Yummy Pasta

I had a hankering for spaghetti - and I really enjoy the taste of Deboles Jerusalem Artichoke flour pasta!

As that cooked I put into a large nonstick pan - mushrooms, sliced red pepper, sliced leek and turned the heat on medium high, as the pan heat up and the mushrooms start to cook, I added fresh tomato chunks on top and sprinkled italian seasoning over it all. Then I turn down the heat a bit and add a few teaspoons of Pacific Veggie Broth (I open one of their tiny 4-pack containers and it keeps well in the fridge for about a week). Then I put a glass lid that is smaller than the pan right on top of the veggies. They all don't fit under the lid, but that's ok. The tomatoes and the red pepper release some juice to keep the mushrooms from sticking or burning (clever, eh?). The steam under the lid cooks the veggies nicely, and the glass lid means I can see what's going on and not screw up! The beauty of this besides the colors...is no oil!

By the time the pasta is draining, the veggies are done and you can either pour off the excess juice or keep it - depending on how much liquid you like with your pasta. Toss the pasta in the pan with veggies and mix it up.

That's vegan goodness!

Onward :)