Enjoy quick dinner | Veggie pasta
Make this nutrient-packed veggie pasta for a quick dinner anytime you run out of time! It's the perfect replacement for traditional pasta, offering a family dinner packed with nutrients and flavor.
Servings: 3 people
Calories:
Cost: $8
Equipment
- kitchen knife
- spaghetti tongs
Ingredients
- 2 cloves of garlic
- 2 large onions
- 200gm 2 cups mixed mushrooms
- 2 medium carrots
- 1 medium thin sweet potato
- ½ butternut squash (small size)
- a pinch of sea salt
- 1 chili (seeds removed) (optional)
- a handful of herbs of choice
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Clean all the vegetables apart from the mushrooms
- Crush/grate the garlic and set aside
- Slice the onions and place them in a cooking pan
- Clean the mushrooms, tap-dry, and them (read the post for details)
- Set the onions to cook on low heat, add the oil, and cover.
- Meanwhile, get the ribbons from carrots, butternut, and sweet potato (read the post on how)
- Stir the cooking onions, add the mushrooms, and stir together.
- Place the spinach on the cooking mushrooms, then bring the ribbons and spread them evenly in the pan.
- Cover and cook on moderate heat till cooked, gently turning the ribbons with the tongs or cooking spoon
- Remove from heat, add the remaining ingredients
- Squeeze a lemon all over just before serving (details on the post)
- Serving suggestions are on the post
Notes
- The ribbons are going to shrink when cooked.
- Do not cook at very high temperatures; it will destroy some essential nutrients.
- Do not cook at low heat; the mushrooms will give too much of their water.
- If overcooked, the ribbons will break and become mushy.
- Ideally, this veggie pasta will take less than 10 minutes to cook.