Complete Suppers


40 minutes

1 jar of tomato sauce; choose one that doesn’t contain milk or cheese - I use

Sensations, Our Compliments brand, Roasted Portobello Mushroom
1 tbsp light olive oil or water
1 onion, diced

1 cup mushrooms, diced
3/4 small zucchini, cubed
1/2 cup red pepper, diced
1⁄2 cup kale or collard greens
3⁄4 cup turnip, diced
3⁄4 cup carrots, chopped

pasta for 2-4 people​

Heat the oil in large skillet on medium.

Boil a large pot of water, add pasta and cook it uncovered for 10 minutes.

Meanwhile, chop the onion and mushrooms and add them to the skillet. Stir occasionally.

Once those vegetables are soft, add the red pepper and chopped kale. Stir in water or stock if the vegetables are browning too much.

Cut the turnip and carrots into bite-sized pieces and steam them in the microwave until they’re soft (usually about 3-4 minutes each). Add them to the skillet with the zucchini. Wait two minutes to add the tomato sauce and stir it all together. To make this recipe kid friendly, blend the vegetables into the sauce.

Once the pasta is cooked, drain the water and top with the sauce and parmesan “cheese” and serve with garlic bread.