I love pasta, in fact I'm a total carb whore...but I've been trying to keep away
from the go-to red pasta sauce and noodles so I threw together this
veggie pasta with what I had lying around my kitchen. Use brown rice
pasta for a gluten-free meal!
What you will need:
1 pkg pasta (I'm partial to whole wheat)
1/2 yellow onion
3 cloves garlic
2 portobella mushroom caps
2 cups broccoli (mine was frozen, so I steamed it)
1 cup cooked beans (your choice, I used TJs white beans)
1/4 cup sun dried tomatoes
2 TBS olive oil
1/2 cup vegan past sauce (optional, for extra flavor)
Italian spices (either fresh or dried)
1. Bring water to boil in large stock pot, cook pasta
according to package directions. While waiting for water to boil, chop
veggies into chunks. Mince garlic.
2. Heat olive oil in a sautee pan. Add onions and cook until soft and
transparent. Add fresh garlic and mushrooms and continue to cook. Add
more oil if pan gets too dry.
3. Once pasta is cooked al dente, drain water and return to stock pot.
Add broccoli, beans, sun dried tomatoes, pasta sauce, and cooked
veggies. Stir to combine all ingredients. Cover and cook for about 10
minutes, stirring occasionally.
4. Add spices (I used dried basil, pepper, and rosemary), give another stir, pile into a bowl and enjoy!!
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