My Bomb Mediterranean Vegan Pasta Recipe: (Steps & How To)

 

 My Bomb Mediterranean Vegan Pasta: (Recipe &How To)

My Bomb Vegan Mediterranean Pasta Dish!
Serving Size: 8-10
Est. Prep Time: 20 mins
Cook Time: 10 - 15 mins

Your gonna love this Vegan Mediterranean Pasta!

My Family and I surely does. It's one of our favorites dishes. It was so good I took the time out to write the recipes for this special combination of ingredients and sauces. Trust me, I wouldn't waste my time writing this out at all if it wasn't. You wont waste your time making this you recipe and whoever you're making this for will love this as well. Full of flavor, veggies, texture and color. I wanted to make something new for us with a combination of ingredients we always buy and this was a great creation of mine.

All the ingredients listed for this recipe can be found at your nearest Wegmans, if you don't have Wegmans in your area, I am sure you can find it at your nearest organic food store.

The Ingredients you are going to need are: 

        *All the Ingredients are all organic*

1 Box - Organic Whole Wheat Fusilli Pasta (Wegmans Brand)

 2 cups - Freshly Pitted Olives (prepared or brought)

1 cup - Freshly or Frozen Red, Green, Yellow Peppers (Chopped)

1 - Large White or Sweet Onion (Chopped)

1/3 cup- Fresh Cilantro (Chopped) 

Large Clove Garlic OR 3 Small chopped garlic cloves

1 cup - Marrakesh Shredded Carrots

 1 cup - Freshly Chopped Portabella Mushroom

14.5 oz - Grilled Artichoke (Mezzetta)

Sauces and Seasonings: 

-Italian Seasoning Herbs

-Marsala Red Cooking Wine (Wegmans Brand)

-Rice Vinger 

-Baslamic Vinger( Wegmans Brand)

 -Olive Oil

-Sea Salt

-Ground Pepper

- Portabella Mushroom Creamy Soup (Vegan - Imagine Brand) 

picture of most of the ingredients not all 

1.) First you're going to take out your large sauce pot and pour in the adequate amount of water (follow the pasta cooking instructions on the pasta you're using, spring water preferred). 

 2.) Bring water to a boil and pour in your Fusilli pasta. Reduce heat to medium to low setting and let that simmer (Recommend to put the timer on for the suggested time for pasta on your box).

3.) Take out your sauce pan, base it with olive oil and set temperature on a low to medium simmer setting.

4.) Assuming all the vegetables are prepared, diced and chopped up. From your chopping board add in the following prepared ingredients:

                                         - chopped garlic and onions

                                         - chopped peppers and carrots

                                         - chopped mushroom and cilantro

5.) Add Italian Seasoning, salt and pepper to your liking and stir with a wooden spoon. Pour in a splash of rice vinegar, and Marsala cooking wine. You're going to sautee the vegetables and allow them to turn bright or a more vibrate color (Est. cook time 4-7 mins).

Base your sauce pan with olive oil, put stove top temperature setting  on low to medium,
lightly sautee the veggies, add seasoning to your liking with Italian seasoning and rice vinegar. Stir with a wooden spoon, until all veggies become a more vibrate color (4-7 mins)



 .

6.) Check on the pasta if you haven't already. Once the pasta is cooked, drain them in a clean sink and allow them time to cool off.

7.) Pour in your chopped pitted olives and mix in your sauteed vegetables.

8.) One of the key ingredients is this yummy grilled artichoke. Pour the entire jar, including the oils (chop it in smaller pieces if you like) as you mix the ingredients.

Grille Artichoke Hearts Major Key Ingredient as well as the Imagine (Vegan) Cream of Mushroom Soup.

9.) Add additional seasoning salt, pepper, Italian seasoning and 1/4 cup of Balsamic Vinegar.

10.) Lastly, Pour in 1/2 -2/3 cup of the vegan portable mushroom cream of soup, another major key ingredient. Stir and Enjoy 😋


 I love interacting with my readers, if you have tried this recipe or have any questions, comments or concerns please feel free to email me or leave your comments below