Veggie Pasta with Sun-Dried Tomatoes & Walnuts

veganricha.com

Miriam Feese

1 tablespoon extra virgin olive oil

½ cup ( 80 g) chopped onion

3 cloves garlic finely chopped

½ ( 161.5 g) large zucchini chopped

4 ounces ( 113.4 g) mushrooms chopped small

½ cup ( 74.5 g) chopped bell pepper

1 cup ( 149 g) chopped tomato

1 cup ( 36 g) chopped chard or spinach

1 to 2 teaspoons Italian seasonings

2 teaspoons balsamic vinegar

¾ teaspoon salt use less of using salted broth

¼ teaspoon red pepper flakes

¼ teaspoon black pepper

¼ cup ( 65.5 g) tomato paste

2 tablespoons chopped sun-dried tomato

¼ cup ( 29.25 g) chopped walnuts

4 ounces ( 115 g) pasta such as penne or rigatoni

2 cups ( 475 ml) water or low sodium broth

1 cup ( 24 g) chopped basil, divided

red pepper flakes and vegan parmesan for garnish

Directions at veganricha.com

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