One Pan Tuscan Pasta

One Pan Tuscan Pasta is both easy and delicious! This dish is satiating, veggie-filled, dairy-free, gluten free optional, and makes great leftovers for the next day.

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 360kcal

Author Danielle Brown

Cost $11

Equipment

1 oven
1 9x13 baking dish 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 baking dish and whisk together.
Add the pasta, chopped vegetables, and water to the pan.
Mix all together and bake covered for 20 minutes and then uncovered for another 20 minutes.
Remove from oven, and top with protein of choice and vegan parmesan (optional).

Notes

Cut the vegetables in the same, bite-size pieces so all of the vegetables cook evenly. I like to use a veggie chopper.

Use a shorter pasta like penne or cavatappi, but any kind of pasta works - gluten-free, high-protein, whole wheat, etc.

Make tofu in a skillet to add in some extra protein (or any other protein of choice) and then add it on top of the pasta at the end.

Nutrition