Sunday, July 15, 2012

Paul's Pasta with Veggies

Pure Vegan deliciousness. The nutrition facts were designed at Calorie Count with wine instead of olive oil. If you use olive oil, remember to add the calories.

Pasta with Veggies
Serves 6


1 small onion, diced
2 cloves garlic, minced
¼ cup wine (or 1 T olive oil)
2 cups cremini or Portobello mushrooms, sliced
2 cups Brussels sprouts (frozen or fresh, cut in half outer leaves removed)
2 cups broccoli florets (frozen or fresh)
28 ounces Roma tomatoes, crushed
1 t dried basil or thyme
salt and pepper to taste
1 pound whole wheat spaghetti, thin


tomato paste for a thicker sauce
vary the proportions of the veggies to suit your taste.


Saute small onion and 2 cloves of garlic in wine or 1 tablespoon of olive oil for 3 minutes over medium heat.

Add wine or water if pan gets dry.
Add 1 or 2 cups of sliced cremini or Portobello mushrooms.

Saute for another 3 minutes.

Add 1 or 2 cups of brussel sprouts.

Add 1 or 2 cups broccoli florets.

Cover the pot and steam veggies until soft. Add water or wine if pot is dry.

Add 28 ounce can of roma tomotoes.

Add basil or thyme, black pepper, and salt to taste.

Add some tomato paste if the sauce is too thin.

Simmer for 15 minutes or more.

Serve over whole wheat spaghettini pasta. 


1 comment:

  1. We love fresh Brussels sprouts! Will prepare the pasta on the grill burner early in the day to keep the steamy heat outside. Looking forward to trying this recipe...