Veggie Macaroni (Vegan)

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I apologize for not posting any recipes over the past few weeks. As the end of the semester approaches, I have been absolutely swamped with final papers and assignments. And so, i’ve been relying on quick and easy meals to get me through those long study nights. This recipe is one of my go-to lazy meals and it’s so simple! I hope you like it.

Quick and Easy Veggie Macaroni 

  • 1 cup elbow pasta noodles
  • 1 white onion (diced)
  • 1 clove garlic (minced)
  • 1 handful snow peas (cut into thirds)
  • 6 asparagus speers (cut into thirds)
  • 1 cup organic diced tomatoes
  • 1 tsp herb de provence
  • 1 tsp olive oil
  • 1 avocado cut into large chunks (makes sure it’s still a little hard, not quite at that guacamole stage yet)

Bring a pot of water to boil, throw in your noodles and cook at medium heat until “al-dante” (roughly 5-6 minutes). In the meantime, wash and prepare your vegetables. When the noodles are cooked, strain and rinse with cold water (to stop them from cooking). Toss the oil in the pot, add your onions, garlic and herbs. Cook at medium-heat until softened (3 minutes). Stir in the snow peas and asparagus, cook until they become bright green (3 minutes). Add your noodles and tomatoes, heat until warm. Remove from heat and stir in your avocado chunks. Season with salt and pepper.

Yields about 3 servings.


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