This vegetable pasta should be come one of your easy healthy meals. A medley of fresh vegetables with pasta in a brown sauce. Healthy and delicious!
It is a great way to get several servings of vegetables to meet the daily vegetable intake as recommend by the Center for Disease Control and Prevention. At least six different colorful vegetables in one tasty dish.
1 cup whole wheat flour
½ cup nutritional yeast
3 ½ tsp. vegetable soup starter or vegetable bouillon (2 cubes)
4 ½ cups of water (if broth is not used)
1 tbsp. tamari sauce (optional)
*Note: vegetable broth can be used to replace the 3rd & 4th ingredients.
In a saucepan, add water & soup starter or broth. Let heat to a boil.
In separate bowl, add flour and nutritional yeast, and mix well. Add ½ cup water, making a milky-type thickener.
Using a whisk, gradually pour and whisk the thickener into the boiling broth. Simmer for 5 minutes, stirring occasionally.
2 cups brown sauce (see recipe)
1/2 lb. cooked ziti or bow-tie pasta
1 cup kale, chopped
¼ cup scallions, chopped
1 cup carrots, ½" slices
1 cup broccoli or corn
1 cup asparagus or other vegetable
½ cup mushrooms (optional)
1 tbsp. garlic, crushed
1 tsp. garlic powder
3 tsp. of water
3 tbsp. olive oil
-For Additional protein, add 1to 2 ounces of shredded firm tofu
Cook pasta as directed and pour into a large casserole dish lightly coated with olive oil.
In a large fry pan, heat olive oil and add garlic and scallions. Cook for 1 minute.
Add kale. Cook for 2 minutes. Add carrots and sprinkle with water. Cover for 5 minutes on low/medium heat.
Add remaining vegetables, sprinkle with garlic powder.
Cover for 3 minutes or until broccoli is at desired texture.
Add vegetables into casserole with pasta.
Pour the sauce. Fold gently and serve. Serves 6.