Vegan Sun Dried Tomato Zucchini and Mushroom Pasta
This is a quick vegan weeknight dinner recipe. This healthy recipe is hearty you won’t even realize it’s vegan.
Author:The Hungry Waitress
Cook Time:20 mins
Total Time:20 mins
1 Tablespoon olive oil
3 cups mushrooms, sliced
4 zucchinis, spiralized and placed on a paper towel to drain
2 cups linguine noodles (half a box), prepared according to package
4 Tablespoons sun-dried tomato pesto
1/4 teaspoon salt
1/8 teaspoon pepper
First cook your pasta according to the package.
Heat up 1 Tablespoon of olive oil in a large skillet over medium high. Place the slice mushroom in the hot skillet and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Saute for about 2-3 minutes or until the mushrooms are softened.
Add the zucchini noodles to the hot skillet and cook for 1 minute.
Pour the pasta and sun-dried tomato pesto into the hot skillet and stir until thoroughly combined for about 1 minute with the heat on.
Turn off the heat and serve with whatever garnish you like!
Feel free to add more pesto if the pasta seems dry!
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