This Oil-Free Gemelli with Tomato Sauce and Mushrooms is an easy vegan weeknight dinner! It's super flavorful and cooked in just one pan.
A version of this dish was my favorite meal as a kid. This is funny because I used to HATE mushrooms and I don't really love tomato sauce either.
Why did I love this dish? Honestly I think it's because the flavor is so great - when you cook down mushrooms you get a great umami flavor. The original dish also had some pancetta, which of course adds a very salty, savory flavor. In this vegan version of the recipe I used coconut bacon to create that pancetta-like flavor.
I'm super thrilled to have this childhood favorite back in my life! Special thanks to my mom who helped me adapt this recipe from the original version.
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Why I (still) love this Gemelli with Tomato Sauce and Mushrooms
- Dietary needs - this pasta dish is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
- Easy weeknight dinner - this dish only takes about 40 minutes to make! Perfect for a weeknight dinner
- Full of flavor - even though I made a few changes from the recipe that I had as a kid, the recipe still has TONS of flavor
Ingredient Notes
- Vegetable Broth: use a vegetable broth with no added sugar.
- Mushrooms: I used a mix of button and baby portobellos - you can use whatever kind you like/have around.
- Garlic
- Fresh Rosemary: fresh is best, but dried would work too.
- Tomatoes: canned tomatoes make this recipe so quick and easy. Make sure to get one can of diced and one can of crushed.
- Salt & Pepper
- Minced Parsley
- Gemelli Pasta: For a high-protein, gluten-free version I used Banza chickpea pasta. You can use any gemelli style pasta you like, or even something like penne.
- Coconut Bacon: see below
Coconut Bacon
- Flaked Coconut: Flaked coconut makes a great "chopped bacon" size. Shredded coconut is often too small.
- Liquid Aminos: you can sub tamari or soy sauce.
- Maple Syrup: for a refined sugar free version you can use date syrup.
- Liquid Smoke
How to make Gemelli with Tomato Sauce and Mushrooms
Step 1. Add the mushrooms and a splash of vegetable broth to a 12-inch skillet. Cook on high heat to brown the mushrooms, about 5 minutes. Allow the liquid that the mushrooms release to evaporate. Remove from the pan and set aside.
Step 2. Turn down the heat to medium-low and use a splash of vegetable broth to cook the garlic and rosemary. Heat for 1-2 minutes until the garlic is fragrant.
Step 3. Add the tomatoes. Bring to a simmer and cook for 10-15 minutes, until the sauce is thick. Season with salt and pepper to taste.
Step 4. Add the mushrooms and the parsley to the tomatoes. Stir well.
Step 5. Cook the pasta according to the package directions. Drain and reserve ½ cup of the cooking liquid.
Step 6. Transfer the pasta to the pan with the mushrooms and tomato sauce. Add the coconut bacon and toss to combine. Add the pasta water if the sauce is too thick. Serve and enjoy!
Coconut Bacon
Step 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2. Mix all the ingredients in a small bowl.
Step 3. Bake until the coconut is browned and crispy, 5-7 minutes. Watch for burning. Let cool completely.
Recipe Prayer
Thank you God for this food. Let us enjoy this meal. Amen.
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📖 Recipe
Gemelli with Tomato Sauce and Mushrooms (Oil-Free)
Ingredients
- 2-4 Tablespoons Vegetable Broth
- 1 Pound Mushrooms sliced (I used a mix of button and baby portobellos)
- 4 Cloves Garlic minced
- ½ Teaspoon Minced Fresh Rosemary
- 1 14.5 Ounce Can Petite Diced Tomatoes
- 1 15 Ounce Can Crushed Tomatoes
- Salt & Pepper
- 2 Tablespoons Minced Parsley
- 1 Pound Gemelli Pasta I used Banza chickpea pasta
- ½ Cup Coconut Bacon ingredients below
Coconut Bacon
- ½ Cup Flaked Coconut
- 1 Tablespoon Liquid Aminos
- ½ Tablespoon Maple Syrup
- ½ Teaspoon Liquid Smoke
Instructions
- Make the coconut bacon, if using.
- Add the mushrooms and a splash of vegetable broth to a 12-inch skillet. Cook on high heat to brown the mushrooms, about 5 minutes. Allow the liquid that the mushrooms release to evaporate. Remove from the pan and set aside.
- Turn down the heat to medium-low and use a splash of vegetable broth to cook the garlic and rosemary. Heat for 1-2 minutes until the garlic is fragrant.
- Add the tomatoes. Bring to a simmer and cook for 10-15 minutes, until the sauce is thick. Season with salt and pepper to taste.
- Add the mushrooms and the parsley to the tomatoes. Stir well.
- Cook the pasta according to the package directions. Drain and reserve ½ cup of the cooking liquid.
- Transfer the pasta to the pan with the mushrooms and tomato sauce. Add the coconut bacon and toss to combine. Add the pasta water if the sauce is too thick. Serve and enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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