1 Pan Veggie Pasta with Sun-dried tomato and mushroom
User Reviews
4.8
1 Pan Veggie Pasta with Sun-dried tomato and mushroom
Description
The preparation starts by sautéing chopped onion and garlic in olive oil until golden. Chopped vegetables are added with seasoning, salt, pepper flakes, tomato paste, and balsamic vinegar, cooking until tender-crisp. Sun-dried tomatoes and walnuts are stirred in to contribute additional flavor and texture. Half of the chopped basil is mixed in before adding uncooked pasta and water.
The mixture is covered and cooked for 18 to 20 minutes, stirring occasionally to prevent sticking, until the pasta is tender. The dish is finished with fresh basil and optionally sprinkled with vegan parmesan and extra red pepper flakes if desired. The combination offers a balanced mix of herbal, tangy, earthy, and slightly nutty notes with al dente pasta and crisp-tender vegetables.
Adjustments suggested include omitting walnuts for a nut-free version, substituting dried lentils for texture, and using gluten-free pasta to accommodate dietary needs. Additional vegetables can be added based on preference. When doubling the recipe, reduce the liquid slightly to maintain consistency.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion chopped
- 3 cloves garlic finely chopped
- 1/2 zucchini chopped, large
- 4 ounces mushrooms chopped small
- 1/2 cup bell pepper chopped
- 1 cup tomato chopped
- 1 cup chard or spinach, chopped
- 1 to 2 teaspoons Italian seasoning
- 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 sun-dried tomato chopped
- 1/4 cup walnuts chopped
- 4 ounces pasta such as penne or rigatoni
- 2 cups water or low sodium broth
- 1 cup basil chopped, 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 nut-free, omit walnuts or add 2 tablespoons of dried split red lentils to retain texture.
- If Italian seasoning is unavailable, substitute with a blend of oregano, thyme, rosemary, basil, and parsley as indicated.
- Use gluten-free pasta to make the dish gluten-free.
- Additional vegetables such as eggplant, carrots, yellow squash, artichoke hearts, celery, or fennel can be incorporated.
- When doubling the recipe, reduce the initial liquid slightly to prevent excess moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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