"This could quite possibly be the best pasta you've ever had!" - Allana Martian
This homemade vegan dish is a perfect addition to your repertoire of family-friendly vegan meals. Packed with plant-powered goodness, it features a medley of fresh vegetables, including mushrooms and bell peppers, simmered in a flavorful vegetable broth. Get ready to savor the vibrant flavors and textures that will make this dish a family favorite. Join us on this culinary journey as we discover the wonders of plant-powered recipes that uplift and inspire.
1 package of whole wheat or brown rice penne pasta
1/2 cup organic vegetable broth
1 sweet onion chopped
1/2 tsp minced garlic
1/4 cup chopped fresh basil leaves
1 1/2 cups chopped fresh mushrooms
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup snow pea pods, sliced in half
3 cups tomatoes chopped
Boil pasta. Cook the onion, garlic, and basil in the broth, stirring occasionally for 3-4 minutes. Add the bell peppers and mushrooms and cook for another 3-4 minutes. Add all remaining vegetables and cook for about 10 minutes, stirring occasionally. Season with pepper, sea salt or Braggs to taste. Serve over the pasta.
Yummy! I made sure to thoroughly chop the veggies (except the snow pea pods) which made my three children unaware of what veggies were actually in the pasta. Best pasta I have ever had.
Add alternative vegetables such as broccolli, asparagus, peas.