Ingredients:
18 oz of spaghetti (I used wheat)
1 head broccoli, chopped
1 red onion, chopped
4 cloves of garlic minced
1 1/2 cup mushrooms roughly chopped
2 chili peppers (I used Anaheim peppers)
2 zucchinis roughly chopped
1/2 cup low sodium vegetable broth
1 can chopped tomatoes
1/2 cup chopped fresh basil
1/2 starchy pasta water
1/3 cup nutitional yeast
Directions:
Bring a large pot of water to a boil. Add pasta and chopped broccoli to water and cook until the pasta is very al-dente. The pasta will continue cooking in the sauce after you drain it. Reserve and set aside 1/2 cup of the starchy pasta water before draining the pasta
While the pasta is cooking, saute the red onion, garlic, mushrooms, chili peppers and zucchini in vegetable broth (adding the broth bit by bit to the vegetables until the vegetable broth is soaked up and the vegetables are sauteed. After 5 minutes of sauteing add the can of chopped tomatoes, saute for 2 minutes. Don't let the spaghetti over cook.
Mix in the broccoli and al-dente pasta with the pasta sauce in the large pot. Add the starch pasta water and nutritional yeast. Stir everything together, cover and leave it to sit for 5 minutes. The pasta will soak up some of the sauce and the starchy pasta water will create a light and creamy sauce.
Toss in fresh basil, add sea salt and black pepper to taste. Can be served with pine nuts.
No comments:
Post a Comment