Creamy Tomato & Veggie Pasta brings together wholesome ingredients and bold flavor in one vibrant, veggie-packed dish. It’s rich and satisfying thanks to a creamy tomato sauce, protein from pasta or lentils, and nutrient-dense veggies like Brussels sprouts and mushrooms. A feel-good meal that’s as nourishing as it is delicious.
Share this this
Ingredients
- Whole grain or bean-based pasta – 1 cup cooked (e.g., whole wheat, lentil, chickpea, or edamame pasta)
- Optional - Cooked lentils
- Brussels sprouts – 1 - 2 cups, finely sliced
- Shiitake mushrooms – 1 cup, chopped (or use any mushrooms)
- Cherry tomatoes – ½ cup, halved
- Organic tomato sauce – 1 can (15 oz.)
- Plant milk yogurt – 2 Tbsp (unsweetened, plain)
- Miyoko’s shredded plant-based cheddar
- Garlic – ¼ tsp powdered, or 1 clove minced
- Dried oregano, basil, thyme – ½ tsp each (or fresh herbs if available)
- Red pepper flakes – pinch, to taste
- Sea salt – to taste
Instructions
- Finely slice the Brussels sprouts, chop mushrooms, and halve the cherry tomatoes (or leave whole if preferred).
- Cook your pasta of choice according to package directions. Drain and set aside.
- In a pan, heat a splash of water with garlic. Add Brussels sprouts and mushrooms and sauté for about 5 minutes, until softened. Add tomatoes and cook until soft or “popped.”
- Pour in tomato sauce, then stir in plant milk yogurt to make it creamy. Add sea salt, red pepper flakes, and herbs. Mix well.
- Toss the sauce and veggies with your cooked pasta. Optionally, sprinkle with shredded plant-based cheese.
- Serve warm and enjoy your comforting, protein-packed plant-based pasta.
What's in this meal?
Whole Grains · Beans · Cruciferous Veggies · Other Veggies · Spices
Fiber: 10-13g
|Protein: 15-20g
|Plant variety: 8-10
Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.
Share this this
Why This Recipe Works
-
Protein-Packed: Pasta made from beans or lentils boosts your protein naturally.
-
Rich, Creamy Texture: Plant milk yogurt adds that satisfying creaminess without dairy.
-
Flavorful & Hearty: Tomato, garlic, and Italian herbs create a cozy, crave-worthy meal.
-
Nutrient-Dense: Brussels sprouts bring cruciferous power, while mushrooms and tomatoes add antioxidants.
-
Flexible: Use whatever pasta or veggies you have on hand—this dish is built for easy swaps.
Swap It + Smart Tips
-
No yogurt? Use blended silken tofu or cashew cream.
-
No mushrooms? Use zucchini, bell peppers, or spinach.
-
Need more protein? Stir in cooked lentils, chickpeas, or crumbled tofu.
-
Not into spice? Skip the red pepper flakes or try smoked paprika for warmth without heat.
Pro Tip:
Finely slicing Brussels sprouts helps them cook quickly and blend right into the sauce. It’s a great way to sneak in cruciferous veggies—even for picky eaters! Bonus: The Creamy Tomato & Veggie Pasta sauce is also great over leftover pasta. Keep a batch in the fridge and you’ve got a quick, comforting meal anytime.
Why It Matters
Health Benefits: Supports digestion with fiber-rich ingredients, is high in plant-based protein and antioxidants, and promotes heart health and immune function.
Planet Benefits: No animal products = lower carbon footprint. Beans and greens are low-impact foods, and plant-based cheese and yogurt reduce dairy demand and emissions.
Each plant family contains unique protective compounds. The more variety you eat, the more benefits you unlock.
Share Your Version
Made it? Tag @PigsAreSmart or email us at hello@pigsaresmart.com—we love seeing your small steps!
