1 Pan Veggie Pasta with Sun-dried tomato and mushroom
User Reviews
4.8
57 reviews
Excellent
1 Pan Veggie Pasta with Sun-dried tomato and mushroom
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This One Pan everything but the kitchen sink pasta has umami from Sundried tomatoes, &mushrooms, texture from walnuts and loads of vegetables! All made in just 1 pan. Garnish with vegan parm and fresh basil for a comforting weeknight meal! Nutfree option
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 3 cloves garlic finely chopped
- 1/2 large zucchini chopped
- 4 ounces mushrooms chopped small
- 1/2 cup chopped bell pepper
- 1 cup chopped tomato
- 1 cup chopped chard or spinach
- 1 to 2 teaspoons Italian seasonings
- 2 teaspoons balsamic vinegar
- 3/4 teaspoon salt use less of using salted broth
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 2 tablespoons chopped sun-dried tomato
- 1/4 cup chopped walnuts
- 4 ounces pasta such as penne or rigatoni
- 2 cups water or low sodium broth
- 1 cup chopped basil, divided
- red pepper flakes and vegan parmesan for garnish
Instructions
- Add oil to a large skillet over medium heat then add the onion and garlic and a pinch of salt and cook until the onion is golden.
- Add the zucchini, mushrooms, bell peppers, chard, tomatoes, vinegar and mix well. Cook for 3 minutes then add in all of the seasoning, Salt, pepper flakes, black pepper, tomato paste, and mix well.
- Continue to cook until the mushrooms and zucchini have cooked down a little. The zucchini should be cooked up to al dente.
- Then add in your sun-dried tomato and walnuts and mix well. Continue to cook for another 3-4 minutes.
- Taste and adjust salt and flavor. Add in half of the basil and mix in.
- Add in the uncooked pasta and 2 cups of water and mix really well. Then cover and cook for 18-20 minutes.
- Stir well once in between. If the mixture is starting to stick at the bottom, reduce the heat to medium-low. Then continue to cook until the penne is cooked to preference. Taste and adjust salt and flavor then serve. Top with some vegan parmesan, pepper flakes, and the remaining basil.Store: refrigerate for upto 3 days
Notes
- To make this without nuts, just omit the walnuts. You can also add in 2 tablespoons of dried split red lentils instead of walnuts for some texture.
- If you don't have Italian seasoning, you can use 1 teaspoon oregano, 1/2 teaspoon thyme, and a generous dash of rosemary, basil, and parsley.
- Use Glutenfree pasta to make it Glutenfree
- Other veggies you can add: chopped eggplant, carrots, yellow squash, artichoke hearts, celery, fennel
- Doubling: when increasing the serving size, use a bit less liquid to begin with.
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
70g
(23%)
Protein
17g
(34%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Sodium
698mg
(29%)
Potassium
1464mg
(42%)
Fiber
9g
(36%)
Sugar
16g
(32%)
Vitamin A
4259IU
(85%)
Vitamin C
89mg
(99%)
Calcium
138mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Sodium | 698mg | 29% |
| Potassium | 1464mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 4259IU | 85% |
| Vitamin C | 89mg | 99% |
| Calcium | 138mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
57 reviews
Excellent
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