Gemelli with Tomato Sauce and Mushrooms (Oil-Free)
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.
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 facts calculated using chickpea pasta.
Nutrition
Calories: 278kcal | Carbohydrates: 45g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 218mg | Potassium: 551mg | Fiber: 12g | Sugar: 12g | Vitamin A: 325IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 7mg