One Pot Tuscan Pasta from Plant-Based Delicious with Ashley Madden

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Ashley is a full-time food lover, trained and passionate plant-based chef, pharmacist, certified holistic nutrition consultant, food photographer, and author of The Plant-Based Cookbook: Vegan, Gluten-free, and Oil-Free Recipes for Lifelong Health. A diagnosis of multiple sclerosis triggered an overhaul of Ashley's personal and professional life and ultimately, she traded prescriptions for plants! She shares her flavorful and inventive plant-based, gluten-free and oil-free culinary creations on her recipe blog riseshinecook.ca/. Originally from Canada, Ashley has moved around the world from New York to the Netherlands and currently resides in Taipei with her husband and beloved collection of cookbooks.
Ashley reinvents breakfast, lunch and dinner staples by celebrating fresh and vibrant flavors with international inspiration while banishing inflammation-causing ingredients. Feel the warmth of gathering around the dinner table with plant based recipes like Spaghetti and Beet Balls, Sloppy, Sloppy Joes, Sundried Tomato Stuffed Cabbage Rolls and Double Chocolate Chip Cookies!
Plant-Based Delicious is packed with versatile multicultural recipes, with everything from One Pot Tuscan Pasta to Nordic Bircher Bowls, Pad Thai Inspired Noodles to creamy Moussaka and Personal Moroccan Pot Pies.
All recipes are also gluten-free and oil-free to accommodate many dietary preferences. This collection of modern recipes flips the script, redefines and undoubtedly upgrades comfort food.
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One Pot Tuscan Pasta
Makes 4 servings , Nut-free
1 leek, dark green tips and root removed and discarded, halved lengthwise and thinly sliced
4 cloves garlic, minced
10 oz (280 g) portobello mushrooms, thinly sliced (4 portobellos)
1 tbsp (6 g) Italian seasoning
¼ tsp red pepper flakes (optional)
1 (15-oz [425-g]) can diced tomatoes
1 (15-oz [425-g]) can tomato sauce or passata
2¾ cups (650 ml) low-sodium vegetable stock
½ tsp sea salt, or to taste
10 oz (280 g) dried brown rice spaghetti or linguine
1½ cups (273 g) cooked or canned borlotti, navy or cannellini beans, drained and rinsed
1 tsp coconut sugar (optional)
1½ cups packed (60 g) baby spinach (optional)
3 tbsp (12 g) nutritional yeast
1 tsp red wine vinegar
Freshly ground black pepper
OPTIONAL GARNISH
Fresh thyme or oregano
In a Dutch oven or soup pot, sauté. the leeks and garlic with a few tablespoons (about 30 ml) of water over medium heat for 5 minutes or until softened. Add water, as needed, to prevent burning.
Add the mushrooms, Italian seasoning and red pepper flakes, and continue to sauté for another 5 minutes, or until the mushrooms have shrunk in size and begin releasing their juices. Now, add the diced tomatoes, tomato sauce, vegetable stock and salt, and bring to a boil.
Crack the pasta in half and add to the pot along with the beans. Lower the heat and simmer, uncovered, stirring often to prevent the noodles from sticking together or to the bottom of the pot and making sure the noodles are always submerged in the sauce for 12 to 15 minutes, or
until the pasta is tender and the sauce has thickened. Toward the end of the cooking time and as the sauce thickens, it might start sputtering and splashing. If so, partially cover the pot to avoid a mess.
Turn off the heat. Stir in the coconut sugar (if using), spinach (if using), nutritional yeast and vinegar. Taste and reseason with pepper and salt, as needed, and divide among bowls. Garnish with fresh thyme or oregano if desired.
Notes
If you don’t have leeks, use one large yellow onion, diced.
If you eat gluten, you can use whole wheat spaghetti.