this is one of our favourite pasta dishes!
you can add cheese or not, it's up to you. this time around, i put feta on matt's and used vegan daiya pepperjack on mine! i also often make a similar pasta to this with goat chevre mixed in, it's very tasty.
ingredients:
2 1/2 c pasta, uncooked (i used penne, any medium-sized pasta will work! use rice pasta for a gluten free option!)
1 T olive oil
4-5 medium tomatoes
4 c chopped veggies (i used portabella mushrooms, roasted red peppers, broccoli, red onion)
3 PC fake chicken breasts (or alternative gluten free meat or meat substitute. ideas: herbed tofu, real chicken or turkey)
2 c chopped spinach
4 thinly sliced green onions
1 bunch fresh basil
1 bunch fresh oregano
1 T crushed fresh garlic
to make:
cook pasta in boiling, salted water until it's cooked how you like it!
in the mean time, finely chop the herbs.
next, oil a large frying pan, and add chopped tomatoes, veggies and chicken breasts.
stir-fry on med-low heat about 15-20 minutes.
they are done when the tomatoes have turned mushy, and most of the excess liquid has boiled away.
turn off the heat, and add the spinach and green onions.
then add the chopped garlic and herbs
finally, mix the veggies and pasta together, and toss to mix!
serve sprinkled with your favourite cheese (or not - your call!)
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