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Vegan Vegetable and Mushroom Pasta
This vegan vegetable and mushroom pasta is a simple, comforting dish that's perfect for a weeknight dinner. It is easy to make with simple ingredients and ready in under 15 minutes. Gluten-free and oil-free.
Cook Time
mins
Total Time
12 mins
Servings: 2
Calories: 543 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 8 oz gluten-free pasta
- 1 medium onion chopped
- 2 medium carrots peeled and chopped
- 5 oz mushrooms chopped
- 2 cups kale de-stemmed and chopped
- 2 tbsp tomato paste
- ½ can chopped tomatoes
- ¼ cup plantbased milk
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic granules
- salt and pepper to taste
Instructions
- Start by cooking pasta according to packaging instructions.
- Add the onion, carrots and mushrooms to a non-stick frying pan and cook for around 5 minutes, until softened.
- Add in kale, tomato paste, chopped tomatoes, plant based milk, cumin, smoked paprika and garlic granules. Season to taste with salt and pepper and stir over a medium heat for a further 5 minutes.
- Once the pasta is al dente, drain and rinse it and stir it into the sauce, continuing to stir until the pasta is well-coated. Serve immediately or leave in the fridge for up to three days.
Cup of Yum
Nutrition Information
Calories
543kcal
(27%)
Carbohydrates
119g
(40%)
Protein
14g
(28%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
390mg
(16%)
Potassium
1203mg
(34%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
17494IU
(350%)
Vitamin C
103mg
(114%)
Calcium
218mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 543
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 119g | 40% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 390mg | 16% |
| Potassium | 1203mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 17494IU | 350% |
| Vitamin C | 103mg | 114% |
| Calcium | 218mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.