Wednesday, September 16, 2015

Get-Dinner-on-the-Table Pasta

On weeknights, I feel like it is essential to be able to make a healthy meal in 30 minutes or less. This delicious pasta dish (FULL of fresh veggies) is flavorful and satiating. It's made in the pressure cooker (though could easily also be made in a large pot or skillet on the stove) in minutes.

1 onion, chopped
3 cloves of garlic, minced or pressed
1 small eggplant, peeled and chopped into 1-inch chunks
3 organic zucchini, chopped into 1-inch chunks
2 cups of bell peppers (red, orange, yellow), chopped into 1-inch chunks
1 28-oz can of organic crushed tomatoes (with or without basil added)
1 15-oz. can of organic tomato sauce
1/4 cup red wine
2 t. dried basil
2 t. dried oregano
2 t. dried rosemary, crush finely
1/4-1/2 t. black pepper
3/4 t. salt
1 T coconut sugar
3 cups of fresh baby spinach
1 pound whole grain pasta of choice
Vegan parmesan cheese, optional

Chop all of your veggies and have them ready to go!
Add the onion to your pressure cooker and cook on brown/saute until tender and lightly browned. Add a little water if the onions get too dry.
Add garlic and cook for 1 more minute.
Dump all the rest of the ingredient (EXCEPT for the SPINACH) in the pressure cooker.
Cook for 6 minutes on pressure with NATURAL release.
When the top will open, add in the spinach, stir well, then close the lid and leave everything in there on WARM for another 10 minutes.
During this time, cook your pasta according to package directions.
When finished, serve the sauce over your pasta. Top with vegan parmesan cheese if you desire.

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