1 Pan Veggie Pasta with Sun-dried tomato and mushroom
This One Pan everything but the kitchen sink pasta has umami from Sundried tomatoes, &mushrooms, texture from walnuts and loads of vegetables! All made in just 1 pan. Garnish with vegan parm and fresh basil for a comforting weeknight meal! Nutfree option
Servings: 2
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 3 cloves garlic finely chopped
- 1/2 large zucchini chopped
- 4 ounces mushrooms chopped small
- 1/2 cup chopped bell pepper
- 1 cup chopped tomato
- 1 cup chopped chard or spinach
- 1 to 2 teaspoons Italian seasonings
- 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 chopped sun-dried tomato
- 1/4 cup chopped walnuts
- 4 ounces pasta such as penne or rigatoni
- 2 cups water or low sodium broth
- 1 cup chopped basil, 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
Video
Notes
- To make this without nuts, just omit the walnuts. You can also add in 2 tablespoons of dried split red lentils instead of walnuts for some texture.
- If you don't have Italian seasoning, you can use 1 teaspoon oregano, 1/2 teaspoon thyme, and a generous dash of rosemary, basil, and parsley.
- Use Glutenfree pasta to make it Glutenfree
- Other veggies you can add: chopped eggplant, carrots, yellow squash, artichoke hearts, celery, fennel
- Doubling: when increasing the serving size, use a bit less liquid to begin with.
Nutrition
Calories: 491kcal | Carbohydrates: 70g | Protein: 17g | Fat: 19g | Saturated Fat: 2g | Sodium: 698mg | Potassium: 1464mg | Fiber: 9g | Sugar: 16g | Vitamin A: 4259IU | Vitamin C: 89mg | Calcium: 138mg | Iron: 5mg