Updated: Sep 20, 2020
Sometimes I love fresh and bright sauces over traditional tomato sauce, like this vegetable-broth-based garlic, tomato, and mushroom concoction. Adding a leafy green, such as organic spinach or kale, completes the dish with colors and nutrients! I love this as a light dish for a warm summer evening or a warming dish for the crisp fall nights. Let me know what you think in the comments below!
8 ounces chickpea pasta, cooked and rinsed
Mushrooms and Tomatoes
1/4 cup vegetable broth
2 cups chopped mushrooms (portobello, cremini or white)
2 cups organic cherry tomatoes, cut in half
1/4 tsp salt
1/4 tsp pepper
3 cups vegetable broth
3 large garlic cloves, minced
1/2 cup diced shallots
1/4 cup diced pitted green olives
2 cups chopped organic spinach
2 Tbsps nutritional yeast
1/4 cup chopped basil
Prepare the mushrooms and tomatoes: Add the mushrooms and tomatoes to a medium-size bowl. Add ¼ cup of vegetable broth and stir well.
Place the mushrooms and tomatoes on a parchment-lined baking sheet. Sprinkle with salt and pepper, if using.
Bake at 400 degrees F for 20 minutes.
Prepare your sauce: In a large stovetop pan, heat the 3 cups of vegetable broth on low-medium heat, bringing it to a simmer. Simmer for 15 minutes until reduced to about half.
Once the broth is reduced, add the garlic, shallots, and olives. Cook on medium heat for 5 minutes.
Stir in the roasted mushrooms and tomatoes, cooked chickpea pasta, and spinach until the spinach is wilted.
Divide between two plates and add fresh basil and nutritional yeast, if desired.
Instead of shallots, use yellow or white onion.
Instead of green olives, use kalamata.
In place of spinach, use your favorite leafy greens like organic kale or arugula.
Use cooked spaghetti squash or your favorite type of pasta in place of chickpea
Add more nutrition and flavor
If you love spice, add crushed red pepper flakes or minced jalapeno.
Add chopped broccoli or cauliflower when you add the garlic, onion, and tomatoes.
For more plant-based protein, consider adding edamame or chickpeas to Step 10 along with the mushrooms and tomatoes or topping the dish with grilled organic tofu at the very end.