Vegan Mushroom & Herb Pasta That Only Takes 20 Minutes To Make
This healthy version of one-pot pasta uses whole wheat pasta (sub for gluten-free pasta if you wish) and a ton of veggies. A small amount of coconut milk is the secret ingredient that makes this dish creamy (without leaving it tasting like coconut).
It’s super easy to make, and is hearty enough that you won’t miss the meat or cheese.
- 1 Tbsp. olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups mushrooms, chopped
- 1/3 cup scallions, diced
- 1/4 cup fresh parsley, chopped
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. red pepper flakes
- 2 cups tomatoes, diced
- 8 ounces whole wheat spiral pasta
- 2 cups low-sodium veggie broth
- 2 tsp. coconut milk (canned)
- 2 cups chard, chopped
- Salt and fresh cracked black pepper to taste
Heat the olive oil in a large pot and saute the onions and garlic for 3 minutes.
Add the mushrooms, scallions, fresh parsley, dried oregano, dried basil, red pepper flakes, tomatoes and stir.
Add the pasta and the veggie broth and bring to a boil.
Turn heat down and simmer for 20 minutes, stirring frequently so that the pasta doesn’t stick to the bottom of the pan.
After 20 minutes, most of the liquid should be absorbed and the pasta should be done.
Turn off heat and add the coconut milk, chard, salt and pepper and stir until everything is combined.
You can use any variety of mushrooms. I like to use oyster and beech mushrooms (tip: you can find a huge variety of well priced mushrooms at Asian grocery stores).
Top pasta with chopped walnuts. It adds a delicious crunch.
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