Ingredients

The following ingredients have 2 Servings
  • 6oz tagliatelle pasta (if you can't find vegan tagliatelle you can use fettuccine or any other flat pasta)
  • 2 tbsp extra virgin olive oil
  • 1-6oz can organic tomato paste
  • 2 cloves garlic, minced
  • 1 tbsp chopped basil
  • 1/8 tsp salt (or to taste) (See Note)
  • 8oz baby bella mushrooms, chopped small
  • 1-2 cups chopped rainbow Swiss chard (to taste)
  • 1/4 cup toasted pine nuts
  • Vegan parmesan cheese or regular ( optional)

Instruction

  • Cook the pasta following the directions on the package, leaving it slightly "al dente" and saving 1 cup of pasta water
  • While the pasta is cooking, heat the olive oil in a large, deep skillet. Add the tomato paste, garlic, basil and salt, and cook over medium heat for 5-6 minutes, stirring constantly
  • Add the chopped mushrooms, mixing well so they're well coated with the tomato paste. Continue cooking for another 2 minutes
  • Slowly, stir in 1 cup of pasta water, reduce the heat to low and simmer for 3-4 minutes. Add the pasta, toss well and cook for another 5 minutes
  • Turn off the heat, add the Swiss chard and mix well (the heat from the pasta will wilt the chard)
  • Top with toasted pine nuts and grated parmesan cheese (if using) right before serving