Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Produce On Parade - Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes - I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Do you need a break from pumpkin? A temporary reprieve from smothering holiday food? Me too. Stand down stuffing and mashed potatoes; we need some tasty, fresh veggies up in here! No worries, my friend. Tender zucchini, hearty mushrooms, and fresh cherry tomatoes are here to save you from eggnog overload.

This is a wonderful meal because it’s easy, quick and really easy on the wallet. Todd and I have decided to cut back our grocery bill because it has been a little wild this past year. There are so many amazing, new vegan finds in the grocery store and while I love testing them out we need to get back to basics: more whole foods and less vegan meats, cheeses, and processed foods. I made a goal to have rice, beans, and lentils all once per week. They should all be in our diets more, and surprise, they are about as inexpensive as it gets! Of course, if I see a brand new fun vegan option I obviously have no willpower to stop myself from trying it. See my Instagram, Facebook , or Twitter to peek at what I’ve been finding here in Alaska on our store shelves.

In the next months, be on the lookout for easy, inexpensive, healthy meals posted on the blog. It’s been real busy in our household with family and friends and to be frankly honest, we are having so much fun I have a hard time finding the time needed to dedicate to posting more regularly but I am going to try! I mean, have you seen how cute Oliver is?

Produce On Parade - Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes - I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

Recipe by Kathleen @ Produce On Parade

I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Yield: 4

Ingredients

  • 8 oz bowtie (farfalle) or penne pasta, uncooked
  • 2 tbsp vegan butter (optional)
  • 3 garlic cloves, minced
  • 2 medium zucchini, thinly sliced
  • ½ pound fresh cremini mushrooms, sliced
  • ½ pint fresh cherry tomatoes, halved lengthwise
  • 1 tsp seasoning salt or table salt
  • ½ tsp dried thyme
  • dash of white pepper (black pepper will work in a pinch)
  • 2 green onions, chopped
  • ½ cup canned coconut milk*
  • 1 heaping tbsp tapioca starch

Cooking Directions

  1. Bring a large pot of water to boil for the pasta. Cook according to package until al dente. Reserve 2-4 tbsp of cooking water and drain. Set aside.
  2. In a large rimmed frying pan, melt the butter over medium heat. Saute the garlic, zucchini, mushrooms, and cherry tomatoes for about 5 minutes until the zucchini is slightly tender. Stir in the salt, thyme, pepper and green onions.
  3. In a liquid measuring cup, whisk together the coconut milk and tapioca starch. Add to the vegetables over medium heat; stirring continuously for about 1-2 minutes, until it’s thickened into a sauce and coats the vegetables.
  4. Stir in the reserved 2-4 tbsp cooking water, until the sauce reaches your desired thickness then add in the pasta. Stir well to combine and serve hot.
  5. NOTES *You can use another plant milk if you prefer but the sauce won’t be as rich and creamy.
Produce On Parade - Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes - I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Stuffed Portobello Melts

Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Todd and I love portobello mushrooms though I don't often serve them myself. We really enjoyed them grilled as 'steaks' at an upscale restaurant in downtown Cleveland (they were absolutely amazing). However, they really were a standout dish when we had them stuffed with a delicious bread filling at a charming little eatery in Hawaii. I knew I just had to try to recreate them. About a year ago, I made my own stuffed portobello mushroom caps a couple times but they were really underwhelming. I decided to take a break on trying to live up to our Hawiian portobello encounter... until now!

Third time's the charm; enter this fantastic fungi fête! This is redemption at it's finest. These portobello melts are comforting and gooey with melty cheese and savory bread crumbs, meaty mushrooms and sausage, and just the right balance of seasonings. I love how quick they come together and are so simple even our little Oliver was able to help out! These are definitely going to be on regular rotation in our house. I hope you love them as much as we do!

Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Stuffed Portobello Melts

Recipe by Kathleen @ Produce On Parade

Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Yield: 4

Ingredients

  • 4 large portobello mushrooms
  • 1 cup vegan breadcrumbs (I use panko)
  • ½ cup shredded vegan cheese
  • 1 Tofurky Kielbasa sausage link, chopped small
  • 3 tbsp white wine (or vegetable broth)
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp large-flake nutritional yeast
  • ¾ tsp seasoning salt or table salt + extra for sprinkling
  • ½ tsp garlic powder
  • 4 slices of vegan cheese (I like Field Roast Chao)
  • sprinkling of fresh lemon thyme, for garnish (optional)

Cooking Directions

  1. Preheat oven to 450°F. Clean the mushroom caps with a dry towel; remove and discard the stem. Spray a baking sheet with nonstick cooking spray and arrange the portobellos gills side up. Sprinkle each with a dash of salt and roast for 15 minutes.
  2. In a medium bowl, mix together the remaining ingredients except for the slices of cheese and thyme. Spoon and pack the bread crumb filling within the cap of the mushrooms dividing it evenly between the four caps. Top each mushroom with one slice of cheese. Roast for another 10 minutes.
  3. Remove from oven and garnish with lemon thyme. Serve hot.
Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.
Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Simple Vegan Lasagna with Beyond Burger & Miyoko's Mozzarella

The vegan lasagna to rule them all. It’s simple, it’s quick, it’s incredibly easy. Best of all this lasagna is rich with the tastiest vegan hamburger and the creamiest vegan mozzarella. It really is amazing. 

