Vegan Pasta Primavera (Low Carb)

Submitted by Chef Joey Z.

"I'm a real pasta lover and had the craving again! So I put together this for my lunch. I used the low carb Dreamfield's pasta in this recipe, that way I don't feel like I'm having a carb. overload. I used dried herbs as I didn't have fresh. Instead of Sangria you can use red wine."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 2

ingredients

• 1 tablespoon olive oil
• 1⁄2 large onion (chopped)
• 2 celery ribs (chopped)
• 1⁄2 cup bell pepper (sliced in sticks..I used green, yellow and red)
• 2 garlic cloves (pressed)
• 5 mushrooms (I used medium buttons)
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon basil
• 1⁄4 teaspoon thyme
• 4 ounces cooked pasta
• 1⁄2 cup sangria (optional)

directions

1. Heat the olive oil in a non-stick skillet.
2. Add the onion and celery and saute for a few minutes, at least until the onions start to get a bit transparent.
3. Add the garlic, saute for a minute or two, then add the peppers and saute with the mushrooms for another minute or two.
4. Add the herbs and sangria and reduce the sangria to about 1/2. This should take only a few minutes.
5. Turn off the heat and set aside.
6. Cook your pasta. Dreamfields spaghetti takes 8 minutes.
7. When done top the pasta with the cooked veggies and a little romano cheese.
8. Have it with a small glass of sangria or red wine.
9. Bon Appetit!