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vegan pasta with spicy veggie sauce

Spicy Veggie Pasta Sauce.

Kelly Roenicke
Fresh vegetables, tomatoes, and spices combine to make this spicy veggie pasta sauce, which is perfect when served over gluten free pasta.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Entree
Cuisine Dairy Free, gluten free, Italian, vegan.
Servings 6
Calories 160 kcal

Ingredients
 
 

  • 2 Tablespoons olive oil
  • 1 sweet onion chopped
  • 6 cloves garlic minced
  • 4 small zucchini chopped
  • 12 ounces white button mushrooms sliced
  • 30 ounces diced tomatoes with garlic and oregano
  • cup white wine I used Moscato, because that's what we had, and I think the little bit of sweetness was nice
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons Italian seasoning
  • teaspoon red pepper flakes
  • Gluten free pasta prepared according to package directions

Instructions
 

  • In a large skillet, cook the onion and garlic in the olive oil over medium heat until softened, about 8-10 minutes.
  • Add the chopped zucchini, sliced mushrooms, and wine and cook until tender, about 7 minutes.
  • Add the tomatoes and spices, and raise the heat to high. Once the sauce is bubbling, reduce heat to low and cook for about 5-7 minutes.
  • Serve over the pasta of your choice. I used Jovial Gluten Free Penne pasta.

Notes

Nutrition facts are for the sauce only.
Store leftovers in the refrigerator. They should stay fresh for about 4 days.
Use whatever shape of pasta you like - spaghetti, penne, farfalle, macaroni, etc.
You can add more vegetables to this if you like. Try red or green peppers, different mushrooms, or yellow squash.

Nutrition

Calories: 160kcalCarbohydrates: 19gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 621mgPotassium: 888mgFiber: 4gSugar: 7gVitamin A: 1253IUVitamin C: 52mgCalcium: 102mgIron: 3mg
Keyword easy, simple
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