Vegan Project: Pasta Primavera

Sometimes, things happen for a reason, and that is how this dish came to be. Due to moldy bread, I was unable to make the vegan burgers I wanted, so I turned to my old friend: pasta.

Ingredients:
1 green bell pepper, chopped
1/2 onion, chopped
6 oz. sliced mushrooms
1 zucchini, chopped
2 2/3 cups penne
2 cups baby spinach
2 (8 oz.) cans tomato sauce, no-salt added
1 cup vegetable broth
1 tbsp. extra virgin olive oil
3 tsp. No Salt, divided
1 tsp. black pepper
1/2 tsp. crushed red pepper flakes
1 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 oz. vegan cheese (optional)

Directions:
Fill a large pot with water. Bring to a boil and add 1 tsp. of No Salt to the water. Add pasta and cook for 10 minutes.

Meanwhile, heat olive oil over medium-high heat. Add chopped peppers and onions and cook until tender, about 3 minutes. Add sliced mushrooms along with black pepper, 1 tsp. No Salt, garlic powder and crushed red pepper flakes. Stir to evenly distribute spices. Cover and cook until mushrooms have browned, about 3 minutes. Add zucchini and cook until tender, about 2 minutes. Reduce heat to low.

Once pasta has cooked, drain water. In same pot over medium heat, add tomato sauce, vegetable broth, spinach, 1 tsp. No Salt, basil and oregano. Cover and cook until spinach has wilted.

Add cooked vegetables and pasta to the tomato sauce. Stir until pasta has started to absorb the sauce (about 3 minutes).

Serve topped with 1/2 oz. of vegan cheese, if desired.

Nutrition Facts
Serves 4
Serving Size 388.9g
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Calories - 350
Calories from Fat - 75
Total Fat - 8.3g
Saturated Fat - 1.6g
Trans Fat - 0g
Cholesterol - 0mg
Sodium - 440mg
Total Carbohydrates - 60.2g
Dietary Fiber - 11.1g
Sugar - 10.7g
Protein - 11.9g
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Vitamin A - 42%
Vitamin C - 76%
Calcium - 5%
Iron - 22%