Soy-Free Pasta with Mushrooms and Vegetables
Elevate your weeknight dinner game with this delicious and nutrient-packed Soy-Free Pasta with Mushrooms and Vegetables. Perfect for those avoiding soy or looking for a wholesome, veggie-forward meal, this recipe brings together tender pasta (like brown rice pasta) and a vibrant medley of mushrooms, zucchini, red bell peppers, cherry tomatoes, and spinach. Sautéed in fragrant olive oil and garlic, the dish is brightened with a touch of fresh lemon juice and finished with aromatic basil for an irresistible flavor profile. Ready in just 35 minutes, this quick and easy recipe is perfect for a family meal or meal prepping, with the option to top it off with a sprinkle of Parmesan cheese for added richness. Bursting with color, fresh flavors, and wholesome ingredients, this pasta is both satisfying and nourishing!
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Recipe Information
Ingredients
- 12 oz Pasta (such as brown rice pasta or another soy-free option)
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 8 oz Button mushrooms, sliced
- 1 Red bell pepper, thinly sliced
- 1 Zucchini, cut into half-moons
- 1 cup Cherry tomatoes, halved
- 2 cups Spinach leaves
- 2 tablespoons Lemon juice
- 0.25 cup Basil leaves, fresh and roughly chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook until they start to brown, about 5-7 minutes.
Add the red bell pepper and zucchini to the mushrooms, sautéing until just tender, approximately 5 minutes.
Stir in the cherry tomatoes and cook for another 2 minutes until they start to soften.
Add the spinach and allow it to wilt down, stirring occasionally.
Pour in the lemon juice and season with salt and pepper. Stir well to combine all seasonings with the vegetables.
Combine the cooked pasta with the vegetable mixture in the skillet. Toss everything together gently to ensure the ingredients are evenly distributed.
Remove from heat and stir in the fresh basil. Adjust seasoning if necessary.
Serve the pasta warm, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4264 mg | 185% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 17.8 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1536 mg | 118% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2454 mg | 52% | |
*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.
