VEGAN ONE POT PASTA
No straining, no boiling water, you will love how easy this one pan pasta is! Cook everything up in one pot for a delicious, wholesome meal the whole family will enjoy.
Provided by Deryn Macey
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- In a large heavy bottom pot over medium heat, sauté 1/2 cup sliced white onions with 2 cloves of minced garlic in 2 tbsp olive oil (use broth for oil-free) for 2-3 minutes until fragrant and starting to soften.
- Add the 2 tsp each dried basil and oregano, 1 tsp each dried thyme, salt and pepper and 1/2 tsp of red pepper flakes and continue to cook for an additional minute, stirring often.
- Add 2 cups sliced mushrooms, 1 heaping cup of diced zucchini and 1 diced red bell pepper and cook for approximately 5 minutes, until mushrooms are soft, stirring often.
- Stir in 5 cups of uncooked rotini, 4 cups of broth and the can of crushed tomatoes.
- Bring to a light simmer and allow to cook uncovered for 12-14 minutes until the pasta is a slightly under done al dente, stirring frequently to ensure nothing is sticking to the bottom of the pot.
- Once the pasta is cooked al dente, stir in the chopped kale and remove from heat. Allow to sit for 3-5 minutes.
- Serve pasta with freshly chopped parsley, fresh cracked black pepper and vegan parmesan and/or tofu feta.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 389 calories, Sodium 461 mg, Fat 13 g, Carbohydrate 56 g, Fiber 4 g, Protein 12 g
1-POT VEGAN PASTA
Healthy 1-pot vegan pasta with sauteed mushrooms and eggplant. Easy, customizable, and super delicious.
Provided by Minimalist Baker
Categories Entree
Time 52m
Number Of Ingredients 10
Steps:
- Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes. Then rinse and pat thoroughly dry with a towel. Set aside. If you're short on time, skip the eggplant and double the mushrooms.
- Heat a large saucepan over medium-high heat. Add olive oil, the eggplant and 1/3 of the minced garlic (1 clove as original recipe is written // adjust if altering batch size). Sprinkle with 1/2 tsp sea salt (as original recipe is written // adjust if altering batch size). Sauté for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover - you will top the pasta with it.
- To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste // amount as original recipe is written // adjust if altering batch size).
- Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente - will vary depending on kind of pasta - but typically an average of 10 minutes, stirring once or twice so it doesn't stick to the pan.
- Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.
- Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. Serves 3-4 (as original recipe is written).
Nutrition Facts : ServingSize 1 g, Calories 427 kcal, Carbohydrate 68 g, Protein 13.7 g, Fat 11.9 g, SaturatedFat 2 g, Sodium 1300 mg, Fiber 7 g, Sugar 11 g
CREAMY VEGAN ONE POT PASTA
This vegan one-pot pasta is made with roasted red peppers, spinach and a beautiful, creamy cashew rosé sauce. You can have this on the table in about 30 minutes!
Provided by Laura Lawless, BASc
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Prepare the cream sauce. In a high speed blender, blend 1 cup of broth, the soaked cashews and tomato paste, until smooth and creamy. Set aside.
- Warm olive oil in a dutch oven or large sauce pan over medium heat. Sauté the diced onion until starting to soften, then add the minced garlic and continue to sauté another minute until fragrant.
- Add 3 cups of broth, the penne, roasted red peppers, nutritional yeast, sea salt, oregano and red pepper flakes and stir until ingredients are evenly distributed. Cover and bring to a strong simmer, then turn heat down to medium-low. Continue to simmer covered, stirring occasionally, for about 15 minutes (up to 20 if you like a softer texture). You want the pasta to be mostly cooked before adding the cream sauce.
- Once the pasta has almost cooked to your desired texture, uncover and add the cream sauce. Stir until the noodles are evenly coated, then stir in the spinach. Cover again for a few minutes to let the spinach wilt, warm the cream sauce and finish cooking the noodles. Stir in a splash more broth as needed if the sauce is getting too dry for your liking.
- Season with additional salt, to taste. Serve immediately with fresh basil garnish. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Nutrition Facts : Calories 453 kcal, Carbohydrate 71 g, Protein 18 g, Fat 12 g, SaturatedFat 2 g, Sodium 972 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
ONE-POT CREAMY TOMATO PASTA
Here's a vegan creamy tomato pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It's the perfect meal for when you just don't feel like cooking. -Michelle Miller, Sunkissed Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.
Nutrition Facts : Calories 500 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein.
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