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Summer Pasta Medley

Pasta, summer veggies and a raw vegan Italian tomato sauce makes for a hearty full flavor entreƩ.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Author: Amanda Nicole Smith

Ingredients

  • 16 oz pasta
  • Simmered Veggies
  • 1 cup zucchini
  • 1 cup eggplant
  • 1 ear of corn
  • 1/2 cup green beens
  • 1/2 cup bell pepper
  • 1 tiny red onion
  • 1/4 cup mushrooms
  • 1/8 cup red onion
  • 1/2 tsp spices; fennel mustard seed, fenugreek, peppercorn
  • 1/2 tsp dried herbs; sage rosemary
  • pinch of salt

Sauce

  • 1.5 cups tomatoes; roma
  • 1/2 cup sun-dried tomatoes; soaked
  • 1/8 cup onion
  • 2 garlic cloves
  • 1/8 cup fresh basil
  • 1/2 tsp jalapeƱo
  • 1/2 tsp rosemary
  • 1/2 tsp sage
  • 1/4 tsp sea salt
  • 1/4 peppercorn

Instructions

Pasta

  • Cook pasta according to package.

Simmered Veggies

  • Peel the eggplant skin and cut veggies into bite-sized pieces.
  • Use the sun-dried tomato soak water to simmer veggies in.
  • Add in the spices.
  • Simmer veggies on medium low for 10 minutes, or until soft.

Sauce

  • Soak sun-dried tomatoes until soft, about 20-30 minutes.
  • Add all of the sauce ingredients to a blender and blend until smooth.

Assembly

  • Add 1 cup of pasta, 1 cup of simmered veggies, and a little over a 1/2 cup of tomato sauce.
  • Optional- drizzle on a bit of olive oil, or sprinkle a few fresh herbs to taste.