★ Did you make this recipe? Please give it a star rating below!
Sundried Tomato Mushroom Pasta
Sundried tomato mushroom pasta is so easy to make, ready in just 15 minutes and packed with flavor. This mushroom sundried tomato pasta is perfect for weeknight dinners and is even great the next day! This vegan pasta is dairy free and gluten free and great for meal prep too!
Preheat a large skillet (I prefer stainless steel or cast iron) over medium heat.
Chop the onion, garlic and slice the mushrooms. Be sure to do this before you start cooking to ensure nothing burns.
When the skillet is hot, add the olive oil and onion and cook for 2-3 minutes. Once the onion has started to break down, add the garlic and cook 1-2 more minutes.
When the onions start to soften, push them to the sides of the skillet and add the mushrooms. Cook for 3 minutes without moving anything around in the pan. After 3 minutes, stir the mushrooms with the onion and garlic and cook 3-4 more minutes.
Add the pasta to the boiling water and cook according to the instructions on the box. Note that you only want to cook the pasta to the lowest recommended number on the box (5-7 minutes – cook for 5 minutes).
Chop the kale (be sure to remove the thick stems).
Once the mushrooms have started to reduce in size, add the salt and garlic powder and stir well. Cook 1 minute.
Add the sundried tomatoes, chopped kale, coconut aminos and vegetable broth the mushroom mixture. Stir well and cook 1-2 minutes.
Drain the pasta and add it directly to the pan with the mushroom sundried tomato mixture. Stir well and enjoy.
Notes
Top tips
When measuring out the sundried tomatoes, be sure to add some of the olive oil from the jar of sundried tomatoes for more flavor.
Use a lentil or chickpea-based pasta for more protein and fiber. These pastas are also gluten free. If you have picky eaters, I recommend lentil pasta, it cooks up so closely to regular pasta and has no detectable lentil flavor.
To save prep time, you can buy mushrooms already sliced.
Wipe the dirt off of the mushrooms with a paper towel or clean tea towel, don't run them under water.
Cook the onions for a few minutes before adding the garlic. This helps to ensure that the garlic won't burn and get bitter.
When you are adding the mushrooms, push the onions and garlic to the sides of the skillet, giving the mushrooms as much contact with the skillet as possible for the first few minutes of cooking.
Other additions
White beans (cannellini beans, great northern white beans, butter beans, navy beans, chickpeas) for a creamy texture that also adds fiber and protein to the dish.
Protein: diced italian chicken, shredded chicken, shrimp, balsamic tofu
Crushed red pepper flakes
Parmesan cheese (regular or dairy free)
Fresh herbs: Basil, flat leaf parsley, thyme
Storing leftovers
Fridge: Store leftover sundried tomato mushroom pasta in the fridge for up to 4 days in an airtight container.
Reheating leftovers: Reheat in the microwave (1:30 – 2 minutes) or on the stove, covered, over low heat with 2-3 tablespoons of extra vegetable broth to keep it from drying out.
Freezer: You can store leftovers in the freezer for up to 3 months in a freezer safe bag or container. Be sure to let the pasta defrost before reheating.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
336
Fat
7
g
Carbohydrates
56
g
Fiber
6
g
Sugar
5
g
Protein
14
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
SHARE THIS POST!
If you liked this post, share it with your friends and family!
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!