Dairy-Free Pasta with Tomato Sauce and Vegetables
Discover the perfect plant-based comfort food with this Dairy-Free Pasta with Tomato Sauce and Vegetables recipe! Featuring gluten-free pasta, a medley of vibrant vegetables, and a rich, herb-infused tomato sauce, this dish is a wholesome and satisfying choice for all dietary needs. Sautéed garlic, onion, zucchini, mushrooms, and bell pepper create a flavorful base, while dried basil and oregano add classic Mediterranean notes that complement the tangy crushed tomatoes. Ready in just 45 minutes, this easy recipe is ideal for busy weeknights and makes four generous servings. Garnished with fresh parsley and a drizzle of olive oil for extra flair, this dish is a crowd-pleaser that's both healthy and delicious. Perfect for anyone seeking dairy-free, gluten-free dinner ideas packed with flavor!
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Recipe Information
Ingredients
- 12 ounces gluten-free pasta
- 3 tablespoons olive oil
- 4 medium, minced garlic cloves
- 1 large, diced onion
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 8 ounces, sliced mushrooms
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil over high heat. Add gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Add the diced red bell pepper, diced zucchini, and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the canned crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, allowing the flavors to meld.
In a large serving bowl, combine the cooked pasta and the tomato sauce with vegetables. Toss to coat the pasta evenly.
Drizzle the remaining tablespoon of olive oil over the pasta and garnish with chopped fresh parsley.
Serve immediately and enjoy your delicious dairy-free pasta with tomato sauce and vegetables.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4409 mg | 192% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 65.9 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4978 mg | 106% | |
*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.
