Fusilli with Creamy Summer Vegetable Sauce

Name: Fusilli with Creamy Summer Vegetable Sauce
Ingredients: 1 small red bell pepper, seeded and chopped; 1 small yellow onion, chopped; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 4 ounces white or cremini mushrooms, chopped; 4 ounces white or cremini mushrooms, chopped; 1 medium-size zucchini, peeled and chopped; 2 garlic cloves, chopped; ½ teaspoon dried marjoram; 1 teaspoon dried basil; 2 tablespoons tomato paste; 4 medium-size tomatoes, chopped; Salt and freshly ground black pepper; 1 cup cooked or canned white beans, rinsed and drained if canned; ½ teaspoon ground fennel seeds (optional); Salt and freshly ground black pepper; ¼ to ½ cup vegetable broth or water (optional); 1 pound uncooked fusilli; 1 cup cooked or canned white beans, rinsed and drained if canned; ¼ to ½ cup vegetable broth or water (optional); 2 tablespoons chopped fresh basil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Pureed fresh vegetables combine to create a velvety sauce that tastes like a rich indulgence. Vary the vegetables according to your preference and their availability. If fusilli is unavailable, use your favorite pasta shape. For gluten-free, use gluten-free pasta.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 small yellow onion

Pasta
Vegan
Summer

Method

Heat the oil or water in a saucepan over medium heat. Add the onion, bell pepper, and garlic, and cook for 5 minutes to soften. Add the zucchini, mushrooms, and tomatoes, and cook until the vegetables are soft, about 10 minutes longer. Stir in the tomato paste, basil, marjoram, fennel seeds (if using), and salt and pepper to taste. Transfer the vegetable mixture to a foo