Pasta Primavera with Brown Rice Spaghetti, Broccoli, Onions, Carrots, Porcini Cepes Mushrooms

Preparation

This recipe will make 6 to 8 servings as a main meal. The veggies can be cooked in the simmering sauce in a pot on the stove top, or in a covered ceramic baking dish in the microwave oven. We prepare the veggies and sauce in our microwave oven.

Wash and clean the veggies, and peel the onions and carrots. Cut the broccoli florets into bite-sized pieces, cut the onions in half from top to bottom and slice thinly into half circles, and thinly slice the carrots.

Place the veggies in a large covered baking dish.

Rinse the porcini mushrooms, and add to the veggies.

Add the basil, fennel seeds, and hot sauce, mix well, cover and cook in the microwave for about 10 minutes, mixing occasionally, until the onions begin to get semi-translucent.

While the veggies are cooking heat the water in the pasta pot to boiling and cook the spaghetti as per package instructions. Drain when cooked.

Add the crushed tomatoes and the tomato paste to the veggies and mix well, cover, and cook until the sauce is hot and the veggies are tender to your taste.

Add the spaghetti to the veggies and sauce, mix together and let the flavors blend together for about five minutes.

Serve with a large tossed salad and enjoy.