Vegetable Pasta

I made this the first time a week or so ago for the girlfriend of my youngest. The other day I was drawing a blank on supper and my oldest requested this recipe again. It's quickly becoming a family favourite.

Vegetable Pasta

Ingredients:

1 lb. Pasta, cooked al dente

Sauce:

1 Yellow Onion, finely diced

1 tsp Garlic, minced

1 Green Bell Pepper, finely diced

8 oz. Baby Portobella Mushrooms, diced

24 oz. Pasta Sauce

15 oz. Fire Roasted Diced Tomatoes, drained

2 Tbs Worcestershire Sauce

2 Tbl Sugar

Red pepper Flakes to taste

Salt and pepper to taste

1 teaspoon basil

1 teaspoon oregano

1 tablespoon Italian seasoning

Instructions:

• Over medium-high heat in a Dutch oven, saute the onion and garlic until the onions are translucent.
• Add diced bell pepper and mushrooms and let the vegetables sweat, about 5 minutes.
• Pour in pasta sauce, diced tomatoes, Worcestershire sauce, sugar, red pepper flakes, and season with salt and pepper to taste.
• Reduce heat to medium-low. Cover and simmer for 30 minutes.
• Add in basil, oregano, and Italian seasoning and stir to mix.
• Dish and serve hot over cooked pasta topped with Parmesan cheese.

             

            Enjoy!

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