Pasta Prima-Winter

 

 

 

 

For 4-6 servings
1 tbs veg. butter for the pan
1 med onion, chopped
1 small carrot, chopped (1/2 cup)
1 small parsnip, chopped (1/2 cup)
1/2 cup of celery root, chopped
6-8 green asparagus, cut in 1/2″ pieces
1 cup of cremini mushrooms, sliced
2 med ripe tomatoes*, cubed
1/2 cube vegetable broth (non trans fat, f.e. Rapunzel)
1 cups of hot water
2-3 tbs chopped parsley* (can be frozen)
salt and pepper to taste
3 cups of whole wheat Penne pasta
1 cup veg cheese, shredded 
or ‘Daya’ 

Prepare the vegetables before cooking the pasta.
Melt little oil or veg butter in a pan, add the onion and wait 1-2 minutes till transparent. Add all root vegetables plus the asparagus. Cook for about 10-12 minutes. Then add the chopped mushrooms and tomatoes, plus the broth cube diluted in 1 cup of hot water. Cook until the vegetables and the asparagus are soft to eat. Lower the heat, add parsley and spices to taste.
For the pasta, bring a pot of water to boil,  add the pasta to the boiling broth and cook until pasta is al dente. Serve vegetable sauce over pasta and add shredded cheese before serving. ©Sabineart 2012

*Recommended to buy organic, as the conventional fruit or vegetable is on the ‘dirty dozen’ list. http://www.ewg.org/foodnews/summary/

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