Italian style yum.

22 Oct

My sweet friend, Melanie, sent me this book a while back along with another Vegan must have: The Veganomicon.  I have loved having these books!

Here is the best pasta sauce!  (I may even like it as much as my homemade marinara!)

Italian Style Pasta (Adapted from The Gluten Free Vegan)

1 tsp olive oil

1 large onion

¼ cup chopped roasted red peppers

¼ cup sundried tomatoes

5-6 cloves garlic

½ cup drained and chopped artichoke hearts

1 diced fresh tomatoes

1 cup washed spinach and chopped spinach (sub kale if you are eating high cruciferous)

¼ cup white wine

3 T chopped fresh basil

½ cup pine nuts

20 kalamata olives, coarsely chopped

Brown rice pasta, cooked (if gluten free)

Heat olive oil over medium high heat.  Add the onion and saute’ until soft.  (when cooking with less oil, like this recipe, if the veggies start to stick, keep a cup of water nearby and splash a bit in every so often).  Add the red peppers, sundried tomatoes and garlic.  Cook for a few minutes.  Then add the spinach or kale and cook a bit longer.  Add the remaining ingredients and simmer until heated through.  Season to taste with kosher salt and fresh ground pepper.

The beauty of this recipe is that I keep most of these ingredients in my fridge/freezer/pantry.  I buy kalamatas, artichoke hearts, sundried tomatoes, and pine nuts in bulk from Costco.  And there is no real cooking involved.  Except for the onions, the rest is just heating.  So cook your pasta while you throw this together and you have a healthy, vegan meal!

I served this to a friend who kept some sauce to top her vegan pizza and said it was fabulous.  So heck, use it as a pizza sauce or whatever you want!

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