One-Pot Tuscan Pasta
If you don’t have leeks, use 1 large yellow onion, diced.
If you eat gluten, you can use whole-wheat spaghetti.
Makes 8 Servings
In a Dutch oven or soup pot, saute the leeks and garlic with a few tablespoons (about 30 mL) of water over medium heat for 5 minutes or until softened. Add water, as needed, to prevent burning.
Add the mushrooms, Italian seasoning, and red pepper flakes, and continue to saute for another 5 minutes, or until the mushrooms have shrunk in size and begin releasing their juices. Now, add the diced tomatoes, tomato sauce, vegetable stock, and salt, and bring to a boil.
Crack the pasta in half and add to the pot along with the beans. Lower the heat and simmer, uncovered, stirring often to prevent the noodles from sticking together or to the bottom of the pot and making sure the noodles are always submerged in the sauce for 12 to 15 minutes, or until the pasta is tender and the sauce has thickened. Toward the end of the cooking time and as the sauce thickens, it might start sputtering and splashing. If so, partially cover the pot to avoid a mess.
Turn off the heat. Stir in the coconut sugar (if using), spinach (if using), nutritional yeast, and vinegar. Taste and reseason with pepper and salt, as needed, and divide among bowls. Garnish with fresh thyme or oregano if desired.
Total Fat: 1 g
Saturated Fat: 0 g
Calories From Fat: 4%
Cholesterol: 0 mg
Protein: 9 g
Carbohydrate: 48 g
Sugar: 5 g
Fiber: 7 g
Sodium: 533 mg
Calcium: 65 mg
Iron: 3 mg
Vitamin C: 13 mg
Beta-Carotene: 399 mcg
Vitamin E: 2 mg
Get Healthy With Good Nutrition
Food for Life classes teach you how to improve your health with a plant-based diet.