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I Can't Believe I Went So Long Without Sharing This Recipe...

Lately, I'm all about a good quickie. 

Let me explain... 

Recently, I decided to give up meat for a while again due to some health issues. As a result, cooking naturally takes a lot less time when you're not defrosting / handling meat.

Did you know that it's harder for your body to heal when it has to digest meat?  

Yep. I won't go into my whole dietary quest in this post but some things are facts. And this post is not about meat.

I want to heal. 

NOW. Can you tell how patient I am?  

In my defense, I am a scorpio. We are known for a lot of things but being patient probably isn't one of them.

You've probably seen a lot more of my beauty food posts lately, too, if you've been hanging out with me online and that's on purpose (btw- keep an eye out for my Valentine's Day special DINNER on Studio 512 on February 14th on KXAN)!  

It doesn't matter what kind of beauty routine you have if you're not taking care of what's inside.  

That's why I've also decided to move forward with our Heal Together documentary this year (but that's another post, too!).

So let's get back to healthy recipes. QUICK ones. 

Did you know that they now have pasta made of all sorts of beans? Yeah. It's a thing and I'm digging it.

If you follow my recipes I promise that they will be delicious, healthy and EASY because one of my pet peeves is clicking on an "easy" 20 step recipe! That only takes an hour or more, of course.

So here's the skinny on this mouth watering vegan recipe.

Total cook time is about 35 minutes and that's because we're going to wash and cut our veggies, first (you can always buy them pre-cut if you're even shorter on time). We're also going to boil water and they're going to need time to bake. 

All of which are EASY! 

Before I jump into the recipe, I have to give credit to my loving partner, Alex, who helps me turn my dietary visions into reality! I just wouldn't feel right about keeping these delicious quickies to myself. 

Here's what you'll need for your Veggie Pasta Dish:

Veggies of Choice (we used mushrooms, squash, bell peppers, eggplant)

Onion (recommenced) 

EVOO or Avocado Oil

Gluten Free Pasta (we used lentil pasta)

Season to Taste (we used salt, pepper, onions, garlic, Italian herbs)

Organic Tomato Sauce of Choice


Begin to boil water in pot for pasta at medium heat.

Cut up veggies and toss them lightly in oil. Chop up 1/2 of an onion and set it aside. 

Place your veggies on a baking sheet (parchment paper recommended). Season to taste. Salt, pepper, herbs recommended. Bake on 420 for 20 minutes, then flip veggies and cook an additional 15 minutes. 

Place pasta in boiling water. Cook pasta for 8 minutes then drain and set aside. Save a little bit of cooking water in pot.

Add chopped onions and a little bit of EVOO to your pot. After five minutes, add tomato sauce, then add your pasta back to the pot.

Add your cooked / sautéed veggies to your pasta and mix together. 

Drizzle with EVOO (if desired)


Remember, the more you know, the more you GROW.


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