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I’m so excited to bring this post to you today, because it’s a recipe from Simply Vibrant – a beautiful cookbook by Anya Kassoff and photography by Masha Davydova of Golubka Kitchen. When I was reading the cookbook in preparation for this post, I immediately centered in to this beautiful pasta recipe. First of all, I love pasta in all forms, so it was a no-brainer. But what really intrigued me was the sauce for this recipe. At first, I squinted at the ingredients to make sure they were right. Mustard? Smoked paprika? Sriracha?! I thought there was no way these flavors could work together. But when I actually made the sauce, I was beguiled by the beautifully smoky, savory, umami-rich flavor. I think you’ll absolutely love this recipe!
I also wanted to take the opportunity to give a little life update. Nothing big has been happening, but I’ve been absolutely loving the quiet little rhythm my life has fallen into. After a tumultuous few years, this peaceful way of living is like a drink of cool water in a desert.
In terms of the blog, I’m hoping to bring a lot more content to you soon, and maybe even some videos (!!!). Stay tuned!
Vegan Tomato Pasta
This delicious, vegan tomato pasta from the Simply Vibrant cookbook is easy, healthy, and full of flavor. Reprinted with permission from Roost Books.
- 2 Tbs Dijon Mustard
- 1 Tbs Smoked Paprika
- Juice from 1 Lemon
- 2 Tbs Extra Virgin Olive Oil
- 2 Cloves Garlic minced
- 1/2 Tsp Sriracha
Pasta and Vegetables
- 12 oz Whole Wheat Fettuccine
- 1 Tbs Neutral Oil
- 2 Large Handfuls Fresh Green Beans trimmed
- 1 Small Head Broccoli cut into florets
- 1 Lb Cherry Tomatoes
- Fresh Ground Black Pepper
- 4 Cloves Garlic minced
- 2 Tbs Chopped Parsley
- Fresh Basil Leaves torn
Combine all the ingredients in a small bowl and whisk until smooth.
Pasta and Vegetables
Warm 1/2 tbs of the oil in a large cast iron or heavy-bottomed saucepan over medium heat. Add the green beans and broccoli and sauté until they are bright green and blistered in places, 7-8 minutes. Add a splash of tamari to the pan, sprinkle with black pepper to taste, and move the vegetables to one side of the pan.
Increase the heat to medium high. Add the remaining half tbs of coconut oil and the tomatoes. Let the tomatoes cook undisturbed for about 1 minute, then toss them and cook, tossing periodically, for about 4 minutes, until the tomato skins are wrinkled and blistered in places. Add a splash of tamari and the garlic, mix in the green beans and broccoli, and remove the pan from the heat.
In the meantime, cook the pasta according to the instructions on the package. Drain well and add the cooked pasta to the pan with the vegetables, then pour in the sauce and toss to combine. Serve immediately, garnished with parsley and fresh basil leaves.
Instead of the broccoli and green beans, I used 4 fresh zucchini, cut in half and then cut into slices. I also roasted the tomatoes in the oven since they were larger than cherry tomatoes.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)