Easy Mushroom Tomato Pasta
Serving Size: 4 people
DESCRIPTION
This mushroom tomato pasta makes the perfect cozy weeknight dinner! My fresh oregano sauce gives it a warm, earthy flavor, and the mushrooms and blistered tomatoes add just the right amount of heartiness and brightness. Plus, it comes together in just over 30 minutes!
INGREDIENTS
- 13.2 oz Linguine Pasta I used Seggiano's, but any will do.
- 1 tablespoon vegan butter
- 2 tablespoon olive oil extra virgin
- 4 tablespoon all-purpose flour
- 2 tablespoon garlic minced
- ¼ cup scallion minced
- 2 cups vegan broth
- ¾ oz oregano fresh
- 3 whole portabello mushrooms chopped
- 2 cups cherry tomatoes
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 ½ teaspoon salt 1 teaspoon for sauce + ½ teaspoon for tomatoes
- crushed black peppercorn per taste
- basil leaves garnish
METHOD
- Cook pasta according to the package instructions.
- Remove oregano leaves from the stems- Pinch the stem near the top with the fingers of one hand, then run the fingers of your other hand down the length of the stem from top to bottom. Set aside.
- In a medium size pan, heat extra virgin olive oil (2 tablespoons) over medium heat. Once the pan and oil are heated, add mushrooms and stir till evenly coated with the oil. Cook on medium high heat for 5 to 8 minutes until mushrooms are lightly browned. Reduce heat to low and add a pinch of salt and cook for another 5 minutes until the mushrooms are tender. Remove mushrooms and set aside in a bowl.
- Use the same pan to cook cherry tomatoes. Heat extra virgin olive oil (1 tablespoon) over medium heat. Add cherry tomatoes and stir till evenly coated with the oil. Add a pinch of salt and cook on medium high heat for 5 minutes to 8 minutes until the tomatoes are tender, and blistered. Remove blistered cherry tomatoes, and set aside in another bowl.
- Using the same pan again, melt vegan butter and extra virgin olive oil (1 tablespoon) in a medium size sauce pan over low heat. Add minced garlic, scallion and stir till fragrant (about 30 seconds to 1 min). Then whisk in flour over medium heat and continue whisking for about a minute until bubbly and golden.
- Gradually whisk in the broth until nice and smooth for about 2 minutes. Add the garlic powder, onion powder, salt, pepper and whisk for another 2 minutes until it is in a sauce like consistency.
- Mix the oregano leaves, sautéed mushrooms in the sauce and cook for about 2 minutes.
- Remove the sauce from the heat. Add the cooked pasta into the sauce and mix till pasta is evenly coated with the sauce.
- Top off the pasta with blistered cherry tomatoes and garnish with basil leaves.
NOTES
Note: You can always add on more vegetables or substitute the ones in the recipe per your taste or diet.
NUTRITION
Calories: 523kcal | Carbohydrates: 90g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1390mg | Potassium: 745mg | Fiber: 7g | Sugar: 8g | Vitamin A: 901IU | Vitamin C: 20mg | Calcium: 136mg | Iron: 5mg
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