Garden Wonder Pasta
Getting enough protein can be a challenge for vegans and vegetarians, but in this dish, quinoa, whole grain pasta and garbanzo beans combine to provide complete protein without the addition of meat or dairy products. An assortment of other vegetables—zucchini, mushrooms, corn, tomatoes, celery and red onions—add color and flavor.
4 lb. whole grain penne
3 cups quinoa
6 cups vegetable stock or broth
8 tbsp. olive oil
3 cups diced red onions
3 cups diced celery
3 cups sliced shiitake mushrooms
3 cups cooked garbanzo beans, rinsed
3 ears corn, roasted and kernels removed
3 jalapeño peppers, roasted and diced
1 1/2 cups diced zucchini
3 cups grape tomatoes
3 tbsp. chopped fresh basil
3 tbsp. chopped fresh cilantro or lemon balm
3 tsp. grated lemon zest
3 cups Calabrese pasta sauce
Salt and pepper, to taste
Shredded Parmesan cheese (optional)
- Cook penne for half the time indicated on package; drain and drizzle with a little olive oil to prevent sticking. Cool in blast chiller or walk-in and use within several hours.
- In large saucepan, bring stock to a boil. Add quinoa; cook al dente and spread on a sheet pan to cool.
- In large skillet, heat olive oil. Add onions, celery and mushrooms; cook until tender. Remove from heat and stir in beans, corn, jalapeños, zucchini, tomatoes, basil, cilantro and lemon zest. Let cool and refrigerate until needed.
- Per serving, to order: Warm pasta sauce. Reheat 1 cup penne in simmering water. In skillet, combine pasta, 1/2 cup cooked quinoa and 1 1/2 cups vegetable mixture. Heat through, seasoning with salt and pepper. Plate 2 tbsp. sauce in a bowl; top with pasta mixture and sprinkle with Parmesan.