing touch to the soup. Coconut milk is the best vegan alternative.
- Other Ingredients: Salt, pepper, stock , green onion, or chives
Corn on Cob vs Frozen Corn
I prefer using corn kernels freshly cut off the cob for this soup recipe. Why?
- The fresh corn kernels not only taste better but also the leftover cob when added to the soup, gives it a deep, rich, flavour. Whereas, the frozen corn lacks that natural sweet flavour plus there are no cobs for the stock. In my opinion, this creamy corn soup tastes best when made with corn kernels off the cob.
Watch Corn Soup Video
Serving Suggestion
You’ll be surprised to know that this creamy corn soup can be served warm or cold . Yes, you can serve it chilled as a cold appetizer or like a warm comforting soup.
When it comes to garnishing the soup possibilities are endless – from roasted corn kernels, green onion, chives, parsley, fried bacon, olive oil, to thyme . Instead of extra virgin olive oil, you can drizzle chilli oil or infused garlic oil to enhance the flavour of the corn soup.
More Vegetable Soup Recipes
- Mushroom Soup
- Green Peas Soup
- Cauliflower Soup
- Vegetable Thukpa
- Broccoli Almond Soup
- Creamy Zucchini Soup
- Vegetable Barley Soup
- Tomato Couscous Soup
Ingredients
- ▢ 2 ears of corn (corn on cob)
- ▢ 2 tablespoon olive oil
- ▢ 1 tablespoon finely minced garlic
- ▢ 2 sprigs thyme
- ▢ 2 tablespoon celery stalk, finely chopped
- ▢ 1 medium size onion, chopped
- ▢ 1 small size potato, peeled and diced
- ▢ 6 Cup vegetable stock ( see recipe )
- ▢ 1 teaspoon Salt
- ▢ ½ teaspoon black pepper
- ▢ ¼ Cup cream
Ingredients For Garnish:
- ▢ 2 tablespoon green onion
- ▢ 2 tablespoon buttered corn
- ▢ 2 tablespoon cream
Instructions
- Cut the corn kernels off the cob. Collect the corn kernels in a bowl. Cut the corn cob into two halves (4 pieces in total). Keep them aside to add to the soup later.
- Heat butter in a saucepan. Add garlic, celery, onion, and fry for 1 – 2 minutes to release the aroma of the ingredients and infuse their flavor into the butter.
- Add diced potato, thyme, and corn kernels. Saute them for 5 – 6 minutes.
- Add water, salt, and give the soup a good stir. Gently place the cob in the soup. Simmer the soup over low heat for 20 – 25 minutes. Discard the scum/foam floating on top of the soup gently using a ladle. Cover and simmer the soup over low heat for 15 – 20 minutes or till corn and potatoes are tender.
- Transfer the soup to a blender or using an immersion blender grind it to a smooth consistency. If the soup is too hot to handle, wait for a few minutes. Using a sieve filter the blended soup, discard the corn pulp, and transfer back the creamy soup to the saucepan. Turn on the heat to the lowest setting.
- Add cream. Season with salt, pepper according to taste, and stir to combine. Simmer the corn soup for 5 – 6 minutes. Turn off the heat.
- Garnish corn soup with green onion, roasted corn, and cream.
- Serve creamy corn soup warm with bread.
Recipe Notes:
- If you are using frozen corn for this soup recipe. Then add vegetable stock instead of water.
- The corn soup becomes thick after a few hours or after storing in the refrigerator. While reheating, add little cream or stock, and simmer over low heat.
- You can store this soup in the refrigerator for 1 week.
Nutrition
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