Spaghetti with Vegetables (Vegan & GF)
I wanted to create a low sodium recipe that was quick and easy to make and is packed full of micros. This recipe is vegan, gluten-free and high in protein. Making the sauce from fresh ingredients instead of canned helped to keep the sodium low. You can easily change up the veggies to your favorites or add in some avocado to make it fit into your macros.
99g Banza Spaghetti
75g Yellow Squash
10g Basil leaves
42g Sliced Baby Bella Mushrooms
111g Fresh Tomatoes
1g Dried Rosemary
8g Tomato Paste
For the sauce- Sauté onions in pan until they are brown. Add tomatoes, onions and garlic to a food processor and pulse until the tomatoes are small chunks. Put it in a sauce pan and add in rosemary and tomato paste and simmer for about 20 minutes.
While your sauce is simmering, boil water and follow instructions for the Banza pasta.
Add your veggies in a pan and saute until they are a little brown but still crunchy.
Grab a plate and put the pasta and veggies on it and top it with the sauce and enjoy!
Vitamin C: 106%
Vitamin A: 38%
Author: Lauren Hammock, Black Iron Nutrition Coach, @thepinklady918