Power Pulse Pasta
"There's no greater crowd pleaser at dinner time than a hearty, flavour-packed pasta. With this protein packed recipe even your Gluten Free friends and Gym Bro can indulge!" ~ Jan Saunders, The Beet Retreat Vegan BnB
Serves 3-4 | Prep time: 20 mins (not counting soak time) | Cooking time: 40 mins
INGREDIENTS
- 160g Pulse Pasta
- 180g red or brown onions (2 small) diced
- 85g (1 stalk) celery, small chop
- 85g carrot, grated or small chop
- 1 Tbsp olive oil
- 45g of dried shiitake mushrooms, rehydrated, sliced (remove stems and discard)
- 2 x 400g cans chopped tomatoes
- 20g (1 Tbsp) tomato paste
- 1 Tbsp Bragg All Purpose Seasoning
- Handful of fresh kalamata olives, pits removed
- 1 medium clove (10g) garlic, peel and mince or crush
- 1-2 tsp Bragg Herb Sprinkle (organic herb and spice seasoning) or Italian seasoning
- 1/2 tsp fermented chilli or flakes or fresh to taste.
- 1/2 cup water
- Green leafy veg of choice
- Salt and cracked black pepper to taste
Optional
- dash of red wine
- 1 can/cup cooked French (Puy) lentils* you may wish to reduce the mushrooms if you add lentils
METHOD
- Prepare all ingredients.
- Heat olive oil in medium sized saucepan over medium heat.
- Once oil is shimmering, add vegetables and cook, stirring often, for 10 mins.
- Add mushrooms, tomato paste, Bragg Seasoning, garlic, herbs, olives and wine (if using) and cook, stirring regularly, for a further 10 mins.
- Add tinned tomatoes and water.
- Lower heat – Simmer for 30 mins, stirring from time to time, allowing sauce to reduce. Add a little more water if mushrooms remain too chewy for your preference. See notes on Shiitake below.
- Add double handful of baby spinach or other chopped dark leafy green in final minutes of cook time. Stir through, turn off heat and rest while pasta cooks.
- Cook pasta – don’t overcook, you want it to be “al dente” – about 6-7 minutes for pulse pasta.
- Drain and toss with pasta sauce.
- Adjust seasoning to taste.
- Serving suggestion – serve with vegan aioli, Cashew Parmesan and/or Almond Feta.
Notes
- You can use Swiss brown or Portobello mushrooms in place of dry shiitake if you wish – meaty textured mushrooms work well in this hearty, full bodied pasta.
- Shiitake should be rehydrated in room temperature water for 6 hrs (up to 24h) before cooking – it will reduce cook time also – you can get away with 20 mins in hot water but they won’t be as tender in a shorter cook time.
- Swap pulse pasta for regular.
- Swap Bragg Seasoning for Tamari.
- Swap Bragg Herb Sprinkle for Italian Mixed Herbs.
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LunchDinnerGluten Free