the coziest of Fridays is happening in my apartment. there aren’t that many leftovers because 1. we were super hungry lol and 2. i didn’t make too much food this year because there were only four of us. so, i decided to put a pot of Spicy Veggie Pasta Stew on the stove and let it cook away while i make my upbeetandkaleingit holiday gift guide, which is coming soon! this is one of my throw everything into the pot kind of meals and the cooking process takes pretty minimal effort!
where does the spicy component come from?! a healthier for you sriracha sauce! i used the brand yellowbird, which i buy at Whole Foods. it’s kind of embarrassing how much we go through but if you try the sauce, i think you will get what i’m saying!
this recipe yields a lot! when i first created the recipe on paper before i actually made it, i envisioned a little more of a soup consistency rather than a stew. but ya know what, i’m glad it turned out thick like a stew because it’s so much heartier and fun to eat!
have a great rest of your friday and i hope you all have a safe and relaxing weekend! 🙂
Spicy Veggie Pasta SoupCourse: MainDifficulty: Easy
3 cups sliced large carrots
2 cups sliced celery
1 cup frozen and thawed sliced bell pepper (fresh is fine)
1/2 tbsp garlic powder
1/2 tbsp onion powder
3 tbsp avocado oil
3 handfuls fresh spinach
64 oz veggie broth
1 can tomato sauce (15 oz)
1 can chickpeas (15 oz) and liquid
1 tsp or however much you want of sriracha (brand listed in text)
1 tbsp miso paste
1 cup vegetable broth
- sauté the veggies in avocado oil on medium heat for 4 minutes and coat them with the spices.
- then, add the spinach, 64 oz veggie broth, tomato sauce and chickpeas.
- cook for another 40 minutes approximately on medium heat and stir periodically.
- then, add the miso, sriracha and 1 cup veggie broth. cook another 30 minutes and then add 1 box of pasta of choice. i used chickpea. cook another 15 minutes and it’s done!