Monday, July 25, 2016

Gluten-Free, Vegan Veggie Lover Pasta Primavera

This homemade, veggie packed pasta primavera sauce is delicious even on it's own. You can top it on a plate of gluten-free rice or bean pasta like I did, or on quinoa, rice or to fill baked potatoes with. If you make a big pot, you can pack left over individual portions in freezer safe zip-lock bags for quick lunches or dinners in the future. 

Veggie Lover Pasta Primavera 
by Sarah Farsh July 25, 2016
  • 15 oz can 365 Everyday Value Organic Tomato Sauce
  • 1 tbsp coconut oil
  • 1 sweet vidalia onion, chopped
  • 6 cloves garlic, minced
  • 2 tbsp good red wine
  • 1 eggplant, peeled and cubed 
  • 1 organic green zucchini, cubed
  • 1 organic red bell pepper, seeded and cubed
  • 1 organic green bell pepper, seeded and cubed
  • 1 cup portobello mushrooms, chopped
  • 1/2 cup frozen organic green peas
  • 1-2 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 2 tbsp fresh basil
  • 1 tsp fresh thyme 
  • 1-2 tsp agave nectar
  • rice or bean pasta of choice
  • black olives for garnish
In a large pot, saute onions in coconut oil until caramelized. Add garlic, red wine, eggplant, zucchini, peppers, mushrooms and mix well, cooking on medium heat so veggies marinate together. Add tomato sauce when veggies start to get softer. Add spices: salt, pepper, basil, thyme and agave, mix well and cook on low for 15 min with lid on. Meanwhile, boil water and cook pasta following directions on package. Lastly, add green peas to pasta sauce - you don't want them to overcook or become mushy. Give the sauce final stirs and love, top on pasta and enjoy. 

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