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Kathy's Veggie Pasta Stew

This recipe contains extra virgin olive oil, vegetable broth, fusilli pasta, beans, nutritional yeast and more.
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Servings:??  | Calories:2380 | Total Fat:92g  | Chol:9mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 92g
141 %
Sat Fat 14g
72 %
Total Carb 330g
110 %
Fiber 65g
262 %
Sugars 49g
Cholesterol 9mg
3 %
Sodium 5489mg
229 %
Protein 80g
161 %
33% Others combined
25% Extra virgin olive oil
25% Vegetable broth
15% Fusilli pasta
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 ounces sliced mushrooms (I used shiitake)
1 medium tomato
1 large sweet onion
1/4 cup extra virgin olive oil
1/2 tsp pepper
1 tsp garlic powder or 2 Tbsp chopped fresh garlic
2 bay leaves
4 cups vegetable broth
1 cup water
2 Tbsp Italian Herbs
1 potato, diced
1/3 cup nutritional yeast or 1/4 cup vegan cheese
1 cup dry fusilli pasta
1/3 cup leftover roasted tomato salsa
2 Tbsp apple cider vinegar
1/4 tsp salt (or to taste)
1 can of beans, drained (I used white cannellini beans)
6 ounces leafy greens (spinach, kale, chard, collard..)

Directions : View recipe directions on
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