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Correo Electrónico
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Ingredientes
- Gluten-Free, Vegan One-Pan Pasta
- 12 oz. brown rice spaghetti
- 6 oz. grape tomatoes, halved or quartered, depending on size
- 6 oz. yellow teardrop tomatoes, halved or quartered, depending on size
- 1/2 red onion, thinly sliced
- 1/2 yellow or white onion, thinly sliced
- 8 cloves garlic, minced
- 1/2 t. red pepper flakes
- 6 large fresh basil leaves, chopped
- 4 T. olive oil
- 1/4 t. ground black pepper
- 1/2 t. sea salt (I used Hawaiian red clay sea salt, but use your favorite)
- 4 1/2 c. water or vegetable stock
- Mozzarella vegan shreds (I used Daiya Deliciously Dairy-Free) to top pasta (optional)
- Shredded fresh basil leaves for garnish (optional)
View Full Recipe at Sexy Vegan Mama
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1300g | |
| Calories 257 | |
| Calories from Fat 162 | 63% |
| Total Fat 18.3g | 23% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1223mg | 51% |
| Potassium 338mg | 10% |
| Total Carbs 22.5g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 9.35g | 6% |
| Protein 3.13g | 5% |
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