Simple Vegan Lasagna with Beyond Burger & Miyoko's Mozzarella - The vegan lasagna to rule them all. It’s simple, it’s quick, it’s incredibly easy. Best of all this lasagna is rich with the tastiest vegan hamburger and the creamiest vegan mozzarella. It really is amazing. 
Simple Vegan Lasagna with Beyond Burger & Miyoko's Mozzarella - The vegan lasagna to rule them all. It’s simple, it’s quick, it’s incredibly easy. Best of all this lasagna is rich with the tastiest vegan hamburger and the creamiest vegan mozzarella. It really is amazing. 

You know that dinner that you're always making, and everyone is always asking for the recipe but since you make it all the time you never write down what you throw into it? Well, this is one of those recipes... and it might just be the best one ever. 

Vegan lasagna and not a veggie in sight. If you want a veggie loaded lasagna, you can find one in my cookbook. This beauty, however, is classic lasagna at it's finest. The best vegan meat and cheese has to offer: The Beyond Burger and Miyoko's Fresh VeganMozz. Now, I know what you're thinking; those are both pretty expensive. Maybe, but we only use one burger patty and about one quarter to one half of the ball of mozzarella. You can't afford not to make this! 

I hope you enjoy this one as much as we do. Perhaps the greatest part is that you'll find minimal cleanup is needed and that this recipe is so incredibly simple. The perfect lasagna for those that who are new to cooking or new to veganism! 

Simple Vegan Lasagna with Beyond Burger & Miyoko's Mozzarella - The vegan lasagna to rule them all. It’s simple, it’s quick, it’s incredibly easy. Best of all this lasagna is rich with the tastiest vegan hamburger and the creamiest vegan mozzarella. It really is amazing. 

Simple Vegan Lasagna with Beyond Burger & Miyoko's Mozzarella

Recipe by Kathleen @ Produce On Parade

The vegan lasagna to rule them all. It’s simple, it’s quick, it’s incredibly easy. Best of all this lasagna is rich with the tastiest vegan hamburger and the creamiest vegan mozzarella. It really is amazing. *Suggestions to make this even meatier, creamier, and more below.

Yield: 6

Ingredients

  • 14 oz firm tofu, drained
  • ¾ cup unsweetened, plain soy milk or vegan milk of choice
  • ¼ cup large-flake nutritional yeast
  • ½ tbsp miso paste (I use red)
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 1 Beyond Meat Beyond Burger patty, defrosted if frozen
  • 1 15 ozcan of tomato sauce (or additional pasta sauce)
  • 12 pieces of no-boil lasagna noodles (make sure they don’t contain eggs!)
  • 1 24 oz jar of pasta sauce
  • ¼-½ of one 8 oz ball of Miyoko’s Creamery Fresh VeganMozz (or ½ cup vegan cheese of choice)
  • Sprinkle of Italian seasoning and vegan parmesan, optional

Cooking Directions

  1. Preheat oven to 375° F. In a medium mixing bowl, mash together the tofu through the oregano until the tofu resembles a ricotta appearance. Crumble up or mash the raw burger patty and stir it (as well as it’s juices) into the tofu mixture until well combined. Set aside.
  2. Evenly spread half the can of tomato sauce in a 9x13 inch baking pan. Arrange three of the noodles on top of the sauce ensuring they don’t overlap.
  3. Evenly spread ⅓ of the cheese mixture over the noodles and cover with ⅓ of the pasta sauce. Continue this again, this time pinching off half of the cheese you’ll use and spreading it evenly over the tofu mixture.
  4. Continue with another layer, but without the cheese. Finish with a layer of noodles covered with the remaining half of the tomato sauce. Top with remainder of cheese and sprinkle with Italian seasoning.
  5. Spray a sheet of aluminum foil with a nonstick cooking spray and cover lasagna. Bake for 30 minutes, then uncover and bake an additional 10-15 minutes. Remove from oven and allow to rest 5 minutes before slicing. Serve hot and topped with vegan parmesan if you like.
  6. * Beyond Meat and Miyoko’s can be prohibitively expensive, however, if that’s not an issue for you you can make it meatier, by using two burger patties! To make it creamier, use as much cheese as your heart desires. You can use boiled, regular lasagna noodles in place of the no-boil ones but decrease the milk to ½ cup.
Simple Vegan Lasagna with Beyond Burger & Miyoko's Mozzarella - The vegan lasagna to rule them all. It’s simple, it’s quick, it’s incredibly easy. Best of all this lasagna is rich with the tastiest vegan hamburger and the creamiest vegan mozzarella. It really is amazing. 

Looking for photos of Oliver or the pups? Head on over to my private Instagram account @katiecski to bask in the adorableness. Looking for book reviews? Go to my bookish Instagram account @dirtylittlebookworm to find out more.