Vegetarian Pasta Recipe: Eclectic Pasta Stew (Vegan)

Quick and Easy One Dish Vegan Pasta Recipe, Slow Cooker, Crock Pot, or Stove Top

Here's an easy one dish pasta recipe that you can have ready to eat in under half an hour. Or start it on low in the slow cooker or crock pot in the morning and eat it for lunch or supper. We call it eclectic because you can vary the taste endlessly by changing the vegetables, pasta, and sauce, or substituting different beans, tofu, tempeh, seitan, or fake meat.

If you make it in the slow cooker, precook the pasta, stick it in the fridge, and add it 15 minutes before serving, along with the frozen peas. That will avoid overcooked pasta and peas - not the height of culinary delight!

If you use fresh herbs, this recipe takes a bit longer to make, but fresh herbs raise this or any dish to a level of taste that you have to experience to believe!

Eclectic Pasta Stew Ingredients:

• 1 c cooked garbanzo beans, drained & rinsed
• 1 C. cooking liquid or water*
• *If you want to cook your own beans, see the directions below
• 1 1/2 c. dry pasta (rotini or penne)
• 2 celery stalks, sliced thin on the diagonal
• 2 small carrots peeled and sliced thin on the diagonal
• 1 cup sliced green beans
• 1/2 c chopped green or red pepper
• 2 Tblsp olive oil
• 1 pinch hing or asoefetida (helps prevent gas)
• 1 tiny pinch cayenne
• 1/4 tsp dry ginger, or 1 tsp fresh minced
• 1 tsp dried basil OR 1 Tblsp fresh minced
• 1 tsp dried thyme OR 1 Tblsp fresh minced
• 1 tsp dried marjoram OR 1 Tblsp fresh minced
• 1/4 c tomato puree
• 1 tsp salt or to taste
• 1/2 c frozen peas
• 2 Tblsp chopped fresh parsley
• 1 - 2 c water
• 1/4 tsp ground black pepper
• grated cheese, optional*

Instructions:

1. Put 4 qts salted water on to boil for the pasta
2. Heat the oil on low in an 4 - 6 quart pan
3. Prep the veggies
4. Add the hing to the oil
5. Add the carrots, celery & green beans, and saute 5 minutes on med/high heat
6. Add the herbs and spices, saute briefly.
7. Drain and rinse the beans, then add to veggies.
8. Add 1 c water and 1/2 c tomato puree, cover and simmer until veggies are tender
9. Meanwhile, cook the pasta in the boiling water for 7 minutes
10. Add the pasta to the veggies, and as much more water as you like
11. Add minced parsley, frozen peas, salt & pepper to taste
12. Cook for 5 more minutes
13. Serve in bowls, *(with cheese on top if you like) and enjoy
14. Slow cooker or crock pot directions: After sauteing the veggies, combine everything except the cooked pasta and frozen peas to the slow cooker or crock pot. Add those in the last 15 - 20 minutes of cooking, while you're making the salad, setting the table, cleaning up the kitchen, or, having a nice relaxing scented bath while somebody else does all that!

*Bean Cooking Instructions:

1. Note - Double the amount of beans to cook extra, to freeze, for future recipes. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking. Cook different types of beans separately!
2. Soak beans 8 - 12 hours. Change water several times to avoid fermenting OR Use hot water & change several times to cut soaking time to 2-4 hours
3. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
4. Boil ten minutes & skim the foam
5. Cover & simmer for 1 - 2 hours, until falling-apart tender

*For more detailed advice on cooking and eating beans:
Eat Beans Without Gas

More great vegetarian and vegan bean recipes

• Barley Bean Vegetable Soup (vegan)
• Kidney Bean Pasta Soup(vegan)
• Refried Beans (vegan)
• Slightly Garlicky Hummus (vegan)
• Tabouleh Middle Eastern Salad (vegan)
• Tasty Pasta Salad
• White Bean Italian Style Soup
• Zoe's Vegetarian Chili(vegan)

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