Submitted by: Stephanie Rider
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yummy brown rice pasta with a creamy avocado-veggie sauce that satisfies.
In a large skillet, heat on medium olive oil, onion and garlic until onions begin to caramelize, then add the mushrooms. Once those have cooked through, add the asparagus, bell peppers, fresh tomatoes and salt and pepper, and continue to cook until the veggies have softened. **add spinach and cook about a minute or two longer until the leaves begin to wilt Remove skillet from heat and set up a pot with water on high heat (once boiling, add brown rice pasta and cook according to package directions, usually 8-9 mins for a good al dente texture.) Now, in a blender (I used a Vita-Mix) add half of your sauteed veggies and the avocado and blend until smooth. If the mix is not blending, add the canned tomatoes (this will also give the sauce a nice acidic bite to balance out the other flavors.) When finished, you can add the blended veggies back into the skillet with the other half of the mixture. When pasta is finished cooking, drain and rinse, then pour the veggie sauce over the pasta and serve :)