One Pot Tuscan Pasta

Name: One Pot Tuscan Pasta
Ingredients: 1 leek (, halved lengthwise and thinly (dark green tips and root removed)); 4 garlic cloves (, minced); 280 g portobello mushrooms (, thinly sliced); 1 tbsp Italian seasoning; ¼ tsp red pepper flakes (, optional); 425 g can of diced tomatoes; 425 g tomato sauce (or passata); 2¾ cups low-sodium vegetable stock; ½ tsp sea salt; 280 g dried brown rice spaghetti (or linguine); 1½ cups cooked or canned borlotti beans (, navy or cannellini beans, drained and rinsed); 1 tsp coconut sugar (, optional); 1½ cups baby spinach (, optional); 3 tbsp nutritional yeast; 1 tsp red wine vinegar; freshly ground black pepper; fresh thyme (or oregano for optional garnish)

overcomingms.org

Enjoy this easy and delicious Tuscan one-pot pasta dish. This recipe is from chef Ashley Madden, from her new book ‘Plant-based Delicious’.

View full recipe on overcomingms.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at overcomingms.org.

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Ingredients

1 leek (, halved lengthwise and thinly (dark green tips and root removed))
4 garlic cloves (, minced)
280 g portobello mushrooms (, thinly sliced)
1 tbsp Italian seasoning
¼ tsp red pepper flakes (, optional)
425 g can of diced tomatoes
425 g tomato sauce (or passata)
2¾ cups low-sodium vegetable stock
½ tsp sea salt
280 g dried brown rice spaghetti (or linguine)
1½ cups cooked or canned borlotti beans (, navy or cannellini beans, drained and rinsed)
1 tsp coconut sugar (, optional)
1½ cups baby spinach (, optional)
3 tbsp nutritional yeast
1 tsp red wine vinegar
freshly ground black pepper
fresh thyme (or oregano for optional garnish)