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

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free while Grana Padano is a more affordable cheese alternative.

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat content, while ground beef is often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes can enhance flavor, while tomato paste is a budget-friendly option.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds depth without alcohol, while water is the most economical.

Add 8 cups of water to a large pot and bring it to a boil.

Once boiling, add 1 pound of pasta and cook until al dente, about 8-10 minutes.

Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.

In the same pot, heat 2 tablespoons of olive oil over medium heat until shimmering.

Add 1 chopped onion and 4 minced garlic cloves; sauté until soft, about 3-4 minutes.

Stir in 1 diced carrot and 1 diced celery stalk; cook for another 3-4 minutes until tender.

Add 1 pound of Italian sausage (casings removed) to the pot; cook until browned, about 5-7 minutes.

Pour in 1 cup of white wine and let simmer until reduced by half, about 2-3 minutes.

Add 1 can of diced tomatoes (28 ounces) and season with salt, black pepper, and red pepper flakes; simmer for 10 minutes.

Stir in 4 cups of fresh spinach and 1/4 cup of chopped fresh basil; cook until spinach wilts, about 2 minutes.

Combine the drained pasta with the sauce, adding reserved pasta water as needed to loosen the sauce.

Serve topped with additional fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens