Vegan One Pot Pasta
Ingredients
- 2 tbsp extra virgin olive oil (30g)
- 1/2 cup diced white onion (130g)
- 3 cloves garlic grated or crushed (15g)
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 1/2 tsp red pepper flakes
- 1 medium zucchini diced (175g, 1 heaping cup)
- 1 red bell pepper core and seeds removed and diced (210g)
- 2 cups white mushrooms sliced (225g)
- 1 28 oz can crushed tomato (794g)
- 4 cups vegetable stock (1000ml)
- 5 cups dry rotini (350g)
- 2 heaping cups finely chopped kale (70g)
Preparation
Saute onion and garlic
Heat the olive oil in a large heavy bottom pot or large skillet over medium heat. Once hot, sauté 1/2 cup sliced white onions with 2 cloves of minced garlic for 2-3 minutes until fragrant and starting to soften.
Season with herbs
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 veggies
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.
Add pasta and liquid
Stir in 5 cups of uncooked rotini, 4 cups of broth and the can of crushed tomatoes.
Cook pasta
Bring to a light simmer and allow to cook uncovered for 12-14 minutes until the pasta is slightly under done al dente, stirring frequently to ensure nothing is sticking to the bottom of the pot.
Add kale
Once the pasta is cooked al dente, stir in the chopped kale and remove from heat. Allow to sit for 3-5 minutes.
Serving
Serve pasta with freshly chopped parsley or basil, fresh cracked black pepper and vegan parmesan.
