Vegan Pasta Primavera (Low Carb) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I'm a real pasta lover and had the craving again! So I put together this for my lunch. I used the low carb Dreamfield's pasta in this recipe, that way I don't feel like I'm having a carb. overload. I used dried herbs as I didn't have fresh. Instead of Sangria you can use red wine. Ingredients:
1 tablespoon olive oil |
1/2 large onion (chopped) |
2 celery ribs (chopped) |
1/2 cup bell pepper (sliced in sticks..i used green, yellow and red) |
2 garlic cloves (pressed) |
5 mushrooms (i used medium buttons) |
1/2 teaspoon oregano |
1/4 teaspoon basil |
1/4 teaspoon thyme |
4 ounces cooked pasta |
1/2 cup sangria (optional) |
Directions:
1. Heat the olive oil in a non-stick skillet.
2. Add the onion and celery and saute for a few minutes, at least until the onions start to get a bit transparent.
3. Add the garlic, saute for a minute or two, then add the peppers and saute with the mushrooms for another minute or two.
4. Add the herbs and sangria and reduce the sangria to about 1/2. This should take only a few minutes.
5. Turn off the heat and set aside.
6. Cook your pasta. Dreamfields spaghetti takes 8 minutes.
7. When done top the pasta with the cooked veggies and a little romano cheese.
8. Have it with a small glass of sangria or red wine.
9. Bon Appetit!
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