Vegan pasta is the best. There are so many variations to this recipe. You can use whatever type of pasta you want, but I prefer the Gluten-Free Rice & Quinoa Rotini from Trader Joe’s and Aldi (did you know they’re the same company?). You can make whatever type of sauce you want, but this is what I like, and always make. It has a ton of vegetables, some protein, and doesn’t leave you hungry an hour later.
This recipe is: Vegan, Soy-Free, Gluten-Free, Oil-Free
What You Need:
1lb Bag of Gluten-Free Pasta
Vegetable Broth or purified water (find out why “purified” here)
2 Bell Peppers
1 Red Onion
4 oz. Mushrooms (approx.)
1 can (15.5 oz) organic beans of your choice
12 oz. Tomato Pasta Sauce of your choice (I like this one)
Nutritional Yeast, optional
Start heating up some of the vegetable broth or water in a skillet on medium-high heat. You are going to be steam frying the vegetables. While that is heating up, bring water to a boil in a large pot.
While both of those are happening, start slicing all of the veggies. When the broth has heated in the pan (you see steam coming off of it), start putting the veggies in the pan one type at a time. Start with the peppers, then the onions. You may need to add more water or broth if it all evaporates. Stir around. Once the peppers and onions have gotten a little softer, add in the zucchini. Then, a few minutes later, add in the mushrooms.
Be sure to stir a little every minute, or so.
Once the water boils in the pot, add in the pasta, and cook according to the package.
Drain and add the the beans into the the skillet with the other vegetables. Stir.
After you drain the pasta, add the sauce to your vegetables in the pan. Stir, and simmer for about 3 minutes.
Plate it up, sprinkle some nooch (nutritional yeast) on it, and serve!
This is so great for those carb cravings!
Photo: Pawel Rekas
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