Friday, September 17, 2010

All-Easy Veggie Pasta

Whenever my friend (he is vegetarian) visits a pasta bistro/cafe/restaurant, his selections on the menu are limited. Usually (if not, always), his pasta dish will be tomato-based with roasted eggplant and zucchini. I am for that but there should be more choices.Don't make vegetarians such a bore.


There are so many different type of vegetables (including Asian veggies) that can be used - watercress, green beans, cabbage, etc. Beat the tradition.

Green Beans, Cabbage, Bok Choy (Veggie) Pasta
Ingredients: 2 cloves garlic, finely sliced/minced; 1tsp minced ginger; 20-24 green beans, rinsed and finely diced; 1/4 head of medium-sized cabbage, rinsed and finely diced; 1/4 cup finely diced carrot; 4-5 fresh shitake mushrooms caps, cleaned and finely diced; 3 bunches of bok choy; rinsed, leaves and stems finely diced and separated as leaves and stems; watercress (Note: some leftovers I kept after using the watercress stems for soup, and half the portion of leaves here); salt and white pepper to taste; cooked fusili

Directions: Heat oil in pan, add garlic and ginger and fry till fragrant. Add carrot and fry till slightly tender. Add cabbage and green beans, mix well with all other ingredients in the pan/wok. Add some water and allow simmer, pan covered, for about 5 minutes till beans and cabbage softened. Add bok choy stems, mix well; then add cooked pasta, mix well. Add bok choy leaves at the last, then salt and pepper to taste after mixing everything in the pan.

Maybe you can start by telling me how limited or how un-creative your Non-Vegetarian eatery gets,, when serving Vegetarian Food?


This goes to PPN host ~ More than Burnt Toast and round up is next Friday, 24 Sept. This also goes to My Meatless MondaysMyMeatlessMondays; and H‘nSgirlichef

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