Roasted vegetables with vegan penne pasta and filled cherry tomatoes with green chutney.
Hello, and greetings to all foodies lovers friends, and community. Each Saturday is meatless for us and for that I don't need to make special vegan it is done all itself when I chose suitable ingredients.
Ingredients:
1 cup whole-grain penne pasta(vegan)
2 carrots
400 grams of brussels sprouts
100 grams of green beans
2 potatoes
10 cherry tomatoes
2 tbsp cashews
1 tbsp sunflower seeds
1 tsp paprika powder.
1 tsp dried sage
1.5 tbsp olive oil.
extra salt for penne pasta to cook.
Ingredients for chutney:
6 sprigs of mint
1/2 lime
2 green chilis
1 small shallot onion
3 cm ginger
10 sprigs of coriander
3 garlic cloves
2 tbsp roasted gram/chickpeas
1 tsp rock salt.
In a frying pan dry roast cashew and sunflower seeds. and set them aside.
Set all potato slices in the frying pan and sprinkle 1 tbsp olive oil on them.
When the potatoes are nearly cooked add carrot slices.
After the potatoes and carrots are cooked, using a strainer sprinkle with paprika powder and 1/2 tsp salt
Meanwhile, steam the brussels sprouts and green beans Now add them to the potatoes.
Add crushed dried sage and toss it.
Add seeds and cashew to vegetables.
Meanwhile, cook penne pasta. and add them to the vegetable mixture.
In a mixer add mint leaves, coriander shallot onion, ginger, garlic,
Green chilis are cut and deseeded them add into the mixer.
Then rock salt to taste.
roasted grams grind them in a paste.
Squeeze lime or lemon juice according to taste.
Make a cut in the cherry tomatoes and fill the chutney into them.
extra chutney can go in the vegetable pasta mixture.
Here is our meatless Saturday. with a nice vegan vegetable mix of penne and aromatic mint coriander chutney in tomatoes. thank you for stopping by.