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One Pot Tuscan Pasta [Vegan]
This pasta is guaranteed to please everyone at the table. The Italian-inspired tomato sauce, mushrooms and pasta are cooked together simultaneously and served hot right from the pot. I’ve used portobello mushrooms for their extra-meaty texture, but you can use any variety you love. The coconut sugar balances the acidity... Read More
Ingredients You Need for One Pot Tuscan Pasta [Vegan]
How to Prepare One Pot Tuscan Pasta [Vegan]
- In a Dutch oven or soup pot, sauté the leeks and garlic with a few tablespoons (about 30 ml) of water over medium heat for 5 minutes or until softened. Add water, as needed, to prevent burning.
- Add the mushrooms, Italian seasoning and red pepper flakes, and continue to sauté for another 5 minutes, or until the mushrooms have shrunken in size and begin releasing their juices. Now, add the diced tomatoes, tomato sauce, vegetable stock and salt, and bring to a boil. Crack the pasta in half and add to the pot along with the beans. Lower the heat to a rapid simmer and simmer, uncovered, for 12 to 15 minutes, or until the pasta is tender and the sauce has thickened. Stir often to prevent the noodles from sticking together or to the bottom of the pot and make sure the noodles are always submerged in the sauce. Toward the end of the cooking time and as the sauce thickens, it might start sputtering and splashing. If so, partially cover the pot to avoid a mess.
- Turn off the heat. Stir in the coconut sugar (if using), spinach (if using), nutritional yeast and vinegar. Taste and reseason with pepper and salt, as needed, and divide among bowls. Garnish with fresh thyme, if desired.
Notes
- If you don’t have leeks, use one large yellow onion, diced.
- If you eat gluten, you can use an equal amount of wholewheat spaghetti or linguine.
- To make your own Italian seasoning, mix together: 1 teaspoon dried basil, 3/4 teaspoon dried oregano, 3/4 teaspoon dried parsley and 1/2 teaspoon dried rosemary.
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