Easiest, quickest go-to for a busy night supper
Place pasta, tomatoes, onion, mushrooms and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost most of the liquid has evaporated Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with vegan Parmesan cheese.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 131 | ||
Calories from Fat: 14 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 210.5mg | 7 % | |
Potassium 105.6mg | 3 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 23.8g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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