This pasta is inspired by my older brother, who makes delicious pasta bowls filled with every single vegetable he can find, effortlessly thrown together. He does the same with 'risottos'. Masterchef would not approve but they are definitely tasty and good for what ails ya.
Big winner with the little people and big people alike. My husband ate 2 bowls and I ate 3!
1 Brown Onion (diced)
2 cloves Garlic (crushed)
1/2 cup filtered water
6 Swiss Brown Mushrooms (roughly chopped)
1 Medium Carrot (diced)
1/2 Red Capsicum (diced)
1/2 Green Capsicum(diced)
1/2 Medium Eggplant(cubed)
1 can Brown Lentils
Large handful of Spinach (washed and roughly chopped)
Tbsp Italian Herbs
Tomato Based Pasta Sauce of your preference or Passata
Gluten Free Pasta of your choice
Himilayan Sea Salt and Cracked Black Pepper to taste
Fresh parsley roughly chopped to garnish. Fresh Lemon would be lovely also and I added finely chopped red chilli to mine as I love some heat.
Fill large saucepan with filtered water and put on stove to boil.
In large saucepan or pan, on medium heat add water, crushed garlic, onion and italian herbs. Simmer until onion has softened.
Add Carrot, Capsicum and Eggplant to pan, then add remaining vegetables, lentils, pasta sauce/passata and cook on higher heat until bubbling (stir frequently to prevent eggplant sticking).
Once bubbling, turn down low to simmer and put your pasta on to cook (follow the directions on the packet).
Once pasta has cooked, strain and place back into the saucepan.
When carrots have softened to your preferred consistency, pour sauce on top of pasta and stir through.
Season and serve with fresh parsley, lemon and chilli.