Pasta with vegetable and mushroom sauce

Pasta with Vegetable and Mushroom Sauce - A Delicious Vegan Recipe

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Number of servings: 4 servings

Welcome to your kitchen, where flavors blend with the joy of cooking! Today, I present you a delicious recipe for pasta with vegetable and mushroom sauce, perfect for fasting days or for anyone who wants to enjoy a healthy and tasty dish. This recipe is not only easy to make but also packed with nutrients, thanks to the fresh vegetables. Let's get started!

The history of the pasta with vegetable sauce is one of those culinary stories that speaks of improvisation and creativity. Over time, pasta has been combined with various sauces and ingredients, and vegetables, especially mushrooms, have become favorites among many home cooks. This dish is ideal for exploring the diversity of flavors and textures, offering a perfect balance between the creamy sauce and the al dente pasta.

Ingredients:

- 1 package of pasta (spaghetti, penne, or farfalle)
- 250 g mushrooms (champignon or shiitake, depending on your preference)
- 2 tablespoons olive oil
- 1 large carrot, grated
- 1 large onion, finely chopped
- 4 cloves of garlic, finely chopped
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 2 tablespoons chili paste (homemade, if possible)
- 1 cup tomato juice (freshly squeezed or canned)
- Salt, pepper, to taste
- Fresh or dried basil
- Parmesan (optional, for serving)

Step by step:

1. Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions, usually 7-8 minutes, until al dente. Don't forget to stir occasionally to prevent sticking. Once done, drain and rinse under cold water to stop the cooking process.

2. Prepare the vegetable sauce: In a large skillet, add the 2 tablespoons of olive oil and heat it over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent. Then, add the grated carrot and continue to sauté for another 2 minutes.

3. Add the mushrooms: Slice the mushrooms and add them to the skillet. Let them cook until they release their water and become slightly browned, about 5-7 minutes. Stir occasionally to ensure even cooking.

4. Enrich the sauce: Once the mushrooms are ready, add the diced bell peppers, chili paste, and tomato juice. Mix well and let the sauce simmer on low heat for 10-15 minutes. Season with salt and pepper to taste, adding the chopped garlic and basil in the last few minutes of cooking.

5. Combine the pasta with the sauce: Once the sauce is ready, add the drained pasta to the skillet and mix well to evenly coat the pasta with the vegetable sauce. Allow them to heat together for 1-2 minutes.

6. Serving: Divide the pasta onto plates and, if desired, sprinkle grated Parmesan on top. This detail adds a touch of flavor and creaminess, but it is perfectly optional, especially on fasting days.

Practical tips:

- Choose whole grain pasta: If you want to add more nutrients to your dish, opt for whole grain pasta. These are higher in fiber and can contribute to healthy digestion.
- Variety of mushrooms: Experiment with different types of mushrooms! Shiitake or portobello mushrooms can add a deep umami flavor to your sauce.
- Seasonal vegetables: Replace bell peppers with seasonal vegetables, such as zucchini or eggplant, to provide a different taste.
- Storage: The vegetable sauce can be stored in the refrigerator for up to 3 days, and the pasta can be cooked separately and added to the sauce when you're ready to serve.

Nutritional benefits:

This recipe is not only tasty but also healthy. Fresh vegetables, such as carrots and mushrooms, are rich in essential vitamins and minerals. Additionally, whole grain pasta contributes to a higher fiber intake, essential for healthy digestion. This meal is low in calories (approximately 350-400 kcal per serving, depending on the type of pasta and added ingredients), providing an excellent option for a light dinner.

Frequently asked questions:

- Can I use other types of pasta? Yes, you can use any type of pasta you prefer, whether they are durum wheat, whole grain, or gluten-free. Cook them according to the package instructions.
- How can I make the sauce spicier? Add more chili paste or a few chili flakes to the sauce to intensify its flavor.
- Can this dish be frozen? Yes, the vegetable sauce can be frozen. Make sure to store it in airtight containers.

Pairings and suggestions:

This pasta with vegetable and mushroom sauce pairs perfectly with a fresh green salad, drizzled with a light vinaigrette. Additionally, a glass of white wine or herbal tea would beautifully complement the meal. If you're looking for a heartier option, you can add a source of protein, such as chickpeas or lentils, mixed directly into the sauce.

Now that you know how to prepare this pasta with vegetable and mushroom sauce, all that's left is to enjoy every bite! It's a simple recipe, yet full of flavors, sure to bring a smile to your loved ones' faces. Savor every moment spent in the kitchen, and remember that cooking is an art!