Running on Real Food · by Deryn Macey★ 4.9 (12)
Vegan One Pot Pasta
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 25%
CARBS 62G72% OF CAL
7G FIBER12G SUGAR43G OTHER
FAT 7G17% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta cooked directly in broth with vegetables and kale, all in a single skillet. A quick vegan weeknight meal with no straining needed.
mainitalianpasta🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbsp extra virgin olive oil (30g)
- 1/2 cup diced white onion (130 g)
- 3 cloves garlic (grated or crushed (15 g))
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 1/2 tsp red pepper flakes
- 1 medium zucchini diced (175 g, 1 heaping cup)
- 1 red bell pepper (core and seeds removed and diced (210 g))
- 2 cups white mushrooms (sliced (225 g))
- 1 28 oz can crushed tomato (794 g)
- 4 cups vegetable stock (1000 ml)
- 5 cups dry rotini (350 g)
- 2 heaping cups finely chopped kale (70 g)
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 25%
CARBS 62G72% OF CAL
7G FIBER12G SUGAR43G OTHER
FAT 7G17% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1024mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 973mg
- Calcium
- 100mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1024MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.