Asparagus, Petite peas, Red Bell Peppers, Mushroom and Linguine Pasta in red sauce.
1 Package of Sliced Portobello Mushrooms
1 Red Bell Pepper – Chopped
1 Bag of frozen or fresh petite peas
1 White Onion – Chopped
1 Box Whole Wheat Linguine Noodles
1 can of Asparagus
1 Jar of Portobello Mushroom Spaghetti Sauce
Bring water to a boil, add the pasta and stir for 30 seconds. Cook about 10 mins and drain.
In a pan add chopped onion, sliced mushrooms and bell peppers. Cook on medium heat till tender.
At the same time in a pot add peas with 1/2 cup of water. Boil till soft and then strain.
Do the same with the asparagus in another pot.
Combine all ingredients together and Stir!
Add Johnny’s Seasonal Salt to taste.
Serve with a tablespoon of Nutritional Yeast sprinkled on top. 🙂