Get the Recipe: 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.
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
- 1/2 can chopped tomatoes
- 1/4 cup plantbased milk
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 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.
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