Easy and delicious, this casarecce pasta with Mediterranean vegetables will transport you to Europe. As yummy as it is healthy, this veggie pasta recipe is plant-based, vegan and oil-free.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Pasta
Cuisine: Mediterranean
Keyword: Casarecce pasta with Mediterranean vegetables
Heat a large stockpot of well salted water over high heat (this is for your pasta to cook in). When it comes to a rolling boil, add pasta and set timer for shortest cook time on the box. We want it al dente - it will finish cooking in the sauce.
Heat a large skillet or enameled dutch oven over medium heat. Add onion and garlic and cook until translucent.
Stir in bell pepper and cook for 2-3 minutes.
Stir in zucchini, season with dried herbs, brown sugar, salt and pepper and cook for 5 minutes.
Stir in tomatoes, chickpeas, sliced olives and capers. Cook on medium-low for about 15-20 minutes, until everything is heated through, and the vegetables are tender and breaking down. The sauce should be forming and thickening.
When pasta is done, reserve ½ cup of pasta water. Drain pasta and add the pasta and ¼ cup of pasta water to vegetable mixture and stir. If you need to, add remaining pasta water (you may not need it all).
Taste and adjust salt and pepper, as needed. Enjoy!
Notes
Substitutions:
Casarecce pasta: sub with fusilli, farfalle, penne, orecchiette, ziti, rigatoni, bowtie pasta, rotini (spirals) or medium shells. For gluten-free, use a gluten-free pasta like chickpea flour pasta, lentil pasta or rice pasta.
Chickpeas: sub with white cannellini beans, great northern beans or giant white beans
Onions: sub with leeks
Black olives: sub with kalamata olives for a stronger flavor or with green olives for a more tart flavor