Veggie-Packed Pasta

It has been raining non-stop in the DMV area. Add to that the usual stress that life brings and all I’m craving is comfort food. And what better comfort food is there than pasta? German foods consist largely of bread, pasta, cheese, and meat – not exactly the healthiest food combinations but delicious nonetheless! A friend of mine generously shared his vegan pasta recipe, that I adapted with some minor changes so that it was gluten-free and incorporated some of my favorite products.

 

My family gobbled this up, and even better, it created very little mess! It’s a one-pot recipe that will save you hours of cleaning and takes less than an hour to make. A mother’s and cook’s dream! Whether you’re gluten-, dairy- free or vegan, this recipe can adhere to almost any dietary restrictions or guidelines, so I’ve included some adaptations on the bottom of the recipe.

My brother didn’t notice that it was packed full of veggies, and I couldn’t taste it either. It’s perfect for children, when you just don’t know how to get them to eat any veggies, or if you need to convince even yourself to up your veggie game – no judgment here!

Anyways, I can smell the tomato sauce simmering from here, so I’m off to enjoy a bowl of this delicious pasta and hope you do too!

Love,

        Maxi

Side note: Each scoop of the Organic Greens Booster, as used in the recipe, is the equivalent of 1 cup of kale, broccoli and spinach. 2 scoops = 2 cups of veggies.

 

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Veggie-Packed Pasta 

(adapted from Matt Myers)

Ingredients:

1 lb. gluten-free pasta (I used chickpea pasta)

3 sausages* (I used Bilinski’s Spinach with Spring Greens Chicken Sausage)

24-32 oz. no sugar added, organic pasta sauce (mine had extra veggies in it as well)

2 scoops Shaklee Organic Greens Booster**

Spices: salt, pepper, fresh basil

Optional: nutritional yeast, oregano, onion and garlic powder

sun-dried tomatoes (optional)

 

Directions: 

Boil water, cook pasta according to instructions and when finished, drain. In the empty pasta pot, cook tomato sauce until simmering. Add organic greens booster and any spices, and mix until incorporated. Next, cut sausage and add sausage slices to pasta sauce. Remove from stove, and add cooked pasta. Stir until well-mixed. Enjoy!

 

*to make this recipe vegan: use tofurkey sausage or add black eyed peas

**instead of the Organic Greens Booster, you can also add 2 cups of fresh or frozen veggies to pasta as well

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