Vegan Veggie Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 cup water, or as needed1 large, sweet onion, diced1 1/4 lbs eggplant, chopped into 1/2" pieces1/4 lb cremini mushrooms, sliced2 yellow summer squashes, diced1 red bell pepper, chopped1 jalapeno pepper, seeded and diced4 cloves garlic, minced1 28-ounce can diced tomatoes 1 tbsp tomato paste1 tsp salt (or to taste)1/4 tsp fresh black pepper1 tbsp dried oregano1 tbs. dried basil4 medium zucchini
Heat a large non-stick saucepan, and add the onion and a splash of water.
Cook, stirring occasionally, until the onion begins to brown.
Add the eggplant and mushrooms and cook about 8 minutes, until soft and browning.
Stir in the squash, peppers, and garlic, and continue to cook and stir for 3 - 4 more minutes, adding water as necessary.
Add the remaining ingredients, except for zucchini.
Reduce heat to low, cover and cook 10 minutes.
Meanwhile, make ribbons out of the zucchini using a julienne peeler, mandoline slicer or a sharp knife.
Place equal mounds of zucchini ribbons in erving bowls, top with hot sauce.
Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Cook, stirring occasionally, until the onion begins to brown.
Add the eggplant and mushrooms and cook about 8 minutes, until soft and browning.
Stir in the squash, peppers, and garlic, and continue to cook and stir for 3 - 4 more minutes, adding water as necessary.
Add the remaining ingredients, except for zucchini.
Reduce heat to low, cover and cook 10 minutes.
Meanwhile, make ribbons out of the zucchini using a julienne peeler, mandoline slicer or a sharp knife.
Place equal mounds of zucchini ribbons in erving bowls, top with hot sauce.
Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 164.2
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 434.6 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 10.4 g
- Protein: 8.7 g
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