One Pan Tuscan Pasta
This One Pan Tuscan Pasta is both easy and delicious! This dish is super filling, has so many vegetables, is dairy free, can be made gluten free, and is even great as leftovers for lunch or dinner the next day.
Servings 5
Calories 360kcal
Cost $11
Equipment
- 1 pan deep oven safe
- 1 cutting board
- 1 knife
- 1 grater optional for parmesan
- 1 spoon large
Ingredients
sauce
- 2 tablespoon olive oil
- 6 cloves garlic minced
- ¾ cup coconut milk or coconut cream full fat unsweetened
- ¼ cup nutritional yeast
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon salt
rest of ingredients
- 8 oz pasta small short
- 1.5 cups broccoli chopped
- ½ cup sun-dried tomatoes chopped
- 1 cup mushrooms sliced baby Bella
- 2 cups spinach chopped
- 4 cups water
Instructions
- Preheat the oven to 400F
- Chop all of the vegetables.
- Put all of the sauce ingredients in the pan and whisk together
- Add the pasta, chopped vegetables, and water to the pan.
- Mix all together and bake covered for 20 minutes and uncovered for 20 minutes at 400 F.
- Top with protein of choice and vegan parmesan (optional)
Notes
- Cut the vegetables to be about the same size so it all cooks evenly.
- Use a shorter pasta like penne or cavatappi.
- Make tofu in a skillet to add in some extra protein and then add it on top of the pasta.
Nutrition
Serving: 1g | Calories: 360kcal | Carbohydrates: 47g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 514mg | Potassium: 848mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1394IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 3mg
