Veggie Pasta with Marinara Sauce

Created by Mark Marquardt!

Servings: 4

Ingredients:

• 2 cups: spiral pasta (also called fusilli)
• ½ medium onion: use the whole onion if you like onions
• 1 package frozen veggie crumbles (e.g., Morning Star Veggie Crumbles)
• 1 – 2 cups butternut squash (1/2 in. cubes) fresh or frozen (both fresh and frozen are available in many grocery stores or you can make your own)
• spices: I like salt, oregano and sage, but this is an individual taste
• 24 oz jar marinara sauce
• 2 medium tomatoes
• 2 – 3 tablespoons extra virgin olive oil

Directions:

1. Boil 2 – 3 quarts of water to cook pasta
2. Dice the onion into small pieces and sauté with olive oil in large frying pan, add salt while frying. Fry onions until slightly brown (about 5 – 6 minutes)
3. Add pasta to water and cook as directed on package (usually 9 – 11 min)
4. Add butternut squash to sautéed onions and sauté until slightly brown (4-5 min)
5. Add oregano and sage (or other spices as desired)
6. Add frozen veggie crumbles and heat until slightly brown (4-5 min)
7. Add marinara sauce to sauté pan
8. Cut tomatoes in small pieces and add to sauté pan
9. When the pasta is cooked to al dente, drain in colander and add to sauté pan
10. If pasta has cooled, heat in the sauté pan until hot
11. Serve hot