The Vegan Table: Penne Pasta With Fresh Veggies

Hm…  This is the second time I tried this recipe (The Vegan Table).

Lessons learned:
Do not let the veggies cook too long.
Do not put dried and cured olives instead of kalamata olives.
Do not put just any mushroom in the recipe.

I used Chinese mahogany instead of onion and garlic.  I like the abundance of vegetables!  I think this recipe will work better in the spring rather than in winter because I think the vegetables will be easier to find during the spring.

The salt is just enough for me from the olives and the tamari.  It is something you can control your salt consumption.

Apparently, others also suggest not to overcook the vegetables:
http://chayg.ca/penne-pasta-with-fresh-veggies-day-92125-107-recipes-down-143-to-go/
http://vegcookbookclub.com/2012/02/27/warm-spinach-salad-tofu-spinach-lasagna-penne-pasta-with-fresh-veggies-whole-wheat-chocolate-chip-cookies/
http://vegancrunk.blogspot.com/2009/07/what-i-ate-last-week.html

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in basil, bell pepper, broccoli, carrot, Chinese mahogany/toona, Food and drink, olives, Recipes, spinach, spring, squash, summer, tomato, winter and tagged , . Bookmark the permalink.

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