Veggie Pasta
6 cloves of garlic minced
1 cup vegetable broth OR 2/3 broth and 1/3 white wine
parsley, Italian seasoning, salt and pepper to taste
1/2 yellow onion chopped
2 small or 1 large zucchini sliced 1/4 inch thick
1 green or red pepper
2 - 4 portabella mushrooms cubed
1 carrot sliced 1/8 inch thick
2 teaspoon flour
1 teaspoon cornstarch
Pasta -- I like rotelle or angel hair, but what ever works for you!
Start pasta cooking. Sautee garlic and herbs in 2 TBSP broth. Stir in veggies--carrots take the longest to cook, so put them in first. Add some more of the broth leaving about 1/2 cup.
When veggies are about done--still shapely not overcooked, whisk flour, cornstarch and remaining broth together--this will form a light glaze/sauce for the veggies. Stir it all together and serve over pasta.
This recipe can work well with almost any veggies--the ones above are my favorite. Its easy to expand the recipe for more people, just add more spices, more glaze, and more veggies!! Even my friends who aren't vegan love this!
SO HOW'D IT GO?
Be the first to add a comment.