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1 Pan Veggie Pasta with Sun-dried tomato and mushroom
VEGAN RICHA40Ingredients
40Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1/2 cup chopped onion
- 3 cloves garlic (finely chopped)
- 1/2 large zucchini (chopped)
- 4 oz. mushrooms (chopped small)
- 1/2 cup chopped bell pepper
- 1 cup chopped tomato
- 1 cup chard (chopped, or spinach)
- 2 tsp. italian seasonings
- 2 tsp. balsamic vinegar
- 3/4 tsp. salt (use less of using salted broth)
- 1/4 tsp. red pepper flakes
- 1/4 tsp. black pepper
- 1/4 cup tomato paste
- 2 Tbsp. sun dried tomato (chopped)
- 1/4 cup chopped walnuts
- 4 oz. pasta (such as penne or rigatoni)
- 2 cups water (or low sodium broth)
- 1 cup chopped basil (divided)
- red pepper flakes (optional)
- vegan Parmesan (optional)
- olive oil (is added to the sauteeing pan right at the beginning)
- onion
- garlic
- base
- chard
- kale
- italian seasonings (– always a winner)
- balsamic vinegar
- tomato
- salt
- red pepper flakes
- black pepper
- tomato paste
- sun dried tomatoes
- chopped walnuts (act as a stand-in for minced meat and make this feel super hearty)
- broth (is added to thin out the sauce and allow for enough liquid for the pasta to cook)
- short pasta (I like, types such as penne or rigatoni for this pasta dish.)
- red pepper flakes (optional)
- vegan Parmesan (optional)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium1270mg53% |
| Potassium1960mg56% |
| Protein16g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber14g56% |
| Sugars20g |
| Vitamin A220% |
| Vitamin C130% |
| Calcium20% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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