Thursday, April 1, 2010

Recipes: Whole Wheat Veggie Pasta

-Start heating a large pot of water with a splash of extra virgin olive oil and salt on a burner. While that heats up prepare the sauce... Keeping an eye on your water... when it boils add a package or two (depending on how many you're feeding) of Whole Wheat Pasta or Pasta of choice.

-1 large onion, saute in pan with drizzle of extra virgin olive oil
-add 4 washed, chopped tomatoes, stirring after adding
-add 6-10 cloves of garlic, we love our garlic. If you add before the tomato it can stick to the bottom and burn
-add washed and chopped bell peppers, mushrooms, broccoli, squash, and/or eggplant,  depending on your preference.
-simmered and stirred together with Salt and fresh ground Pepper to taste.

-usually at this point I add the pasta to my water... and set timer according to the package.

-add a chuck of Soy Rizo to sauce, for added taste *optional, or other vegan protein source.
-add 1 jar, or 2 cans of tomato sauce of choice (we buy the cheap organic, plain ones from costco, with the onions and veggies any sauce- that's low sugar, vegan & organic, will taste a lot fuller, more flavorful).

-Lastly add Parsley, Basil, and/or Oregano to preferred taste... fresh herbs are best, but dried work too.
-You can also add some Nutritional Yeast to thicken your sauce and give a cheesier, creamier taste.

Keep sauce simmering on LOW, cover and stir occasionally until pasta is done. Strain, rinse, and eat.
Remember to eat your raw veggies too, salads are good with everything.