Rustic Pasta

Hands down the favourite supper in our house for the past six months..it's amazing! As Jay would say, it's the "most manly vegan meal he's every had"! I've entertained with it...and they've loved it....I've cooked it for my entire family while visiting in Ontario...and they all loved it! It's flavours are so unique, that you just have to try it yourself! Weekends begin in our house on Thursday night....so we find ourselves having this almost every Thursday evening, once the kids are in bed (although Noah gobbles it right up too!), with a nice glass of red wine.

I got this recipe from Alicia Silverstone's book The Kind Diet....GREAT book if you haven't taken a peak at it yet...have made almost every recipe in the book...love it:)

I should also add that we usually eat this dish with fresh parmesan on top...cheating a little I know...so it's not entirely vegan when consumed that way:) (But is just tastes SO good!!)

Also...side note...I know the quality of the photo is brutal...sorry:)

Rustic Pasta

1 pkg of long pasta....we use Brown Rice Pasta..always:)
1 Tbsp olive oil
2 large onions, thinly sliced
2 garlic cloves, minced
2 celery stalks, thinly sliced on diagonal
1/4 cup shoyu or tamari (good quality soya sauce)
1 head of cabbage, thinly sliced (red or green...both taste amazing)
5-6 Tbsp marinara sauce (good quality organic pasta sauce)

Cook package of pasta until just al dente, drain and set aside. Meanwhile, heat the oil, add the onions and cook on medium heat until softened, try not to let them 'fry brown'...about 7 minutes. Then add the garlic and celery, suate for another 2-3 minutes. Stir in the shoyu, then add the cabbage, saute covered for about 10 minutes or until all the onions and cabbage appear well cooked.

Add the pasta to the skillet with the marinara sauce and toss together. Cook for another minute or two and serve!