Pasta à la Provence

Total time: 35 minutes • Active time: 25 minutes
Serves 4

When creating this Italian oil-free dish, I tried to stay as close as possible to the original classic. I was extremely pleased with my results. Smell, taste, volume, and texture all turned out perfect.

Ingredients:

• 3 Tbsp tamari (or shoyu)
• 1/2 cup [120 ml] hot water
• 2 red onions, finely diced
• 1 green bell pepper, diced
• 3 cups [200 g] white button mushrooms, quartered
• 12 cherry tomatoes, halved
• 8 Kalamata olives, pitted and quartered
• 1 can (14 oz [400 g]) diced tomatoes (undrained)
• 3 Tbsp Herbes de Provence
• 1 Tbsp ground sage
• 1 tsp ground marjoram
• 1 pkg (8 oz [240 g]) whole-wheat fusilli (or any other whole-grain pasta)
• 1/2 cup [120 ml] hot water
• 2 Tbsp fresh lemon juice
• 4 cloves garlic, crushed
• 1 1/2 Tbsp basil leaves, chopped

Method:

1. Put a large non-stick skillet with the tamari and hot water on high heat.
2. Once it starts bubbling, add the onions and bell pepper. Stir-cook for about 5 minutes, until they start to become tender.
3. Then add the mushrooms, cherry tomatoes, and olives. Stir-cook for 2 minutes.
4. Then stir in the canned tomatoes, and reduce the heat to medium.
5. Combine the Herbes de Provence, sage, and marjoram in a small mixing bowl with a fork.
6. Add the herbs to the skillet and mix well. Simmer, stirring occasionally, until the pasta is ready.
7. Put a large pot of lightly salted water on high heat and bring to a boil. Add the pasta and cook according to package directions or until al dente. Drain well.
8. Add 1/2 cup [120 ml] hot water, lemon juice, and garlic to the sauce, and stir to combine.
9. Then add the pasta and stir-cook for 2 minutes, combining all the ingredients thoroughly.
10. Transfer to a serving bowl, and evenly sprinkle the basil over the top.

Submitted by Terry Botel
© Vegan Up 2015