Rustic Pasta

For the last few months I have been trying to incorporate a more vegan lifestyle.  One week including soy butter, the next soy milk etc. Going vegan is very intimidating so I thought I would take baby steps. Alicia Silverstone has written a book/cookbook entitled The Kind Diet. I cooked my 1st recipe last night and loved it!  Even if you are not interested in a vegan lifestyle, it is about eating good and knowing its SO good for you.  So give it a try.  I will keep you updated asI experiment with other recipes throughout this vegan process!

Rustic Pasta

1/4 c pound pasta
2 tbsp olive oil
2 large onions, thinly sliced
2 garlic cloves, finely chopped or thinly sliced
2 celery stalks, diced or thinly sliced on a diagonal
1/4 c. shoyu (if you cant find use soy sauce)
1/2 tsp fine sea salt
1/2 tsp garlic powder
1 head green cabbage, thinly sliced
5-6 tablespoons marinara sauce

Bring a large pot of water to boil for the pasta. Salt the water and add the pasta; cook just until al dente. Drain the pasta.

Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and saute for 3 minutes longer, until the onions are transparent and turning golden.

Add the celery to the skillet and aute for 3 or 4 minutes. Stir in the shoyu, salt, and garlic powder, the add the cabbage; saute for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer. Add the pasta to the skillet with the sauce and toss together. Cook over medium heat for a minute or two and serve.