Zesty Onion and Sweet Pepper Pasta

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Zesty Onion and Sweet Pepper Pasta

  • Servings: 6-8
  • Difficulty: easy
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This dish is so versatile. Any veggies can be used and any can be omitted without altering the flavor. This is a must try recipe!


Veggie Mix

  • 3 tbsp. raw coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 small peppers, various colors, diced
  • 1/4 cup zucchini, diced
  • 1/4 cup broccoli, diced
  • 1/4 cup cauliflower, diced
  • 1 cup green cabbage, roughly chopped
  • 1/4 cup snap peas, chopped
  • 1/2 cup mushrooms, chopped
  • 1/4 cup roasted red pepper, drained, diced
  • 1/2 cup crushed walnuts, or seasoned breadcrumbs
  • 1 green onion, sliced
  • 1/2 cup Daiya Jalapeno Harvarti cheese, shred with a microplane

Pasta Sauce

  • 1 large jar Organic Pasta Sauce
  • 1/2 cup vegetable broth
  • 1 tsp maple syrup
  • 1 to 2 tbsp. chili powder
  • 1 tbsp dried parsley
  • 2 pinches of cayenne powder
  • 1/2 to 1 tsp fresh grated nutmeg
  • salt & pepper, to taste

Directions

  1. Heat coconut oil in large skillet.
  2. Add garlic, onion and peppers and saute on medium high heat for about 2 minutes.
  3. Add zucchini, broccoli, cauliflower, cabbage and snap peas and heat three to four minutes more, blending into other veggies.
  4. Add mushrooms and roasted red pepper and toss until well coated and heated through.
  5. Add pasta sauce, vegetable broth, maple syrup, salt, pepper, chili powder, cayenne pepper, dried parsley, and nutmeg. Lower heat and cook 5 to 10 minutes.
  6. Add torn pieces of baby spinach or kale and blend into sauce.
  7. Add cooked macaroni pasta and mix well.
  8. Plate to serve and then sprinkle with crushed walnuts, or seasoned breadcrumbs, if desired, and top with green onions.
  9. Shred the Daiya cheese overtop (or add the cheese to the pot beforehand and let melt slightly then blend into pasta sauce, creating a creamy texture).

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