Vegan green vegetables pasta 6/3/22

Fusilli with mushrooms, zucchini, and broccoli over raw kale

We used up a bunch of vegetables from our crisper today with a delicious vegan pasta dish. In the time it took to bring our salted water to a boil and cook the pasta I sliced and quickly cooked all the vegetables in a little oil and pasta water. Start by cooking the mushrooms, then add the onions along with some salt, oregano, and red pepper flakes. Then I put in the garlic and broccoli stems. When the pasta was almost ready I added the zucchini and the broccoli florets. Drain the pasta saving a cup of pasta water and put the drained pasta into the vegetables. Stir around. Add the pasta water. Stir around so more and you are done. Serve the pasta on a bed of raw kale which will wilt nicely. I used some of our good olive oil to dress the top.

This entry was posted in Easy, Methods, Pasta, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

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