Go Back
one-pot-pasta-vegan

One Pot Tuscan Pasta

Author : Ashley Madden
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
5 from 1 vote
Print Recipe Pin Recipe
A sneak peek into Plant-Based Delicious – my new cookbook! This plant-based, oil-free one pot tuscan pasta is easy (really!) and delicious! It's a great family meal to serve any weeknight.

Ingredients
  

  • 1 leek dark green tips and root removed and discarded, halved lengthwise and thinly sliced
  • 4 cloves garlic minced
  • 10 oz (280 g) portobello mushrooms, thinly sliced (4 portobellos)
  • 1 tbsp (6 g) Italian seasoning
  • ¼ tsp red pepper flakes optional
  • 1 15-oz [425-g] can diced tomatoes
  • 1 15-oz [425-g] can tomato sauce or passata
  • 2¾ cups (650 ml) low-sodium vegetable stock
  • ½ tsp sea salt or to taste
  • 10 oz (280 g) dried brown rice spaghetti or linguine
  • 1½ cups (273 g) cooked or canned borlotti, navy or cannellini beans, drained and rinsed
  • 1 tsp coconut sugar (optional)
  • 1½ packed cups (60 g) baby spinach (optional) OR finely chopped kale
  • 3 tbsp (12 g) nutritional yeast
  • 1 tsp red wine vinegar
  • Freshly ground black pepper

OPTIONAL GARNISH

  • Fresh thyme or oregano

Instructions
 

  • 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 and simmer, uncovered, stirring often to prevent the noodles from sticking together or to the bottom of the pot and making sure the noodles are always submerged in the sauce for 12 to 15 minutes, or until the pasta is tender and the sauce has thickened.
    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 or kale (if using), nutritional yeast and vinegar. Taste and reseason with pepper and salt, as needed, and divide among bowls. Garnish with fresh thyme or oregano if desired.

Notes

Notes
  • You can swap cremini or button mushrooms for the portobello.
  • If you don’t have leeks, use one large yellow onion, diced.
  • If gluten isn't a problem, you can use whole wheat spaghetti or linguine.
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook