Today I show you how to create a vegan pasta dish that’s rich, healthy, and packed with nutrition and vitamins.
Vegetable, vegetables, and more vegetables. Mix in what vegetables you have and try out variations of this recipe. In this dish I also add some vegan bouillon for a kick of flavor and nutritional yeast to pack in some more vitamins and that cheesy-umami flavor.
|Vegetarian Pasta Recipe|
1 | Onion (sliced)
5-6 | Garlic Cloves (minced)
2 Cups | Mushrooms (chopped)
2 Cups | Fresh Celery
Salt to taste
2 Tbsp | Chili Flakes
2 Tbsp | Oregano
1/2 Cup | Nutritional Yeast
2 Tbsp | Organic Vegetable Boulin Powder
1 Cup | Tomato Sauce
300 – 400 grams | Spaghetti Noodles
1. Set large saucepan and pot of water to med-high. Salt the water heavily.
2. With hot saucepan, add coconut oil and olive oil. Then add onions and garlic.
3. Add mushrooms to pan and let it cook down. Make sure to not let the veggie burn!
4: Add celery, salt, chili flakes, and oregano. Stir and cook down.
5: Add nutritional yeast and brown mixture. Scrape pan bottom and dont let it burn.
6: Add a cup of water from pot to keep from burning and release the flavors that are clumping together. (Can also add a small amount of red or white wine)
7: Add organic bouillon powder, stir, and taste test. Add more spice or olive oil if needed.
8: Add tomato sauce and stir. (Alternatives could be pesto sauce or white wine)
9: Add noodles to pot and cook Al dente. Once ready add to pan and mix together.
10: Add starchy noodle from pot water to saucepan to thicken pasta. Let noodle and mixture cook together.
11: Extra seasoning if needed and add optional garnish. Enjoy!
Vegan Mac and Cheese
Frozen Vegetable Peanut Sauce Stir Fry
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