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Joel's Vegan Angel Hair Pasta Dinner

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“This vegan spaghetti dinner is simple and quick. I'm a pretty picky vegetable eater and this meal was great. I ate every bite! It doesn't contain any oils, refined foods, or animal protein so it's heart healthy and great for anyone on the RAVE diet. My husband had a similar dish at Johnny Carino's and wanted to try to replicate it. This was the tasty result. 100% whole wheat pasta is not necessary but to maintain the full health benefit I advise using it. This excludes multigrain and wheat blend pasta as well. Vegetable amounts are subjective meaning you can add or reduce the amounts used.”
READY IN:
5mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil pasta until tender.
  2. While pasta is cooking, in separate pan, combine onion and zucchini, and just enough tomato sauce to keep vegetables from sticking. Cook until zucchini begins to soften.
  3. Add in mushrooms, roasted peppers, artichoke hearts and half the olives along with a little more tomato sauce. Cook about 3 minutes, constantly stir to keep from sticking.
  4. When vegetables have cooked (leaving zucchini slightly crisp) combine the rest of the tomato sauce, olives, garlic powder, Italian seasoning, and red wine vinegar. Stir and cover for about 1 1/2 minutes to cook sauce down and steam veggies.
  5. Uncover, remove from heat. Rinse and drain pasta. Divide pasta portions evenly into bowls. Spoon sauce mixture on top of pasta and toss to evenly coat noodles. Salt and pepper can be added to taste if desired.

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