My Guilt-Free Vegan Pasta Adventure

I have to confess that I love cheese too much. And my pasta feels bland without a generous topping of grated Grana Padano. But as I tossed the noodles with bright tomatoes, garlic, and fresh herbs today, I feel like a fool for not trying the vegan style earlier. 

Ingredients:

• 1 pound of your preferred pasta (such as linguine or penne)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 onion, chopped

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1 can of diced tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper, to taste

• Fresh basil, for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.

2. In a large skillet over medium heat, heat the olive oil. Add the garlic and onion and sauté until fragrant.

3. Add the red bell pepper and zucchini and sauté until they are tender.

4. Add the can of diced tomatoes, oregano, basil, salt, and pepper. Stir to combine.

5. Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.

6. Add the cooked pasta to the skillet and toss to coat with the sauce.

7. Serve hot, garnished with fresh basil.

And there you have it: pasta that’s vegan, but far from boring. Go ahead, enjoy your dish, and quietly enjoy the smug satisfaction of eating scrumptiously while being kind to Earth.