Vegan Pasta Primavera

I go through weird phases with food (most of the time it is seasonal cravings). Right now I am really big on tomatoes because of the spring weather and looking forward to summer. Crisp, but juicy cherry tomatoes with hummus is amazing to me right now. Anyway, because of this crazy love, on my last grocery shopping adventure I bought several different types of tomatoes to eat to my hearts content. Last week I ended up getting sick and didn't cook or eat anything so my dear little red fruits of goodness went untouched and for those of you who love tomatoes, you know that they can't sit for too long! This week my goal was to use up these ripe beauties so they don't go bad and I popped out this delicious dish.

Serves 2-4

Ingredients:

1 16 oz. bag of Sam Mills Gluten Free Rigatoni

1/2 small eggplant

2 small zuchini

4 mini sweet peppers

15 small tomatoes (not cherry tomatoes, but small vine ripened tomatoes)

4 cloves of garlic, minced

1 8 oz can tomato sauce

2 tbs worcestershire sauce

3 tbs liquid aminos

1 tsp pepper

1 tbs thympe

1 tbs rosemary

1 tbs italian seasoning

1 tbs basil

1 tbs oregano

1 tbs parsely

Directions:

1) Cook pasta according to directions on the package.

2) Heat a large iron skillet and then add in the tomatoes and cover

3) Add in the corcestershire sauce, liquid aminos, peppers, zuchini, and eggplant. 

4) When the tomatoes start to pop add in the remaining ingredients and cook until everything is soft and well combined.

5) When the pasta is finished, strain, plate, and top with a large spoonful of sauce.