Get ready for a delicious weeknight treat with our Vegan Courgette Risoni! This fresh and flavorful summer dish is the perfect balance of comforting and light. Just a few simple plant-based ingredients and minimal effort required for a satisfying meal that will please everyone at the table. Give it a try and elevate your weeknight dinner game!
🍽 Serves 3-4 🕘 30-35 minutes Difficulty: Beginner
Ingredients:
1 ½ cups of risoni pasta
4 small-medium courgettes, grated, I used green and yellow
4 garlic cloves, minced
1 tsp of oil
Salt and pepper to taste
2 cups of vegetable/plant-based chicken stock
1 can/ 1 ½ cups of cooked chickpeas or butter beans
1 ½ cups of cherry tomatoes
Garnish:
Chopped Italian parsley
Instructions:
Prepare the ingredients, grate the courgette/zucchini, mince the garlic, and cut the cherry tomatoes in halves.
Heat the oil over medium heat in a large pan. Add garlic and saute until lightly fragrant. Add grated courgette and saute for just a few minutes. Add a few pinches of salt.
Incorporate risoni pasta and vegetable stock and bring to boil over medium-high heat.
Lower the heat to medium and simmer for 12-15 minutes, until the pasta has absorbed the liquid and cooked through. Add ½ cup of water/stock if needed (depends on the juiciness of the vegetables). The consistency is meant to be creamy – risotto like.
Once the pasta is soft, add incorporate cooked chickpeas.
Add cherry tomatoes and mix well. Cook for 2 more minutes only to heat up the tomatoes and remove from the heat. Add more salt and pepper to taste.
Garnish with chopped parsley and serve.
