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Mediterranean sautéed vegetables with pasta

This Mediterranean sautéed vegetables with pasta is a fantastic vegan dish that can be served with gluten-free pasta or any pasta of your choice. Also, you can add some grated Parmesan, vegan cheese or crumbled feta at the end.  It’s ready in just 20 minutes, filling, yummy and healthy! Perfect midweek meal!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp oregano
  • ½ courgette
  • ½ red pepper
  • ½ aubergine
  • 1 handful cherry tomatoes halved
  • ½ cup pitted black olives
  • 2 Tbsp chopped fresh herbs of your choice such as mint, parsley or basil
  • To serve: Chilli flakes and grated cheese optional
  • 200 g pasta of your choice

Method
 

  1. Finely slice the onion and chop the garlic. Cut the courgette, red pepper and aubergine into bites-sized chunks.
  2. Heat 1 Tbsp olive oil in a frying pan and gently sauté the garlic for about 5 minutes, until soft. Add the oregano and the chopped vegetables. Add a drop more oil, then cook, under cover for 5 minutes.
  3. Add the tomatoes, season with salt &pepper then cook, under cover, for another 10 minutes or so, until the vegetables are tender.
  4. Meanwhile cook the pasta according to the packet instructions, then drain and keep warm.
  5. Mix the vegetables with the pasta and serve with fresh chopped herbs and grated/crumbled cheese or chilli flakes if liked.