Vegan Mushroom Pasta
This one-pot vegan mushroom pasta is delicious and elegant. Because it takes less than 30 minutes to whip up, this meal is perfect any night of the week. This meal is gluten-free, oil-free, soy-free, nut-free, and low-fat.
Servings: 4
Calories: 315kcal
Ingredients
- 1 medium onion, sliced thin
- 1 medium fennel bulb, sliced thin
- 4 cups sliced mushrooms (shiitake and/or oyster mushrooms recommended)
- 4 cloves garlic, minced
- 1 15- oz can cannellini or butter beans, low sodium or no salt added, drained and rinsed (or 1 ½ cups cooked)
- 2 ½ Tbsp capers
- 1 Tbsp miso paste
- 2 tsp lemon zest
- 2 ½ to 3 Tbsp fresh lemon juice
- 2 cups pasta (use gluten-free, if gluten-sensitive)
- 3 cups low-sodium vegetable broth
- 2 sheets nori seaweed, torn by hand
- 1 tsp crushed red pepper (for heat)
- a splash of coconut aminos or salt to taste
Instructions
- Preheat a large saute pan over medium heat. Add sliced onions and cook for 2 to 3 minutes.
- Stir in the fresh sliced fennel, mushrooms, and garlic, and put the lid on to cook for another 2 to 3 minutes.
- Add in cooked cannellini or butter beans and use a potato masher to partially mash up the beans in the pan. This gives the sauce some creaminess without the cream.
- Add the capers, miso paste, lemon zest, lemon juice, pasta, and veggie broth. Give it a good stir, and make sure the pasta is submerged in the broth. Put the lid on and cook for the time your pasta needs to cook to make it al dente.
- Toss in the torn nori sheets and crushed red pepper. Give it a stir, and turn off the heat. The nori should wilt.
- Stir in fresh chopped parsley and taste. Add a splash of coconut aminos or salt to taste. Enjoy!
Notes
- Mind the Miso Paste: Be sure to mix the miso paste into the sauce well, so you don't have clumps when you get ready to eat it. A workaround is to put the miso paste and about ½ cup of veggie broth into a bullet blender to combine before adding it to the pot.
- Leftovers/Meal Prep: Leftovers keep well in a covered container in the refrigerator for up to 3 days. Alternatively, you can portion out into individual freezer-safe containers and freeze for up to 3 months.
Nutrition
Calories: 315kcal | Carbohydrates: 62g | Protein: 17g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 350mg | Potassium: 1235mg | Fiber: 11g | Sugar: 7g | Vitamin A: 304IU | Vitamin C: 16mg | Calcium: 151mg | Iron: 5mg
