Vegan summer vegetable pasta

Vegan summer vegetable pasta

Some more exciting recipes will hopefully be coming soon but, until then here is another one that is very easy but very tasty. I don't really have exact measurements for this one. The recipe is as follows...

zuchini
squash
red pepper
onion
garlic
fresh corn
salt and pepper to taste
cilantro
red pepper flakes or jalapeno if you want
Olive oil
White wine

Alright this is a rough estimate of what I put in here. I made this a long time ago and I don't make it the same way every time.

1. Step one make as much pasta as you think you will need. For this dish I like to use a large pieces of pasta as opposed to long skinny types of pasta.
2. While the water is boiling and the pasta is cooking slice all the vegetables, Zuchini and squash into bite size pieces, red pepper and onion julienne, garlic minced, fresh corn cut off the cob, diced jalapeno and chopped cilantro.
3. Heat olive oil.
4. Add garlic until it starts to bubble around the edges. Add vegetables in order of size. Salt and pepper to taste.
5. When it starts to get brownish or just soft depending upon your preference add a splash of white wine. Then add the cilantro.
6. Lastly add the pasta and toss.

You can top this with something like parmesean which I make by putting bread crumbs, almonds, salt, olive oil and brewers yeast into a food processor for a few seconds.
Coming soon vegan cook books, maybe a lasagna, some more art (which I think I might be better at then cooking) and I think I may have figured out how to post some music.