Summer Pasta Medley
Pasta, summer veggies and a raw vegan Italian tomato sauce makes for a hearty full flavor entreé.
- 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
- 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 jalapeño
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1/4 tsp sea salt
- 1/4 peppercorn
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.
Soak sun-dried tomatoes until soft, about 20-30 minutes.
Add all of the sauce ingredients to a blender and blend until smooth.
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.