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.

Gather:
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

Make:
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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