Dairy-Free Pasta with Mushrooms and Vegetables
Elevate your weeknight dinner routine with this wholesome and flavorful Dairy-Free Pasta with Mushrooms and Vegetables. This recipe combines nutrient-packed chickpea or lentil pasta with a medley of sautéed mushrooms, zucchini, red bell peppers, spinach, and cherry tomatoes, all enveloped in a rich, dairy-free coconut cream sauce. Seasoned with nutritional yeast, garlic, and fresh basil, this creamy delight proves that plant-based cooking can be both indulgent and nourishing. Ready in just 40 minutes, this dish is perfect for busy schedules and caters to those seeking vegan, gluten-free, or dairy-free meal options. Serve it warm for a hearty, veggie-loaded dinner that's sure to impress!
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Recipe Information
Ingredients
- 300 grams dairy-free pasta (such as chickpea or lentil pasta)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 250 grams cremini mushrooms, sliced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, chopped
- 100 grams spinach leaves
- 150 grams cherry tomatoes, halved
- 200 milliliters coconut cream
- 100 milliliters vegetable broth
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 grams fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Add the dairy-free pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion becomes translucent.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, being careful not to let the garlic burn.
Add the sliced cremini mushrooms to the skillet and cook for 6-7 minutes, stirring occasionally, until they are tender and have released their moisture.
Add the sliced red bell pepper and chopped zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Stir in the spinach and cherry tomatoes, cooking for 2-3 minutes until the spinach has wilted and the tomatoes have softened slightly.
Pour in the coconut cream and vegetable broth, and stir in the nutritional yeast, salt, and black pepper. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy vegetable sauce completely.
Remove the skillet from heat and sprinkle with fresh basil. Serve immediately, garnished with additional basil if desired.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 343.7 g | 125% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 133.5 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 387 mg | 30% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5485 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
