Easy Vegan Rotini Pasta Recipe
The Delicious, Easy Vegan Rotini Pasta Recipe is mouthwatering and comforting! It is also easy to prepare, perfect for a weeknight dinner with a salad.
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Servings: 6 servings
Calories: 326kcal
Ingredients
- 8 ounces rotini pasta (I used brown rice pasta)
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cloves garlic chopped
- 1 teaspoon Italian seasoning
- 1 cup beefless grounds or tofu crumbles
- 1 teaspoon paprika
- 1 28- ounce jar pasta sauce
- 1 tablespoon Bragg's liquid aminos
- 1 1/2 cups shredded vegan cheese (I used Daiya)
- Pinch of Cayenne pepper (optional)
Instructions
- Bring a large pot of water to boil on medium-high, add pasta and cook according to package directions. Drain using a colander, toss with olive oil and set aside.
- Heat oil in a large skillet on medium-high. Add onions and cook until soft, about 2 minutes, stir in garlic and Italian seasoning cook for 30 seconds. Stir in beefless grounds and cook stirring to coat, add pasta sauce and Bragg's liquid aminos.
- Add pasta and stir to thoroughly coat with sauce. Stir in cheese and season with salt and cayenne pepper if needed.
Nutrition
Calories: 326kcal | Carbohydrates: 45g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 934mg | Potassium: 522mg | Fiber: 5g | Sugar: 6g | Vitamin A: 763IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 3mg