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Tomato Spaghetti with Vegetables and Pine Nuts. Vegan & GF made with brown rice pasta, veggies, beans, pine nuts, and tomato sauce. Easy, delicious and really comforting. YUM! | thehealthfulideas.com

Tomato Spaghetti with Vegetables, Beans, and Pine Nuts

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  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 3-4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This Tomato Spaghetti is an easy and light but filling thanks to red kidney beans. It's a great pasta dish for fall and winter and easy to make on a weekday!

Ingredients

Units Scale
  • 1-2 zucchinis
  • 4 bell peppers (red, orange, yellow, or green)
  • 1-2 spring onions or 1/2 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp coconut oil
  • 500g tomato sauce (I used a jar of store bought organic 100% tomato sauce)
  • 1 can red kidney beans, drained and rinsed (or 240g cooked)
  • 3-4 servings brown rice spaghetti
  • salt, pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried basil or 1 tbsp fresh and chopped
  • 1 tsp dried parsley or 1 tbsp fresh and chopped
  • 1/4 tsp paprika
  • 2 tsp dried oregano
  • 1 tsp tomato powder (optional)
  • 3 tbsp pine nuts

Instructions

  1. Wash the vegetables and peel the zucchinis if not organic.
  2. Dice them and set aside.
  3. Heat a pan over medium-high heat and add the coconut oil.
  4. Add the garlic and onion and sautee for 1-3 minutes until it becomes glossy and fragrant.
  5. Add the bell peppers, the seasoning (except salt and pepper), and cover with a lid.
  6. Cook for 5-6 minutes.
  7. Add the zucchini and stir to combine.
  8. Cover with the lid and cook for another 10 minutes, while stirring every few minutes.
  9. Meanwhile bring water for the spaghetti to boil and cook according to the package instruction.
  10. Add the tomato sauce and the beans to the vegetables, stir, and simmer for 5 more minutes.
  11. Add the spaghetti and toss with two wooden spoons until well incorporated.
  12. Take off the heat and keep covered with the lid.
  13. Heat a small pan over high heat and toast the pine nuts for a few minutes.
  14. Keep an eye on them and stir them regularly as they burn very easily!
  15. When golden brown, take off the heat.
  16. Plate the pasta and sprinkle the pine nuts on top.
  17. Enjoy!

Notes

Store the pasta in an airtight container in the fridge for 2-3 days. Reheat it in a small saucepan or a non-stick pan on the stove until warmed through. Add a splash of water to avoid it sticking to the pan.

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