Italian Veggie Pasta Skillet

Italian Veggie Pasta Skillet

from monkeyandmekitchenadventures.com
35 min
4 servings

This oil-free Italian Veggie Pasta Skillet is not only easy and delicious, but brimming with wholesome plant goodness.

Ingredients

  • 1 medium yellow onion, fine dice
  • 1 red bell pepper, fine dice
  • 2 Tablespoons minced garlic
  • 1 Tablespoon tomato paste
  • 1 – [ 14.5 oz. can ] petite diced tomatoes
  • 2 cups low-sodium vegetable broth *
  • 1 cup water
  • ¼ cup nutritional yeast
  • 2 teaspoons distilled white vinegar
  • 1 teaspoon pure maple syrup
  • ¼ teaspoon baking soda
  • 1 – [ 15 oz. can ] kidney beans, drained and rinsed *
  • 2 Tablespoons dried minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon chili powder *
  • 1 teaspoon sea salt (+/- to taste) *
  • 1/8 teaspoon black pepper
  • 6 to 8 oz. uncooked elbow macaroni *

Directions

  1. 1

    Fill a medium stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside until ready to use.

  2. 2

    Place the Spice/Herb Ingredients into a small bowl, whisk to incorporate, set aside.