Gluten-Free Pasta with Mushrooms and Vegetables
Savor the wholesome goodness of Gluten-Free Pasta with Mushrooms and Vegetables—a vibrant, veggie-packed dish that's perfect for anyone seeking a hearty yet healthy meal. Featuring tender gluten-free pasta tossed with sautéed cremini mushrooms, zucchini, red bell pepper, and cherry tomatoes, this recipe brims with fresh flavors and delightful textures. Spinach adds a burst of nutrients, while aromatic garlic, onion, dried oregano, and basil infuse the dish with irresistible Italian-inspired charm. A touch of lemon juice brightens the flavors, and optional Parmesan cheese offers a creamy finish for non-vegans. Quick to prepare in just 45 minutes, this recipe is ideal for busy weeknights yet elegant enough for entertaining. Whether you're gluten-sensitive or simply crave a nourishing pasta option, this dish invites you to indulge guilt-free. Garnish with fresh parsley for a beautiful presentation and serve as a satisfying main course that packs both flavor and comfort!
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Recipe Information
Ingredients
- 12 ounces Gluten-free pasta
- 3 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 8 ounces Cremini mushrooms, sliced
- 1 unit Red bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 1.5 cups Cherry tomatoes, halved
- 3 cups Spinach leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated (optional for non-vegans)
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Lemon juice
Instructions
Boil a large pot of salted water. Once boiling, add the gluten-free pasta and cook as per package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and onion, and sauté until the onion is translucent, about 3 minutes.
Add the sliced mushrooms to the skillet, stirring often, until they start to brown, around 5 minutes.
Stir in the red bell pepper and zucchini. Cook for an additional 4-5 minutes until the vegetables are just tender.
Add the cherry tomatoes to the skillet and sauté for another 2 minutes until they begin to soften.
Mix in the spinach leaves and cook until wilted, about 2 minutes.
Sprinkle the dried oregano, dried basil, salt, and black pepper over the vegetables. Stir to combine.
Add the cooked pasta to the skillet, tossing well to combine with the vegetables. If the mixture seems dry, add some reserved pasta water a little at a time until desired consistency is achieved.
Drizzle lemon juice over the pasta and sprinkle with grated Parmesan cheese, if using.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 25.2 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1557 mg | 120% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2990 mg | 64% | |
*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.
