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Vegan Garlic Mushroom Pasta Recipe
An easy, hearty dish that the whole family can enjoy!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 Servings
Calories 445 kcal
Ingredients
- 125 g mushrooms roughly chopped
- 6 cloves garlic 4 whole and 2 finely chopped
- 100 g sundried tomatoes chopped
- 1 can chopped tomatoes
- 1 small red onion diced
- 1 tbsp oregano
- 1 red pepper halved
- Pinch of chilli flakes optional
- Black pepper to taste
- ½ cup water/ stock
Instructions
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Preheat oven to 225 c and place the halved peppers on a baking tray. Wrap the garlic cloves in some aluminium foil and place on the tray. Place in the centre of the oven for 25 minutes.
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Meanwhile, in a large saucepan add the chopped onion and garlic to a low-medium heat with a splash of water. Cook for 3-5 minutes until onions become translucent and fragrant.
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Add the mushrooms, oregano, black pepper and chilli flakes (if usinand cook for a further 2-3 minutes.
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Then add the vegetable stock and chopped tomatoes, bring to the boil then reduce to a low simmer for approximately 20 minutes.
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When the roasted pepper and garlic are ready, remove from the oven and chop the pepper into large chunks, and add to the saucepan. Peel the garlic cloves and spoon the soft garlic into the saucepan and stir to fully combine. Add the sundried tomatoes and simmer for a further 10 minutes.
Serve and enjoy!
Recipe Notes
Alternatively, store in an airtight container and refrigerate. Use within 3-4 days, or freeze it and use within one month.
I haven’t included pasta cooking in this recipe as they all cook in slightly different times, but don’t forget to set your pasta to boil too!
The calorie information includes a serving of lentil pasta.