Pasta is one of my favorite meals to cook. It has all the elements of a well-rounded meal; healthy, filling, savory, and aromatic. But, if you’re like me, pasta can be a little labor intensive. Homemade sauce is always a must – no jar of premade sauce for this girl! And I love to top it with a heaping pile of veggies. So, when I stumbled on this one pot pasta recipe my heart went a flutter. It was the answer to all my pasta prayers. One pot. No colander. Simple as that!



Bionaturae strained tomatoes. Available at Whole Foods.

photo 4

Jovial brown rice, GF pasta. Also available at Whole Foods.

photo 3


Vegan, GF
Serves 3-4 generous portions

12 ounces dry pasta (Jovial GF pasta is my fave – see picture)
1 yellow or red onion, diced
1 small eggplant, cubed
2-3 Tbsp extra virgin olive oil
2 cups mushrooms, sliced (cremini, button or portobello)
3 cloves garlic, minced and divided
1 jar strained tomato sauce (Bionaturae brand is excellent – see picture)
3 cups vegetable broth
1 can great northern beans or chickpeas (rinsed and drained) 
2 tsp pink Himalayan salt
1 tsp red pepper flakes
1 Tbsp balsamic vinegar
1-2 Tbsp tomato paste
1/4 cup red wine (optional)
Baby greens (kale, collard, chard)*
Cashew crumbles (raw cashews ground)*
Fresh basil*

In a large pot, over med-high heat, add 2-3 Tbsp olive oil and diced onion. Sauté until onion is soft and golden.
Add diced eggplant and mushrooms. Sauté until tender and lightly browned.
Add minced garlic and cook until aromatic (~ 1 min).
Stir in jar of strained tomatoes, vegetable broth and wine. I usually reserve a little broth to rinse out the strained tomato jar, so there’s no waste.
Bring mixture to a boil, add salt and stir in dry pasta. Reduce heat and cover to simmer for ~10 min until pasta is al dente.
Stir occasionally to ensure there’s no sticking at the bottom.
Once pasta is cooked, stir in beans.
Adjust seasonings. Add spice with more red pepper flakes or cayenne. Add more balsamic for a more savory flavor.

Top with fresh basil or cashew crumbles (ground cashews have a lovely “cheesy” texture. And lay on top of fresh baby greens. The heat and steam from the pasta will essentially cook the greens while still maintaining their bountiful nutrients. To thin out, add more broth. To thicken, add 1-2 Tbsp tomato paste.
The Jovial pasta and Bionaturae are both available at Whole Foods.


Happy cooking!

Coach Jentry

Gumsaba Outdoor Fitness Class schedule Saturday 2/28/15

8:30AM Sunshine Walnut Creek Co-Ed class – Coach Michelle – Circuit Training