Alicia Silverstone’s Rustic Pasta
I made my roommates dinner last night! None of them are vegan, but they loved every bite and even ate second helpings. I made this recipe from The Kind Diet (it’s on page 147 if you own it and want to look it up.) One of my friends is also gluten free, so I made here a mini batch substituting in gluten free pasta and gluten free soy sauce.
1/4 pound pasta
2 tablespoons olive oil
2 large onions, thinly sliced
2 garlic cloves, finely chopped
2 celery stalks, thinly sliced
1/4 cup shoyu
1/2 teaspoon fine sea salt
1/2 teaspoon 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 well.
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 three minutes longer, until the onions are transparent and turning golden.
Add the celery to the skillet and saute for three or four minutes. Stir in the shoyu, salt and garlic powder, then add the cabbage; saute for four 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-high heat for a minute or two and serve!