To me, there is no greater comfort food than pasta!
It’s always quick and easy to prepare, which is especially comforting after a long, tough day. And its packed with carbs which fill you up fast.
Fulling up on carbs isn’t the healthiest choice however, especially at dinner time. So I like to mix my pasta with lots of veggies for some nutritious comfort food. I add my favourite vegetables to create this dish, but you don’t have to use MY favourite veggie combo, you can get creative and use your own. This is a very flexible dish that’s packed with wonderful flavour thanks to its herb base.
300g Rotini pasta
1 head of broccoli, cut into florets
1 small carrot, cut into stips
1 small sweet pepper, cut into strips
a few leaves of cabbage, cut into strips
1/2 cup of chopped mushrooms, canned or fresh
3 cloves of garlic, minced
2 tablespoons of fresh oregano, minced or 1 tablespoon of dried oregano
2 tablespoons of fresh basil, minced or 1 tablespoon of dried basil
salt and pepper to taste
3 tablespoons olive oil
1/4 cup vegetable stock
- Boil the pasta according to the instructions on the package.
- Heat olive oil, add garlic, oregano and basil and saute until fragrant, then add the vegetables, mushrooms, salt and pepper. Add 2 tablespoons of water, cover and cook on low until all the vegetables are softened.
- Add the cooked pasta and 1/4 cup of vegetable stock to the vegetables. Raise the heat to medium and cook for an additional 3 minutes then take off the heat.
For additional flavour, you can top this dish with marinara sauce or bean chilli.
Please feel free to leave any comments, questions or suggestions! I look forward to hearing from you 🙂