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Vegan cacciatore pasta reipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and delicious plant-based mushroom pasta - perfect for vegans and vegetarians. Affordable at $4.45 per serving.
Ingredients:
  • 375g packet high-protein low-carb pasta spirals or pasta of your choice
  • 500g small portobello mushrooms, thickly sliced
  • 1 red capsicum, deseeded, coarsely chopped
  • 1/2 bunch fresh continental parsley, stems finely chopped, leaves coarsely chopped
  • 500g bottle vegan tomato pasta sauce
  • 80ml (1/3 cup) Vegetable Liquid Stock
  • 400g can brown lentils, rinsed, drained
  • 45g (1/4 cup) pitted kalamata olives
Instructions:
  • Boil the spiral pasta in a large saucepan of boiling water according to package instructions until al dente. Drain the pasta.
  • Heat half of the oil in a large, deep frying pan over medium-high heat. Sauté the mushrooms until they start to soften, about 3 minutes. Push the mushrooms to the side, add the remaining oil to the center, and toss in capsicum and parsley stems. Cook for 2 more minutes, then combine everything together. Stir in the tomato pasta sauce, stock, lentils, and olives. Simmer until heated through.
  • Serve the pasta in individual bowls, then mix in the parsley leaves with the mushroom mixture. Lastly, spoon the flavorful mushroom cacciatore over the pasta before serving.

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