Ingredients

The following ingredients have 4 Servings
  • 12 ounces* uncooked pasta (I used gluten free)
  • 1 medium zucchini
  • 10 ounces grape or cherry tomatoes, halved
  • 5 ounces mushrooms
  • 1 medium red onion
  • 4 large cloves garlic
  • 2 tbsp olive oil
  • 1 cup tomato sauce
  • 3 1/2-4 cups low sodium vegetable broth
  • 1/2 cup cashew cream (click for recipe)
  • 2 tbsp tomato paste
  • 1 tsp salt (decrease if using regular sodium broth)
  • 1 tsp dried basil
  • 1/2 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1 tbsp all purpose flour (I used gluten free)

Instruction

  • Mince the garlic and finely dice the onion and add to a large pot or dutch oven with the olive oil.
  • Saute until translucent, about 5 minutes.
  • Add the sliced mushrooms, diced zucchini and saute an additional 5 minutes.
  • Add in all remaining ingredients and stir to combine.
  • Bring to a boil, reduce heat to low and cover with the lid slightly ajar. Let simmer for 10-15 minutes or until the liquid is absorbed and the pasta is cooked through.
  • You don't want the heat too high or too low or the liquid can cook off before the pasta is done cooking. If it's too low, however, the pasta will be done before the liquid is absorbed. A nice low simmer is ideal.
  • If the liquid is absorbed but the pasta isn't done, add in another 1/2-1 cup of WARM vegetable broth. If it's too liquidy and the pasta is cooked, stir in an additional tablespoon of two of flour to absorb the liquid.
  • Serve immediately with fresh basil and enjoy.