Vegan and Gluten Free Veggie Pasta is on my menu for lunch today... 1 yellow onion sliced 2 cloves garlic minced 1 package organic baby kale 2 lbs sliced baby bella mushrooms Spaghetti squash Coconut or olive oil Cut spaghetti squash in half, drizzle with olive oil and season with salt and pepper. Roast at 425 for 30 minutes or until easily pierced with a fork. Remove from oven and flake with a fork to separate from skin. Set aside. Sauté onion and garlic in 1 T coconut or olive oil until translucent about 5 minutes. Add mushrooms and season. Let soften on medium low for about 15-20 minutes. I added 1 T vanilla fig balsamic vinegar because I had it. You could use regular balsamic, sherry vinegar, or really whatever you have or like. Cook another few minutes. Add kale and toss until wilted. Today I tossed 1 c of the squash with 1 c of veggie mixture. Done :) you could top with some parmesan cheese or chicken, but as is this is vegan and gluten free.
Posted on: Wed, 19 Mar 2014 19:20:07 +0000
Trending Topics
Recently Viewed Topics
© 2015