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Ingredients
  • 12 oz whole-grain pasta, dry (340 g)
  • 2.5 cups water (590 ml)
  • ½ cup vegetable broth (120 ml)
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 1 small eggplant, chopped
  • 2 cups fresh tomatoes, chopped (350 g)
  • 2 cups fresh spinach (60 g)
  • 1 bell pepper, chopped
  • 2 cups button mushrooms, sliced (150 g)
  • 1 tbsp balsamic or white wine vinegar
  • ½ tbsp salt
  • Few dashes black pepper
  • 2 oz tomato paste (56 g)
  • 1 tbsp Italian herbs
  • 1 tsp paprika
  • 1 tsp red pepper flakes (optional)
  • subheading: Optional toppings:
  • Fresh basil to garnish
  • 2 tbsp nutritional yeast
  • Tofu feta
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