Serves 12
12 oz package Tinkyada organic brown rice spaghetti
2 ½ cups fresh organic cherry tomatoes (halves)
2 cups green peppers (diced small)
2 cups organic Spanish onions finely chopped
1 package of Seitan Apple Sage Sausage (chopped)
2 cloves garlic finely chopped
3 Tbsps cold pressed olive oil
1 jar (7oz.) organic tomato paste (Bionaturae is one option)
1 ½ tsp sea salt
¼ cayenne pepper
· Sauté onions in oil for 5 minutes; add garlic, green peppers, and
sausages, and seasonings. Let cook for 10 minutes.
· Add cherry tomato halves into sautéed vegetables along with tomato
paste. Let simmer for 5 minutes.
· Place spaghetti pasta into hot boiling water for 14 minutes or until
Al dente. Rinse in cold water and add 1 tsp of olive oil to pasta to
prevent sticking together.
· Toss spaghetti in veggie tomato mix and serve at room temperature.
[Courtesy of Ted’s recipes]
For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.
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