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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.
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.
Calories: 543kcal, Carbohydrates: 119g, Protein: 14g, Fat: 4g, Saturated Fat: 1g, Sodium: 390mg, Potassium: 1203mg, Fiber: 7g, Sugar: 11g, Vitamin A: 17494IU, Vitamin C: 103mg, Calcium: 218mg, Iron: 4mg