Very Veggie Pasta
Yield 4 servings
This simple pasta dish features fiber-rich vegetables and delicious whole-grain (but not cardboard-tasting) pasta. Delicious! (I use my veggie chopper to cut the veggies small. Saves a lot of time.)
- 2 medium onions, diced
- 1 medium carrot, shredded or diced small (I use my veggie chopper to cut the veggies small. Saves a lot of time.)
- 2 tablespoons olive oil
- 4 cups very small cauliflower florets (about 1/2 head)
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 1/2 teaspoons granulated onion
- 1 teaspoon salt
- 3/4 cup water or broth
- 12 ounces pasta (I use Tinkyada sprial pasta or Tinkyada spaghetti)
- 3 1/2 cups crushed tomatoes or tomato sauce
- 1 teaspoon raw sugar
- 2 tablespoons chopped fresh parsley
- 1 cup frozen petit peas
- olives - optional
- In a large soup pan, sauté onion in oil over medium heat until they begin to look translucent, about 8 minutes. If using diced carrots, saute them along with onions. If using shredded carrots, wait to add them in step #2. Meanwhile, start water for pasta.
- Add cauliflower and garlic. If using shredded carrots, add them now. Sauté for 1 to 2 additional minutes.
- Stir in seasonings. (See note.)
- Increase heat to medium-high and add 3/4 cup water or broth, cover, and cook until cauliflower is tender, but not mushy – about 4 to 5 minutes.
- Meanwhile, cook pasta according to package directions.
- Stir in tomatoes or tomato sauce, raw sugar, and fresh parsley. Taste and adjust seasonings as desired. (See note)
- (At this point, sauce can be cooked longer if you prefer your vegetables to be softer.)
- Add peas and cook until heated – about 2 minutes. Serve hot.
Different varieties of crushed tomatoes and tomato sauce come seasoned differently. If using tomato sauce, cut seasonings in half. If using crushed tomatoes, do a taste test at step 6 and adjust seasonings if desired.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2015/02/very-veggie-pasta.html