INGREDIENTS  

  • 2 tablespoons olive oil
  • 6 cloves garlic minced
  • 1 sweet onion diced
  • 8 ounces mushrooms sliced
  • 1/2 cup kalamata olives chopped
  • 1 cup artichoke hearts
  • 1/2 cup roasted red peppers chopped
  • 1 6 ounce No-Salt-Added Tomato Paste
  • 1 14 ounce can No-Salt-Added Diced Tomatoes with juice
  • 1 16 ounce box gluten free pasta 
  • 8 cups water or low sodium vegetable broth
  • 1 teaspoon oregano
  • 2 tablespoons fresh basil julienned
  • Salt & Pepper to Taste
  • Optional Vegan cheese to top

INSTRUCTIONS 

  • In a large pot, heat the olive oil over low heat.  Add the garlic and onions and sauté on low heat for 5-6 minutes until vegetables begin to soften.
  • Add the rest of the ingredients to the pot and stir well to combine.  Bring to a boil, then reduce to a simmer.  Cook over low heat for about 20 minutes, stirring frequently.
  • Serve topped with vegan cheese if desired. Enjoy!
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