¼ purple onion
¼ poblano pepper
2 cloves minced garlic
Approx 3 mushrooms
¼ purple cabbage
½-1 squash (yellow or green)
1 handful of leafy greens (optional)
½ box of whole wheat or edamame pasta
½ jar of marinara sauce (save the rest in the fridge!)
3 tbsp Veggie broth
Spices (OPTIONAL): basil, oregano, cayenne for a kick, and parsley
- Chop onion and pepper into small pieces (approx. ¼ inch squares)
- Chop mushrooms, cabbage and squash into small pieces (approx 1/2in-1in across)
- Get a large pan and bring it to medium heat. Put a pot of water on to boil to cook pasta.
- Once hot, add approx 3 tbsp to the large pan (or enough to nearly cover the pan) Add onions, poblano pepper, and minced garlic. Saute until fragrant (approx 2 min)
- While cooking vegetables, cook pasta according to the box.
- Add mushrooms to the pan with the onions and saute approx 3 minutes. Add any spices you’d like while cooking down vegetables (my favs for pasta are basil, oregano, cayenne for a kick, and parsley) Also, if the pan becomes dry, add a few more tablespoons of veggie broth.
- Add purple cabbage to the pan and saute for another 3 minutes. Add squash (and greens- optional) to pan and saute until you reach the desired tenderness (for me, I like my squash kind of firm. Approx 3-4 minutes) Once veggies have reached desired tenderness, add your marinara sauce to the pan. Taste sauce and add seasoning if you’d like. Remove from heat when sauce is warmed.