Green stuff and pasta
Mixing asparagus, spinach and broccoli might not sound too appealing to some, but since we’re all grown ups, we’ll probably be alright.
Start by boiling the pasta however you normally cook your pasta, then drain and put back into the pot while veggies cook.
While that is boiling, dice one onion and sauté in olive oil.
Once the onions are beginning to brown, add the veggie broth and allow it to simmer over medium heat.
Add the broccoli and asparagus and cover, allowing this to heat in the broth.
Once the veggies are heated, but still a little crisp, pour this whole mixture into the pot with the drained pasta.
Add the baby spinach, frozen veggie crumbles and about 1/4 cup of Parmesan cheese.
Mix thoroughly and return to low or medium heat for about 5 to 10 minutes.
Once the spinach is cooked, serve sprinkled with the rest of the Parmesan cheese.
To make this vegan, just use a brand of veggie crumbles, like Boca, that don’t use egg or dairy to make them. Also, substitute the Parmesan cheese with a vegan Parmesan or combine 1/2 cup of nutritional yeast with a couple tablespoons of melted margarine.
1 box (16 oz) of penne or other pasta
1 bag frozen veggie crumbles
1 onion, diced
1 bunch asparagus cut in 1-inch pieces
1 to 2 crowns broccoli, chopped roughly
2 cups baby spinach
2 cups vegetable broth
1/2 to 3/4 cup Parmesan cheese
or vegan alternative