A great dish for the health–conscious and hard-working people on the go!
I checked out some of the pasta recipes that I have and then decided, why not create one that is based on vegetarian diet?
For healthy vegetarian cooking, it is best to minimize oil, so here, oil is used sparingly. Instead of noodles, I used pasta. Oh, by the way, I got that corkscrew pasta for added texture into the dish. Well, this is the first recipe of many vegetarian recipes to come, I hope you will love it! 🙂
- 1 head Fresh Broccoli; cut into bite sized pieces
- 1 Yellow Bell Pepper; medium; sliced
- 1 Red Bell Pepper; medium; sliced
- 4 Shiitake Mushrooms; sliced
- 1 cup Corkscrew Pasta; fusilli variant
- 1 clove Garlic; nibbed
- 1 clove Onions; sliced
- 1 cup Heinz Pasta Sauce
- Salt and Pepper to taste
- Cooking Oil
For pasta sauce, you can use Alfredo or Carbonara. They go extremely well with mushrooms.
Prepare pasta as directed in the package. Soak first for 10 minutes before cooking in boiling water.
Meanwhile, on another saucepan, pour little oil into saucepan. When oil turns hot (low heat, please), stir fry garlic and onions until fragrant. Add in sliced mushrooms. Sprinkle generously with pepper.
Now, add in broccoli and bell peppers. Keep stir frying. Sprinkle with a bit of water if you feel the mixture is dry. Spoon over with the pasta sauce and mix well with cooked pasta over low heat.
Add salt if preferred. Turn off heat. Serve immediately.