The Vegan Sun-Dried Tomato and Mushroom Pasta in Garlic Basil Sauce is a tasty meal and has 400 kcal per serving. Takes 35 minutes to prepare. It contains fettuccine pasta, olive oil, garlic, mushrooms, salt, sun-dried tomatoes, red pepper flakes, vegetable broth, reserved pasta water, basil, lemon juice, nutritional yeast, and black pepper. We may pair this pasta with roasted broccoli, garlic bread, sourdough bread, rosemary bread, roasted zucchini, herb breadsticks, or lentil patties. Keep this Vegan Sun-Dried Tomato and Mushroom Pasta in Garlic Basil Sauce for 4 days in the refrigerator.
STATS:
- Cuisine: Italian
- Total Time: 35 minutes
- Diet: Vegan
- Serving Size: 1 bowl
- Course: Main
- Cooking Time: 20 minutes
- Servings: 4
- Calories: 400 kcal
- Preparation Time: 15 minutes
EQUIPMENT:
- Large pot
- Colander
- Cutting board
- Measuring spoons
- Large skillet
- Wooden spoon
- Knife
- Measuring cups
INGREDIENTS:
- Half tsp. salt
- 12 oz fettuccine pasta
- Half cup sun-dried tomatoes
- 2 tbsp. olive oil
- Four garlic cloves
- 1 tbsp. lemon juice
- 8 oz mushrooms
- Half tsp. red pepper flakes
- 1 cup vegetable broth
- Quarter cup pasta water
- Half cup basil
- Two tbsp. nutritional yeast
- Quarter tsp. black pepper
INGREDIENT NOTES:
FETTUCCINE PASTA:
- It makes the pasta filling and helps the sauce hold to the pasta. You may use spaghetti, whole wheat fettuccine, or linguine as per your preference.
OLIVE OIL:
- It avoids the ingredients to stick with the skillet. Olive oil makes the sauce smooth and give richness. You may use avocado oil as an alternative.
MUSHROOMS:
- They include umami taste to the recipe. Mushrooms make the meal filling and give meaty texture. You may use chopped eggplant as another idea.
VEGETABLE BROTH:
- It includes savory depth to the dish. Vegetable broth keeps the pasta moist. You may use mushroom broth as per your choice.
RESERVED PASTA WATER:
- It sticks the sauce to the pasta and makes a smoother texture. Pasta water helps the recipe from drying out and improves the consistency. You may use warm water as a substitute.
INSTRUCTIONS:
- First, boil salted water in a large pot and cook fettuccine as per package guidelines.
- Then drain the pasta and keep 1/4 cup of pasta water.
- Warm olive oil in a skillet on moderate setting and cook minced garlic for 30 seconds.
- Cook sliced mushrooms for 8 minutes.
- Include sun-dried tomatoes and red pepper flakes to cook for two minutes.
- Simmer for 4 minutes after adding vegetable broth.
- Then include cooked fettuccine and reserved pasta water in the skillet.
- Include basil, black pepper, lemon juice, salt, and nutritional yeast, then toss well to coat the pasta.
- Lastly, cook the pasta for two minutes, then sprinkle nutritional yeast & basil on top.
SERVING SUGGESTIONS:
SALADS:
- Arugula
- Mixed Green
- Mediterranean Cucumber
- Kale
- Spinach Strawberry
- Tomato Basil
- Chickpea
- Italian Garden
BREAD AND ROLLS:
- Garlic Bread
- Vegan Focaccia
- Sourdough Bread
- Ciabatta Bread
- Breadsticks
- Rosemary Dinner Rolls
- Whole Wheat Rolls
- Herb Flatbread
PROTEIN SIDES:
- Crispy Baked Tofu
- Grilled Tempeh
- Garlic Roasted Chickpeas
- White Bean Salad
- Marinated Cannellini Beans
- Lentil Patties
- Herb-Baked Tofu
- Mediterranean Chickpeas
SOUP:
- Tomato Basil
- Minestrone
- Mushroom
- White Bean
- Vegetable
- Roasted Red Pepper
- Tuscan Bean
- Zucchini
APPETIZERS:
- Stuffed Mushrooms
- Bruschetta
- Marinated Olives
- Hummus Platter
- Roasted Red Pepper Dip
- White Bean Dip
- Artichoke Dip
- Crostini with Tomato
MEDITERRANEAN SIDES:
- Tabbouleh
- Lemon Herb Couscous
- Mediterranean Quinoa Salad
- Marinated Artichoke Hearts
- Cucumber Olive Salad
- White Bean Mediterranean Salad
- Roasted Mediterranean Vegetables
- Greek-Style Vegan Salad
VEGETABLE SIDES:
- Steamed Broccoli
- Sautéed Spinach
- Garlic Green Beans
- Wilted Kale
- Lemon Asparagus
- Steamed Peas
- Swiss Chard
- Sautéed Zucchini
DESSERT:
- Lemon Sorbet
- Fresh Berry Salad
- Vegan Tiramisu
- Coconut Milk Panna Cotta
- Vegan Chocolate Mousse
- Fruit Salad
- Baked Peaches
- Vegan Cheesecake Bars
TIPS:
- To develop deeper flavor, cook the mushrooms till they get golden brown.
- Reserve the pasta water for later use before draining.
- Include red pepper flakes as per your spice preference.
- To preserve the spinach taste, include it at the end of cooking.
STORAGE INFORMATION:
FRIDGE:
- Keep the pasta in the vessel for 4 days.
FREEZER:
- Freeze the dish for 60 days.
FAQs:
Is spinach good to include?
- Yes, include the spinach in the last few minutes of cooking.
Does this pasta contain gluten?
- No, if you use gluten-free fettuccine.
Can I add spice to the recipe?
- The red pepper flakes include mild heat, and you may adjust as per your choice.
Is nutritional yeast good to skip?
- Yes, but it includes a delicious cheesy taste to the pasta.
NUTRITIONAL INFORMATION:
Net Carbs: 44 g
Total Carbs: 52 g
Fiber: 8 g
Protein: 14 g
Iron: 3.8 mg
Vitamin A: 900 IU
Calcium: 75 mg
Sodium: 430 mg
Calories: 400 kcal
Potassium: 670 mg
