Easy Vegan Minestrone Skillet Pasta (Gluten Free, Family Friendly)

This Easy Vegan Minestrone Skillet Pasta is 100% gluten free, family friendly and packed with all of the familiar flavours of minestrone soup in a skillet pasta dinner!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 367kcal

Author Abbey Sharp

Ingredients

5 oz Chickpea or lentil shell pasta cooked according to box instructions
2 tbsp extra virgin olive oil
1 small Onion diced
2 cloves garlic minced
2 small zucchini cut into half moons
2 small carrots peeled and cut into half moons
1 cup Green beans cut into 1/3rds
2 cups passata
1 tsp oregano
Pinch of chili flakes
2 tbsp nutritional yeast
1 tbsp good quality balsamic vinegar
Salt and pepper to taste
1 x 19 oz can of low sodium Kidney beans drained and rinsed
2 cups finely chopped kale leaves or spinach
Vegan parmesan for serving
Extra virgin olive oil for serving

Instructions

Add the olive oil to a large nonstick skillet or cast iron skillet and heat over medium high. Add the onions, and carrot and saute for 5 minutes. Add the garlic and cook until fragrant, another minute.
Add the zucchini and green beans and cook for an additional 3-4 minutes, until you get a bit of colour on the zucchini.
Add the passata, oregano, chilli flakes, balsamic, nutritional yeast and a generous few pinches of salt and pepper. Cover and cook for 10 minutes until the carrots are soft.
Toss in the cooked pasta and kidney beans. Taste and adjust the salt and pepper, if needed.
To serve, top with vegan parmesan and a drizzle of extra virgin olive oil if desired.

Nutrition