A bold, spice-forward pasta loaded with colorful vegetables and anti-inflammatory spices. This dish delivers deep flavor and satisfying comfort without feeling heavy.
DIETS: LC GF VG VT
Serves 2
Time: 30 Minutes

Ingredients: 

• 1.5 cups rotini pasta (gluten free if desired)
• 2 tablespoons extra-virgin olive oil
• 1 yellow bell pepper, diced
• 1 large jalapeno, minced
• ½ cup finely chopped cabbage 
• 1/2 Tablespoon dried oregano
• ½ teaspoon curry powder
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• ½ teaspoon ground coriander
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground turmeric
• ½ teaspoon asafoetida (or 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder)
• 1 cup canned crushed tomatoes
• ¼ cup passata (tomato puree)
• 1 tablespoon nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons fresh cilantro leaves, for serving

Instructions: 

• Cook the pasta according to the package directions. Drain and set aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the peppers and cabbage and cook, until the vegetables soften (5 minutes). Add the oregano, curry & chili powders, salt, coriander, black pepper, turmeric, and asafoetida and cook for about 1 minute, stirring constantly.
• Reduce the heat to low and add the crushed tomatoes, passata, nutritional yeast, and soy sauce. Cook, stirring occasionally, until the sauce is warmed through and the flavors have combined (approximately 5 min).
• Add the cooked pasta to the sauce and toss to coat.
• Serve warm topped with the cilantro.

Nutrition Info Per Serving: 
Calories    ~485 kcal
Total Fat    ~17 g
Cholesterol    0 mg
Sodium    ~1,080 mg
Potassium    ~780 mg
Carbohydrates    ~66 g
Fiber    ~10 g
Sugars    ~8 g
Protein    ~15 g