I love pasta and so do the kids. It's versatile and can take on the taste of whatever you put with it. We always add tons of veggies to our pasta but I particularly love this one because it has some unexpected veggies like mushrooms and asparagus. This is a perfect dinner for the end of the week using what you have left in the fridge (what I typically do).


  • Whole grain pasta (brown rice, quinoa, etc.- try to stay away from traditional pastas as those are simple carbs which spike insulin, promote fat, and leave you exhausted)
  • Veggies (we used tomatoes - which have more nutrients when cooked, mushrooms, onions, garlic, and asparagus)
  • Olive oil, vegan butter, or tomato sauce


  1. Cook the pasta according to the package.
  2. Meanwhile,  saute the veggies.
  3. When both are done, mix together with your favorite sauce and enjoy!

Pasta a la veggie