1 Pan Veggie Pasta with Sun-dried tomato and mushroom
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan pasta loaded with sun-dried tomatoes, mushrooms, walnuts, and fresh vegetables in a rich umami-forward sauce. Comforting and nutritious with varied textures and flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 3 cloves garlic (finely chopped)
- 1/2 large zucchini (chopped)
- 4 ounces mushrooms (chopped small )
- 1/2 cup chopped bell pepper
- 1 cup chopped tomato
- 1 cup chopped chard (or spinach)
- 1 to 2 teaspoons Italian seasonings
- 2 teaspoons balsamic vinegar
- 3/4 teaspoon salt (use less of using salted broth )
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 2 tablespoons chopped sun-dried tomato
- 1/4 cup chopped walnuts
- 4 ounces pasta such as penne or rigatoni
- 2 cups water (or low sodium broth)
- 1 cup chopped basil, divided
- red pepper flakes (and vegan parmesan for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 956mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1175mg
- Calcium
- 110mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 956MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.