Vegan Sun Dried Tomato Veggie Pasta (oil-free, gluten-free)
This vegan, gluten-free, oil-free sun dried tomato veggie pasta dish is to die for! It is filled with healthy veggies like mushrooms, spinach, sun dried tomatoes, onion, kalamata olives, and garlic.
Ingredients
- 8 oz pasta of choice half of a 16 oz bag - I used quinoa pasta from Trader Joe's
- 2 cups chopped mushrooms of choice I used white button mushrooms
- ½ cup chopped red onion
- 4 cups baby spinach
- 4 cloves minced garlic
- ¾ cup sun dried tomatoes
- ¾ cup kalamata olives
- 1 lemon juiced
- ¼ teaspoon garlic powder
- salt to taste
- pepper to taste
Instructions
- Boil water and get your pasta going on the stove.
- While your pasta is boiling, chop up the mushrooms, onion, and garlic and saute them on medium heat in a non stick pan until soft (you can use a little water if it sticks).
- Once your mushrooms and onions are cooked, add in the olives, sun dried tomatoes, and fresh spinach and saute until spinach is cooked down.
- Strain and rinse your pasta (only rinse if gluten-free), then add into your sautéed veggies. Add the salt, pepper and garlic powder and lemon juice until combined and pasta is heated through.
- Serve and enjoy!
Notes
- You can use as little or as much of each veggie as you'd like.
- Feel free to add or omit any veggies - for example, you could add broccoli, asparagus, cherry tomatoes, basil...etc.
