Vegan Pasta with Mushrooms and Vegetables
Elevate your weeknight dinner routine with this vibrant and nourishing Vegan Pasta with Mushrooms and Vegetables. Packed with wholesome ingredients like hearty whole wheat pasta, earthy cremini mushrooms, and a medley of colorful vegetables including zucchini, red bell pepper, and spinach, this dish is a celebration of fresh, plant-based flavors. A touch of garlic, onion, and fragrant Italian herbs such as oregano and basil bring depth to every bite, while vegan parmesan cheese and fresh parsley provide a satisfying finishing touch. Ready in just 45 minutes, this recipe is perfect for busy days and serves as a wholesome, flavor-packed meal for four. Whether you're a dedicated vegan or simply looking to embrace veggie-forward meals, this pasta dish is sure to delight.
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Recipe Information
Ingredients
- 12 oz whole wheat pasta
- 3 tbsp olive oil
- 3 garlic cloves
- 1 medium onion
- 10 oz cremini mushrooms
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup cherry tomatoes
- 2 cups spinach
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup vegan parmesan cheese
- 0.25 cup fresh parsley
Instructions
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and onion. Add them to the skillet and sauté for 3-4 minutes until the onion is translucent.
Slice the cremini mushrooms and add them to the skillet. Cook for about 5-6 minutes until they release their moisture and start to brown.
Chop the red bell pepper and zucchini into bite-sized pieces. Add them to the skillet and cook for another 5 minutes until they start to soften.
Halve the cherry tomatoes and add them to the skillet. Stir in the spinach and cook for 2-3 minutes until the spinach wilts.
Season the vegetables with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Mix well to combine.
Add the cooked pasta to the skillet, drizzle with the remaining tablespoon of olive oil, and toss everything together to mix well.
Remove from heat and sprinkle with vegan parmesan cheese.
Chop fresh parsley and garnish the pasta before serving.
Serve warm and enjoy your Vegan Pasta with Mushrooms and Vegetables!
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 38.1 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 325 mg | 25% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3680 mg | 78% | |
*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.
