This recipe is gluten free, wheat free, reduced sugar, diabetic friendly, quick, and is inexpensive to make. Additionally, it is healthy and has colorful vegetables with hearty pasta! All cooked in one pot! Could it get any easier and delicious? Try it, you will love it!
Ingredients
250g whole wheat spaghetti
1 pepper (red or yellow), chopped into bite-sized chunks
1 red onion, roughly chopped
2 cloves garlic, minced
½ courgette, diced
Handful mushrooms, cut into chunky slices
2 handfuls kale or spinach
½ head broccoli, cut into bite-sized pieces
150g/1 cup frozen edamame beans
150g/1 cup frozen peas
750ml/3 cups boiling vegan stock
Sauce of your choice: e.g., pesto (Sacla, Zest, some supermarket own-brands), Sacla Vegan Bolognese Sauce, tomato pasta sauce (e.g., supermarket own-brands, Dolmeo etc.), vegan white sauce (e.g., Sacla), black olive tapenade, Waitrose Kalamata Olive & Sundried Tomato Tapenade, Waitrose Tomato & Rocket Sauce
Optional toppings: fresh basil, vegan Parmesan or other cheese of choice, nutritional yeast, peanuts, pine nuts, olives, black pepper, mixed seeds, chili flakes, lemon juice, lemon zest, capers, pre-marinated tofu (e.g., Taifun or Cauldron), vegan bacon pieces, dried mixed herbs
Instructions
1. Add everything to a large saucepan (apart from the frozen edamame, frozen peas, broccoli, kale/spinach, sauce, toppings), bring to the boil and then simmer for 10 minutes.
2. After 10 minutes add the edamame, peas, broccoli, kale/spinach, and simmer for a further 5 minutes.
3. Check that the pasta is cooked properly, remove the pan from the heat and then drain everything into a colander.
4. Dry off the pan and then return everything to the pan. Add the sauce, stir through and heat on a gentle heat for a couple minutes.
5. Add any of the toppings you fancy and enjoy.
Source of Information: Various Google Searches
Until Next Week, Stay Safe and Well!