Go Back
Print
Recipe Image
Equipment
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
5
Calories
360
kcal
Author
Danielle Brown
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:
1
g
|
Calories:
360
kcal
|
Carbohydrates:
47
g
|
Protein:
11
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
514
mg
|
Potassium:
848
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
1394
IU
|
Vitamin C:
34
mg
|
Calcium:
71
mg
|
Iron:
3
mg