Oh My Veggies · by Nicole
Vegan Vegetable and Mushroom Pasta
NUTRITION · PER SERVING12M COOK
CAL 26%·PRO 29%
CARBS 114G86% OF CAL
19G FIBER78G OTHER17G TOTAL SUGAR
FAT 4G7% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple weeknight pasta with sautéed mushrooms, vegetables, and a tomato-based sauce. Ready in under 15 minutes and completely plant-based.
mainpasta🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 8 oz gluten-free pasta
- 1 medium onion (chopped)
- 2 medium carrots (peeled and chopped)
- 5 oz mushrooms (chopped)
- 2 cups kale (de-stemmed and chopped)
- 2 tbsp tomato paste
- 1/2 can chopped tomatoes
- 1/4 cup plantbased milk
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic granules
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 12M
CAL 26%·PRO 29%
CARBS 114G86% OF CAL
19G FIBER78G OTHER17G TOTAL SUGAR
FAT 4G7% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 12m
- Sodium
- 590mg
- 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
- 1157mg
- Calcium
- 182mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.