This meal is one of my favorites. We've been eating it forever and it's a crowd pleaser. Not only is it tasty, it's also super easy. This time of year, I'm always in the mood for lots of fresh veggies and since we have access to so much fresh local produce right now, it's the perfect time to take advantage of it!
I make this with gluten free brown rice pasta but any type will work. This would also be good over rice or quinoa if you'd like to avoid pasta. For us, the pasta is of course one of my kids' favorite things. They happily eat the veggies (expect for the onion) along with the pasta so I can't complain.
Garden Veggie Pasta1/2 to 1lb GF pasta
1 tbsp coconut oil
1 bell pepper, chopped
1 zucchini, chopped
3 cups mushrooms, sliced thick
2 cups tomatoes, chopped
2-3 cloves garlic, minced
1/2 cup white wine
1 cup vegetable broth
1 tsp oregano
1 tsp basil (dried)
1/2 tsp sea salt
2 tsp corn starch or arrowroot powder + 1 tbsp water
pepper to taste
fresh basil to garnish
Cook pasta according to package directions.
Sauté onions with oil over medium heat until they start to soften.
Add peppers and zucchini and cook for 2-4 minutes until slightly tender.
Add mushrooms, garlic and tomatoes and stir, making sure not to burn the garlic.
Pour in wine, then broth, basil, oregano and salt and simmer.
Dissolve corn starch in water and add to pan. Bring to a simmer and stir.
Add in cooked pasta and stir to coat.
Sprinkle with pepper and fresh basil.
I like to serve this over fresh spinach for some extra greens!