- 1/2 cup sliced white onion (130 g)
- 2 cloves garlic, peeled and minced (10 g)
- 2 tbsp olive oil (30g, sub with vegetable stock for an oil-free recipe)
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 1/2 tsp red pepper flakes flakes
- 1 medium zucchini diced (175 g, 1 heaping cup)
- 1 red bell pepper, core and seeds removed and diced (210 g)
- 2 cups white mushrooms, sliced (225 g)
- 1 28 oz can crushed tomato (794 g)
- 4 cups vegetable stock (1000 ml)
- 5 cups dry rotini (350 g)
- 2 heaping cups finely chopped kale (70 g)
- In a large heavy bottom pot over medium heat, sauté 1/2 cup sliced white onions with 2 cloves of minced garlic in 2 tbsp olive oil (use broth for oil-free) for 2-3 minutes until fragrant and starting to soften.
- Add the 2 tsp each dried basil and oregano, 1 tsp each dried thyme, salt and pepper and 1/2 tsp of red pepper flakes and continue to cook for an additional minute, stirring often.
- Add 2 cups sliced mushrooms, 1 heaping cup of diced zucchini and 1 diced red bell pepper and cook for approximately 5 minutes, until mushrooms are soft, stirring often.
- Stir in 5 cups of uncooked rotini, 4 cups of broth and the can of crushed tomatoes.
- Bring to a light simmer and allow to cook uncovered for 12-14 minutes until the pasta is a slightly under done al dente, stirring frequently to ensure nothing is sticking to the bottom of the pot.
- Once the pasta is cooked al dente, stir in the chopped kale and remove from heat. Allow to sit for 3-5 minutes.
- Serve pasta with freshly chopped parsley, fresh cracked black pepper and vegan parmesan and/or tofu feta.
Rotini can be substituted with fusili, macaroni, shells, bows or any other short pasta shape. You can use long pasta like spaghetti and linguini but I’d recommend breaking it half before adding to the recipe so it cooks more evenly . Note that cooking time will vary based on the pasta used. Cook until al dente before adding the kale. Be sure not to overcook the pasta, especially if you’ll be storing leftovers.
To store, let cool then store in a sealed container in the fridge for up to 4 days. Reheat as needed stovetop or in the microwave until heated to your preference.
For a low-sodium recipe, omit or reduce salt and use low-sodium or no salt added vegetable broth (or use water) and no salt added crushed tomatoes.
To make gluten-free, use gluten-free pasta of choice such as quinoa pasta, brown rice pasta or chickpea pasta and adjust cooking time as needed until pasta is cooked al dente.
Vegetables: Kale can be omitted or substituted with spinach. Mushrooms can be omitted if you don’t like them or have an allergy. Any colour of bell pepper works. Vegetable amounts don’t need to be exact, use as guidelines to adjust to your liking. Diced carrots can be added or substituted for zucchini, bell pepper or 1 cup of the mushrooms.
- Serving Size: 1/6th of recipe
- Calories: 389
- Sodium: 461 mg
- Fat: 13 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 12 g
Keywords: one pot pasta, vegan one pot pasta