Vegan Italian Veggie Pasta Salad Recipe

Vegan Italian veggie pasta salad recipe with La Bomba sauce, a spicy

“Calabrian condimento or Bomba Calabrese”.

Course Main Course

Cuisine Italian

Author florentina

· 3/4 lb whole wheat penne pasta

· 2 cups eggplant -finely diced

· 2 cups roasted bell peppers -finely chopped

· 6 artichoke hearts (marinated) -finely chopped

· 1.5 cup cremini mushrooms -finely diced

· 1/2 red onion -finely chopped

· 1/2 cup green olives -pitted & chopped

· 4 cloves garlic -minced

· 1 tsp smoked paprika

· 1 tsp red pepper flakes + more to taste

· 1 pinch sea salt + more to taste

· 1/2 cup flat-leaf Italian parsley -chopped

· 1/4 cup fresh basil leaves -for garnish

· 1-2 tbsp olive oil (or as needed)

· 2 tbsp red wine vinegar

· 3 tbsp hemp seeds (optional for serving)

Heat a large skillet over medium low flame and add a onion with a pinch of salt

and a drizzle of olive oil. Saute until translucent.

Add the red pepper flakes, mushrooms and eggplant and toss to coat well.

Saute together until softened (about 10 minutes).

Add the roasted bell peppers, artichokes and olives together with the smoked paprika

and toss everything to coat well.

Using a wooden spoon or spatula push the veggies to the sides of the skillet making

some room in the center for the garlic.

Add the minced garlic and cook about 30 seconds just enough to release its flavors

and taking care not to burn it.

See the complete recipe : https://veggiesociety.com/