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Jambalaya Pasta

By Kristin Fletcher
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Penne Pasta

2 cups

no beef broth (Better than Bouillon No Beef Broth)

1 can

fire-roasted tomatoes, pureed

1 cup

Shiitake Mushrooms, chopped

1

Red, Green, and Yellow bell peppers, chopped

4

green onions, chopped

1/4 cup

fresh parsley, chopped

2 tbsp

margarine (Earth Balance)

1 tbsp

soy Sauce

1 tbsp

creole seasoning

1 tsp

vegan Worcestershire Sauce

1/2 tsp

paprika

1/2 tsp

onion powder

1/2 tsp

garlic powder