Summertime Veggie Sauce with Pasta

Right now has got to be the best time of the year to enjoy local fruits and veggies! Eating local & in season lets you enjoy your fruits & veggies at their most nutritious, saves you money & you support local farmers.

So enjoy those yummy blueberries, melons, corn, green beans, peaches, eggplants, peppers & tomatoes right now! Here is a recipes I’ve been making lately to utilize the bounty of fresh veggies right now.

Extra Virgin Olive Oil
Red Pepper Flakes – to taste
1 Red onion, diced
2 Cloves garlic, minced
1 cup mushrooms, thinly sliced
1/2 block of tempeh, crumbled
Celtic Sea Salt and Fresh Ground Pepper to taste
1 Eggplant, diced
1 Yellow summer squash, diced
1 carrot, diced
3-4 large ripe tomatoes, chopped
1/4 cup diced herbs – basil, oregano, thyme, chives, parsely – whatever you have on hand that is fresh
1 Package of quinoa pasta spaghetti – cook according to directions on package

Saute the onion, garlic and red pepper flakes (if using) until onion is soft. 

Add the mushrooms, tempeh, salt and pepper and cook, while stirring, for a few minutes. Then add the rest of the veggies & herbs. Cook for about 10 minutes, until everything is tender. Serve over the quinoa pasta.

*Gluten-free and vegan*

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