Ingredients
Equipment
Instructions
Sauté the Aromatics:
- In a large pot, heat a drizzle of olive oil over medium heat.4 Tbsp Vegetable oil
- 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:
- 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:
- Incorporate the sweet corn and sliced mushrooms (fresh or canned) into the pot.1 Sweet Corn, 1 Mushroom Sliced
Season:
- 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:
- 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
- Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Cook the Pasta:
- 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:
- Drain the boiled pasta and add it directly into the pot with the vegetable sauce.
Final Simmer:
- Let the pasta and sauce simmer together for a few minutes, allowing the noodles to absorb the savory tomato and spice flavors.
Nutrition
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.
