Happy New Year! I just came back from spending the New Years with my family. Eating with my family is a big activity, and big, bold, flavors are a must. Fortunately, my mother is an amazing chef, and has found ways to make dishes that appeal to everyone–including my meat-eating relatives. Whenever my mom makes this dish, everybody devours it within minutes. This year I helped her make her famous pasta, which is delicious with or without marinara sauce. In addition, it is chock full of vegetables and free of added sugars, animal products, and gluten!

Ingredients (serves 6)

1 package of mushrooms, sliced

1 bundle of asparagus, cut into fourths

2 whole broccoli florets, cut

2 red peppers, chopped

2 green peppers, chopped

2 handfuls of sundried tomatoes, chopped

2 onions, chopped

olive oil or coconut oil

2 cloves of garlic, diced

adobo seasoning (try the frontier brand–no preservatives)

oregano

(Optional) marinara sauce  (I like Don Bruno’s)

 

Instructions

Heat oil, garlic, and onions in a skillet at medium heat for about 10 minutes or until golden

Add in peppers and sundried tomatoes

 

Cover and keep at medium to low heat for about 10 minutes or until slightly soggy

Add in tomato and mushrooms–It is important that these come last so that it creates a sauce-like juice

 

Add in adobo seasoning and oregano to taste

Keep mushrooms covered at medium heat for 15-20 minutes (stirring in between)

Add in broccoli and asparagus

  

keep covered and cooked for 15 minutes at medium heat

Stir in with 1 and ½ package of quinoa pasta

Enjoy!