Flavorful Vegetarian Pasta (GF)
This super delicious meal came together at the last minute, when I come home from a long day of teaching pilates and wanted something nourishing yet easy to throw together.
I got home mid-day starving after teaching early morning classes into the early afternoon, with a break long enough to enjoy a cortado and banana. I was craving something substantial that would sustain me for the rest of the day, yet not too heavy that I would feel crappy after.
No meal plan in mind, I did a quick fridge and pantry once-over to see what I could make of my slim pickings and had just the right ingredients to come up with this vegetarian pasta dish. Don’t you love when that happens?!
Tomatoes are the base vegetable for this veg-filled sauce, while carrots add a hint of sweetness and mushrooms give the dish a lovely meaty texture. You get your greens from the spinach and nuttiness from the parmesan. And all the flavors combine nicely to make a delicious sauce.
This will take you all but 20 minutes, is packed with flavor and will leave you so satisfied yet feeling light, because meatless. Of course, you can always add some ground turkey or beef if you like but I almost prefer with just the vegetables because you can actually taste the vegetables and it’s easy on the gut and your digestion. Win win!
Ingredients
Gluten-Free Spaghetti (I use Jovial brown rice spaghetti)
1 tbsp olive oil for pasta water
1 tbsp ghee + 1 tbsp olive oil for sauce
5 medium tomatoes
1 medium onion
2-3 garlic cloves
1 cup shredded carrots
1 pint baby bella mushrooms
1 bag spinach
Few sprigs fresh oregano (and basil if you have on hand)
Crushed red pepper flakes for heat
Dried parsley + whatever spices you like (I also used a garlic pepper blend
Sea salt and black pepper
Parmesan cheese
Instructions
Bring water for pasta to a boil and season generously with salt and a tablespoon of olive oil. Once water comes to a rolling boil, add the pasta and follow instructions on the pasta box.
Chop your tomatoes, onion, garlic, mushrooms and set aside.
Heat the ghee and olive oil in a large frying pan on medium-low.
Sauté the onions until translucent and fragrant, about 2-3 minutes.
Add the garlic, carrots, mushrooms, and spices and let simmer on low for about 10 minutes or until sauce thickens. Add a tablespoon of good quality olive oil and let cook for an additional 2-3 minutes.
Add the spinach and oregano and cook until just wilted.
Once pasta is done cooking, drain the pasta water and add the spaghetti into the saucepan. Combine so all the spaghetti is covered in sauce.
Plate, season with fresh cracked black pepper, grated parmesan and fresh oregano. Enjoy!
