The less dishes, the better! Make this entire dish in one pot! Vegan, gluten free, and absolutely delicious!
2 cups bell peppers or other vegetables
1 1/2 cups broth
3 garlic cloves
1 tsp olive oil
1 cup onions
12 oz pasta
10 oz spinach
1 can of tomatoes 15 oz, diced
Lasts 5-7 days in the fridge. Great warm or cold, as is, or with protein added in!
Stir halfway through, and add the full bag of spinach. Allow the spinach to wilt completely.
Add tomatoes, salt and broth. Mix well to combine and add your brown rice pasta. Bring to a boil, stir to submerge the pasta, and then turn down heat to low for about 7-10 minutes, depending on your pasta type.
In a large pot over medium heat, sauté onions, bell peppers and garlic in olive oil until translucent.
Serving: 3/4 cup
yields 6 cups servings