Pasta With Vegetables And Tomato Sauce

Pasta with Vegetables and Tomato Sauce

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This vibrant Pasta with vegetables and tomato sauce is a "one-pan" style wonder that is as colorful as it is nutritious. Packed with a rainbow of vegetables and simmered in a fragrant, spiced tomato sauce, it’s a perfect weeknight meal that feels both hearty and healthy.
What makes this pasta unique is the blend of Seven Spices and Cinnamon. While many pasta dishes stick to strictly Italian herbs, the addition of these warm spices gives the sauce a subtle Mediterranean depth that perfectly complements the sweetness of the carrots, corn, and peas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 G Vegan Pasta Noodles
  • Water To Boil the Pasta
  • Salt To Boil the Pasta
  • 1 Medium Onion Finely chopped
  • 4 Garlic Cloves
  • 2 Medium Carrots Diced
  • 1 Medium Green Bell Pepper
  • 1 Medium Red Bell Pepper
  • 1 Sweet Corn Small Can
  • 1 Mushroom Sliced Small Can, You can use fresh
  • 1 Cup Green Peas Frozen
  • 1 Cup Tomato Sauce
  • 1 Lt Water
  • ½ Tsp Salt
  • ½ Tsp Seven Spices
  • ½ Tsp Ground Cinnamon
  • ½ Tsp Paprika
  • ¼ Tsp White Pepper
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Basil
  • 4 Tbsp Vegetable oil or Olive Oil

Equipment

  • 2 Large Pot

Instructions
 

Sauté the Aromatics:
  1. In a large pot, heat a drizzle of olive oil over medium heat.
    4 Tbsp Vegetable oil
  2. Sauté the finely chopped onion until it becomes translucent, then add the chopped garlic and cook for another minute until fragrant.
    1 Medium Onion, 4 Garlic Cloves
Build the Veggie Base:
  1. Add the diced carrots and stir.
    Follow with the chopped green and red bell peppers, stirring to combine.
    2 Medium Carrots, 1 Medium Green Bell Pepper, 1 Medium Red Bell Pepper
Add Corn and Mushrooms:
  1. Incorporate the sweet corn and sliced mushrooms (fresh or canned) into the pot.
    1 Sweet Corn, 1 Mushroom Sliced
Season:
  1. Add the salt, Seven Spices, cinnamon, paprika, dried oregano, and dried basil. Stir well so the vegetables are evenly coated in the aromatic spices and herbs.
    Salt, ½ Tsp Seven Spices, ½ Tsp Ground Cinnamon, ½ Tsp Paprika, ¼ Tsp White Pepper, 1 Tsp Dried Oregano, 1 Tsp Dried Basil, ½ Tsp Salt
Simmer the Sauce:
  1. Pour in the tomato sauce and water. Bring the mixture to a boil, add the frozen peas.
    1 Cup Tomato Sauce, 1 Lt Water, 1 Cup Green Peas
  2. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Cook the Pasta:
  1. Meanwhile, in a separate large pot filled with boiling salted water, cook your pasta noodles according to the package instructions.
    Water, Salt, 250 G Vegan Pasta Noodles
Combine:
  1. Drain the boiled pasta and add it directly into the pot with the vegetable sauce.
Final Simmer:
  1. Let the pasta and sauce simmer together for a few minutes, allowing the noodles to absorb the savory tomato and spice flavors.

Nutrition

Calories: 295kcalCarbohydrates: 44gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 409mgPotassium: 464mgFiber: 5gSugar: 7gVitamin A: 4544IUVitamin C: 57mgCalcium: 51mgIron: 2mg

Notes

💡 Pro-Tip: 
If the sauce looks too thick after adding the pasta, you can add a small splash of the pasta cooking water to loosen it up and make it extra silky.

Serving suggestions: 

This dish looks beautiful topped with a sprinkle of fresh parsley or a dash of nutritional yeast for a "cheesy" vegan finish.

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