Thursday, February 6, 2014

Vege Pasta

1 lb whole wheat pasta ( cooked and drained)
6 cups vegetable stock
2 garlic cloves
1 -2 tablespoon olive oil
1/2 cup carrot, sliced
1 cup cauliflower
1 cup broccoli
1 cup kale, chopped
2 tablespoons basil, minced
2 tablespoons olive oil
salt and pepper
1/2 cup pine nuts
While pasta is cooking in vegetable stock, place 1 tablespoon olive oil in a large skillet with garlic and vegetables. Stir gently and cover to steam for 10-15 minutes or until vegetables are to desired tenderness. You may need to add some of the vegetable stock from the pasta pot periodically to prevent the veggies from scorching.
Drain pasta when done and place in a large bowl. Add steamed veggies, pine nuts, basil, olive oil, salt and pepper. Toss gently to mix. Serve with grated (vegan) parmesan cheese if desired.

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