Vegan Vegetable And Mushroom Pasta

Vegan Vegetable And Mushroom Pasta Recipe

By Earth of Maria

👩‍🍳Cook Time: 12 mins

Ingredients

8 oz gluten-free pasta

1 medium onion, chopped

2 medium carrots, peeled and chopped

5 oz mushrooms, chopped

2 cups kale, de-stemmed and chopped

2 tbsp tomato paste

1/2 can chopped tomatoes

1/4 cup plantbased milk

1 tsp cumin

1/2 tsp smoked paprika

1/2 tsp garlic granules

Salt and pepper, to taste

Instructions

1Start by cooking pasta according to packaging instructions.

2Add the onion, carrots and mushrooms to a non-stick frying pan and cook for around 5 minutes, until softened.

3Add in kale, tomato paste, chopped tomatoes, plant based milk, cumin, smoked paprika and garlic granules. Season to taste with salt and pepper and stir over a medium heat for a further 5 minutes.

4Once the pasta is al dente, drain and rinse it and stir it into the sauce, continuing to stir until the pasta is well-coated. Serve immediately or leave in the fridge for up to three days.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.