Rustic Pasta

Alicia Silverstone... Most people know her as the actress from "Clueless" or the blonde girl in that Aerosmith video. These days I know her as an amazing vegan cookbook writer and mom who has written two of my favorite books: "The Kind Diet" and "The Kind Mama".

This recipe is an adaptation from her "Rustic Pasta" recipe in "The Kind Diet". I made this for my parents, and they loved it! Even my mom, who stays away from pasta (because of her diabetes) loved it. I substituted quinoa pasta for regular pasta for many reasons. Quinoa has a lower glycemic index, is a complete protein, is both organic and non-GMO, and it tastes amazing!

As Alicia states in her cookbook, this pasta is great on it's own with a big salad or topped with some veggie "meat balls".

Rustic Pasta

Ingredients:

1/4 lb pasta (quinoa pasta is best)
2 TBS olive oil
2 large onions, thinly sliced
2 garlic cloves, finely chopped or sliced
2 celery stalks, diced
2 TBS shoyu (or Bragg's Liquid Aminos)
pinch of sea salt
1/2 tsp garlic powder
1 head green cabbage, thinly sliced
5-6 TBS marinara sauce (find some without high fructose corn syrup)
1 package seitan or vegetarian meatballs, optional

Bring a large pot of water to a boil. Add the pasta and cook according to package directions.
Meanwhile, heat the oil in a large skillet over medium high heat. Add the onions and cook until softened, then add the garlic and cook until the onions are transparent. If using, add the seitan or meatballs and cook for about 2-3 minutes.
Add the celery and sauté for a couple of minutes. Stir in the shoyu (or Bragg's), salt, and garlic powder. Add the cabbage and sauté for about 4 minutes. Reduce heat and cook for a few minutes longer.
Add the pasta and marinara sauce to the skillet and toss together. Cook over medium heat for 2-3 minutes and serve.











Maybe have this meal with a big salad and "Clueless" playing on Netflix. =)

Enjoy!

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