One-Pot Tuscan Pasta

Name: One-Pot Tuscan Pasta
Ingredients: 1 leek, dark green tips and root removed and discarded, halved lengthwise, and thinly sliced; 4 cloves garlic, minced; 10 oz (280 g) portobello mushrooms, thinly sliced (4 portobellos); 1 tbsp (6 g) Italian seasoning; 1/4 tsp red pepper flakes *optional; 1 15oz [425-g] can diced tomatoes; 1 15oz [425-g] can tomato sauce or passata; 2 3/4 c (650 mL) low-sodium vegetable stock; 1/2 tsp sea salt, or to taste; 10 oz (280 g) dried brown rice spaghetti or linguine; 1 1/2 c (273 g) cooked or canned borlotti, navy, or cannellini beans, drained and rinsed; 1 tsp coconut sugar *optional; 1 1/2 c packed (60 g) baby spinach *optional; 3 tbsp (12 g) nutritional yeast; 1 tsp red wine vinegar; Freshly ground black pepper; Fresh thyme or oregano *optional

www.pcrm.org

One-Pot Tuscan Pasta 8 servings About the Recipe 230 Calories · 9 g Protein · 7 g Fiber Lunch · Dinner Gluten-free · Nut-free · Soy-free Notes If you don’t

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Ingredients

1 leek, dark green tips and root removed and discarded, halved lengthwise, and thinly sliced
4 cloves garlic, minced
10 oz (280 g) portobello mushrooms, thinly sliced (4 portobellos)
1 tbsp (6 g) Italian seasoning
1/4 tsp red pepper flakes *optional
1 15oz [425-g] can diced tomatoes
1 15oz [425-g] can tomato sauce or passata
2 3/4 c (650 mL) low-sodium vegetable stock
1/2 tsp sea salt, or to taste
10 oz (280 g) dried brown rice spaghetti or linguine
1 1/2 c (273 g) cooked or canned borlotti, navy, or cannellini beans, drained and rinsed
1 tsp coconut sugar *optional
1 1/2 c packed (60 g) baby spinach *optional
3 tbsp (12 g) nutritional yeast
1 tsp red wine vinegar
Freshly ground black pepper
Fresh thyme or oregano *optional