Vegan Cacciatore Pasta Reipe

Ready in 20 minutes, this meaty plant-based mushroom pasta is an easy dinner for vegans and vegetarians alike. And its only $4.45 per serve.

The ingredient of Vegan Cacciatore Pasta Reipe

• 375g packet high protein low carb pasta spirals or pasta of your choice
• 1 tbsp olive oil
• 500g small portobello mushrooms thickly sliced
• 1 red capsicum deseeded coarsely chopped
• 1 2 bunch fresh continental parsley stems finely chopped leaves coarsely chopped
• 500g bottle vegan tomato pasta sauce
• 80ml 1 3 cup massel vegetable liquid stock
• 400g can brown lentils rinsed drained
• 45g 1 4 cup pitted kalamata olives

The Instruction of vegan cacciatore pasta reipe

• cook the spiral pasta in a large saucepan of boiling water following packet directions or until al dente drain
• meanwhile heat half the oil in a large deep frying pan over medium high heat add the mushroom and cook stirring often for about 3 minutes or until mushroom begins to soften push the mushroom to the side of the pan and pour the remaining oil into the centre add the capsicum and parsley stems cook for 2 minutes then mix together with the mushroom stir in the tomato pasta sauce stock lentils and olives bring to a simmer
• divide the pasta among serving bowls add the parsley leaves to the mushroom mixture and stir until combined top the pasta with the mushroom cacciatore and serve

Nutritions of Vegan Cacciatore Pasta Reipe

fatContent: 554 241 calories
saturatedFatContent: n a
carbohydrateContent: 16 grams saturated fat
sugarContent: 67 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 33 9 grams protein
sodiumContent: n a

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