This recipe is created by Alicia Silverstone and creates a rustic spin on the traditional pasta dish. The celery and cabbage in this dish make this a deliciously healthy pasta dish. You can top it with vegan parmesan or nutty parm if you desire.
1 package of whole wheat spaghetti noodles or noodles of choice
2 Tbsp or more for sauteing vegetables
2 large onions, finely chopped or thinly sliced
2 garlic cloves, minced or finely chopped
2 celery stalks, diced or thinly sliced on a diagonal
1/4 cup shoyu or Braggs liquid aminos
1/2 tsp fine sea salt (optional)
1/2 tsp garlic powder
1 bag of shredded/chopped cabbage or 1 head of green cabbage, thinly sliced
1/4 - 1/2 cup of marinara sauce
Bring a large pot of water to a boil and cook the pasta according to package instructions. Ensure you cook until al dente. Drain the pasta well.
Meanwhile, heat a large skillet, adding the onion and veggie broth. Cook over medium heat for 7 minutes or until softened, adding more veggie broth if vegetables begin to stick. Add the garlic and saute for 3 minutes longer.
Add the celery to the skillet and saute for 3 to 4 minutes. Stir in the shoyu or liquid aminos, salt (if using), garlic powder, and cabbage. Mix together well and saute for 4 minutes. Reduce the heat to simmer and cook for 5 minutes longer.
Add the vegetable mixture to the pot containing the pasta, along with the marinara sauce. Cook over medium heat for 1 to 2 minutes and serve.