I love any dinner that I can pull together quickly in one pan. (See also: one-pot chicken and rice,cheesy one-pan pasta.) For rich bolognese-like flavors without meat or dairy, I combined baby bella and enoki mushrooms (from H Mart!) with artichoke hearts for added texture. Jarred marinara sauce makes it come together even faster—I love Rao’s because they use the best ingredients. You can easily swap out the fusilli corti bucati, aka telephone cord pasta, for whatever short pasta you have on hand, but I love the way these spirals grab onto the sauce.
Ingredients
2 tablespoons olive oil
2 onions, chopped
1 large carrot
2 stalks celery
12 garlic cloves, chopped
2 teaspoons oregano
2 - 8 oz. packages baby bella mushrooms
2 - 12 oz. jars artichoke hearts (about 1 cup)
2 - 3.5 oz. packages enoki mushrooms
1 - 16 oz. jar marinara sauce
3 tablespoons tomato paste
2 1/2 cups vegetable broth
2 cups fusilli corti bucati
1 teaspoon salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
1 teaspoon garlic powder
3 tablespoons nutritional yeast
Directions
Heat the olive oil in a large pan.
Shred the carrot with a large box grater and chop the celery. Add the onion, carrots, and celery to the pan and season with ½ teaspoon salt, ¼ teaspoon pepper, and oregano.
Cook the vegetables until translucent, about 5 minutes. Add the garlic and cook for another minute until aromatic.
Stir in the tomato paste and cook for about a minute until it become a deep red color.
Roughly chop the baby bella mushrooms and artichokes (using only the parts you’re able to cut) and add them to the pan.
Cut the enoki mushrooms into 1” pieces and break them apart with your hands. Add them to the pan.
Add the marinara and vegetable broth to the pan and stir everything to combine. Add the pasta and cover the pan.
Let cook for about 30 minutes, until the pasta absorbs the sauce and is fully cooked. Stir in the salt, garlic powder, and nutritional yeast, and adjust seasonings as necessary.
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