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

  1. Prepare all ingredients.
  2. Heat olive oil in medium sized saucepan over medium heat.
  3. Once oil is shimmering, add vegetables and cook, stirring often, for 10 mins.
  4. Add mushrooms, tomato paste, Bragg Seasoning, garlic, herbs, olives and wine (if using) and cook, stirring regularly, for a further 10 mins.
  5. Add tinned tomatoes and water.
  6. 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.
  7. 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.
  8. Cook pasta – don’t overcook, you want it to be “al dente” – about 6-7 minutes for pulse pasta.
  9. Drain and toss with pasta sauce.
  10. Adjust seasoning to taste.
  11. 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

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