Pasta alla Boscaiola

Pasta alla Boscaiola is a hearty vegan dish that beautifully combines earthy mushrooms, fragrant herbs, and rich tomato sauce, delivering a comforting Italian experience. Perfect for a cozy dinner, this pasta is both satisfying and packed with flavor.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Mushrooms (cremini or button) - 200 grams, sliced
• Carrot - 1 medium, diced
• Zucchini - 1 small, diced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 100 milliliters
• Fresh parsley - 2 tablespoons, chopped
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)

Steps

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add the sliced mushrooms and diced carrot to the skillet. Sauté for about 5-7 minutes until the mushrooms are browned and the carrot is tender.
4. Stir in the diced zucchini and cook for another 3-4 minutes until slightly softened.
5. Add the canned diced tomatoes, vegetable broth, dried oregano, salt, and black pepper. Stir well and let simmer for 10 minutes, allowing the flavors to meld.
6. Once the sauce has thickened slightly, add the cooked pasta to the skillet and toss to combine. Cook for an additional 2-3 minutes to heat through.
7. Remove from heat and stir in the chopped parsley and nutritional yeast if using. Serve immediately.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains antioxidants from tomatoes and mushrooms, supporting overall health.

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