Simple & Light Veggie Pasta

This is one of those meals where you just kinda wing it, and throw together what you have. AKA… eating on a tight budget.

I used vegetables that were already in our fridge, but tried to keep in mind what my readers’ may have in their fridge as well.


A large clove of garlic, a medium yellow onion, large tomato, several stalks of green onion, a handful of fresh basil leaves (any herb would be yummy) and a portobello mushroom. I kept my mushroom slices on the large side for a meatier texture in the pasta.


Saute with the diced onion and minced garlic. I added about 1 and a half teaspoon of sea salt with a few drizzles of olive oil.


After that has cooked down quite a bit, add in 1/2 cup of white wine. We just use the cheap cooking wine.


Turn the heat up, and add in finely diced green onion.


Let that simmer for about 5 more minutes. Sprinkle in a little pepper. Image

While that is finishing up, go ahead and cook a pound or so of pasta. We use brown rice pasta. Now turn off the heat on the veggies and add in the chopped tomato and fresh basil.


Now drain your pasta and stir in the veggie saute with all its juices. Mix well. I added in another drizzle of oil to keep it all moist.


Super light, yet filling meal. Very quick and cheap… and healthy!


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