Meatless Mondays: Pasta with Pine Nuts and Veggies

Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.



6 garlic cloves, crushed

10 cherry tomatoes, halved or quartered

1/3 cup oil

1 tbsp rosemary

1 tbsp basil

1 tbsp oregano

227g Nutrition Kitchen brand whole black soybean pasta
or another pasta noodle of your choice

2 eggplants (aubergine), salted, rinsed and thinly sliced

1 red capsicum (bell pepper), thinly sliced

1 large bunch bok choy

1 cup pine nuts


Boil water in a saucepan

Add soybean pasta and cook until soft

Drain in a colander and put aside

Heat oil in saucepan or wok

Add garlic cloves, tomatoes and herbs

Add eggplant and capsicum, cook with lid on medium heat for 15-20 mins

Stir through bok choy and pine nuts

Add pasta to serve

Serves 3-4 people

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About VivalaVegan

Viva la Vegan! started to promote Leigh-Chantelle’s Recipe Calendars in 2005 and has since grown to be an interactive community for vegans focusing on positive education, information and vegan outreach. Through the website, Leigh-Chantelle’s focus is on educating people to alternative lifestyle choices, proving that via compassion we can heal ourselves and each other. Easy to prepare recipes; blogs, articles and podcasts; an interactive forum, informative and how-to videos, interviews with inspiring vegans, vegan mentoring and more. You can find Viva la Vegan! On FaceBook , Twitter , YouTube, Pinterest and Google+
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