Skip to main content

Super Vegetable Pasta

Super Vegetable Pasta

Pasta is not all bad. Look for gluten free, whole grain, GMO free brands. In addition, lessen the amount of pasta that you eat by upping the amount of vegetables that you add to the dish. That is what we did here, and this pasta could not have been more delicious. This is also a vegan recipe without that sneaky parmesan that I added in the picture.

1 head broccoli cleaned, cut into bite sized pieces, and blanched
1 bag frozen green peas, cooked
1 package penne pasta, cooked and drained
1 medium sweet onion, diced
3 cloves garlic, minced
2 tbsp. olive oil
10 mini sweet peppers, ends removed and diced
2 cans diced tomatoes
2 cans tomato puree
1 c. red wine
1 tbsp. agave nectar
1 tsp. balsamic vinegar
1 tsp. oregano
1 tsp. basil
1 tsp. coriander
½ tsp. cayenne pepper
1 tsp. black pepper
salt to taste

In a large sauté pan, over medium heat, cook the onion, garlic, and peppers in the olive oil for five minutes, stirring constantly. Add the rest of the ingredients except the salt and continue cooking until the mixture comes to a boil. Reduce the heat to low and continue cooking for ten more minutes, stirring often. Add the pasta and the veggies to the saucepan and continue to cook until they are all well coated in the sauce. Salt to taste and Enjoy! 


Popular posts from this blog

20 Things…you learn after moving to Florida.

20 Things…you learn after moving to Florida.
1.There is a big difference between a roach and a palmetto bug. Real roaches are the guys from New York. They infest, they are spooky smart, they are dirty and nasty, and you have to work really hard to get rid of them. Palmetto bugs however, are big and creepy and dumb. You usually see them outside at night and they will fly right at your face. They don’t infest because they are native and they can’t survive in our AC temps. 2.Every public indoor place will always be frigid. Most of your friend’s houses will be as well. I take a sweater with me almost everywhere that I go, and if I forget to I regret it. 3.Outside of weather emergencies, weathermen are superfluous. In the rainy season, which is most of the time, there is an eighty percent chance of rain, every single day. The weather man has no idea what time it will rain, how hard, or for how long, and there is no way for him to predict it. You just have to go out there with your fingers cr…

The Power Of Willful Ignorance

I watched a woman say these words in a speech a few moments ago and nothing could be more true...willful ignorance is insanely powerful. Willful ignorance is the reason that good German people allowed their neighbors to be dragged off by the Nazis in the middle of the night. It is the reason that American people choose to believe our homeless are lazy and irresponsible instead of facing the reality that their situations have arisen because of widespread mental illness and cooperate greed. It is the reason that you will pick up a steak on your way home from work tonight, not bothering to find out where it came from, because you just don’t want to know. The truth is too disgusting.
I have gone on about the meat industry quite a bit and my goal here is not to do that. I love to eat meat, I will state that again, but the example that comes from our consumption of factory meat is so powerful when it comes to explaining willful ignorance that I want to use it. Out of ALL of the many, many,…

Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!