Pasta primavera vegana con salsa roja

Ingredientes

• 8 oz (230 grams) uncooked pasta of choice
• 10 cherry tomatoes (halved or quartered)
• 2 cups broccoli (cut into florets)
• 2 carrots (finely chopped (~1 cup))
• 1 medium-sized red onion (diced)
• 2 garlic cloves (finely chopped)
• 1 cup peas ((fresh or frozen))
• 1/2 cup corn
• 2 tablespoons olive oil (extra virgin)
• 3/4 cup tomato sauce
• 1 teaspoon dried basil
• teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 3/4 teaspoon salt (adjust to taste)

Preparación

1. 1

   Cook pasta al dente according to package instructions.

2. 2

   Saute onion, carrots, and garlic: Meanwhile, heat olive oil in a pan over medium heat. Sauté red onion for 3 minutes, add carrots, and cook for 5-6 minutes. Stir in garlic and cook for 1 more minute.

3. 3

   Add other vegetables: Add salt, herbs, remaining vegetables, and tomato sauce. Let simmer for 4-5 minutes.

4. 4

   Toss and serve: Drain pasta and toss with the warm sauce. Top with parmesan and fresh basil.