Ingredients

The following ingredients have 4 Servings
  • 2/3 cup red onion, fine dice
  • 1 cup bell peppers, fine dice (we used ½ red and ½ green)
  • 1 Tablespoon finely minced garlic
  • 1/3 cup sliced olives * (Optional)
  • 1 – 4 oz. can sliced mushrooms, drained
  • 12 to 16 oz. pasta of choice *
  • 2 cups pizza sauce of choice (or 1 recipe Easy Healthy Pizza Sauce)
  • 1 Tablespoon Vegan Parmesan Cheese (or nutritional yeast)  (optional)
  • WFPB vegan mozzarella/cheese (we did not use)
  • WFPB vegan sausage crumbles (we did not use)
  • WFPB vegan pepperoni (we did not use)
  • Vegan Parmesan Cheese
  • Sliced Olives
  • Chopped fresh parsley

Instruction

  • Make the Vegan Parmesan Cheese (optional).
  • Make the Easy Healthy Pizza Sauce (if using store bought, skip this step.)
  • In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced red onions and bell peppers; sauté over medium heat until they soften, approximately 9 to 10 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.  Then add the garlic and sauté for 30 seconds.
  • In the meantime, cook the pasta according to package directions. Note: Keep some of the pasta water. If needed, add a Tablespoon of pasta water at a time to thin out the sauce in Step 5.
  • Add the pizza sauce, 1 Tablespoon of Vegan Parmesan Cheese (or nutritional yeast), sliced mushrooms, and sliced olives to the sautéed onions, bell peppers, and garlic stir to combine. Cook for 5 minutes. Then add the cooked pasta, stir to combine. Cook for one minute, then serve with additional toppings.