Veggie Pasta with Balsamic Glaze

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INGREDIENTS

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Veggie Pasta with Balsamic Glaze

Serves 6

For the veggies:

1.5 tbs avocado oil

1 large red or sweet onion, chopped

1/2 a small red cabbage, thinly sliced

10 brussels sprouts, ends trimmed and quartered

1.5 tbs coconut aminos

Salt

Pepper

For the pasta:

A glug of olive oil

16 oz lentil pasta

1/2 c pine nuts

Sea Salt or Himalayan

Pepper

Aged Balsamic (this one is thick like balsamic glaze. Or you can simmer balsamic vinegar in a pan on low to thicken it)

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METHOD

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Heat avocado oil in a large skillet. Add the onions and sauté for 3 minutes. Add the brussel sprouts, sliced cabbage and coconut aminos. Sauté an additional 8-10 minutes until tender but still crunchy.

Meanwhile cook the pasta as directed on the box.

Once the pasta is cooked and drained, add the cooked vegetables. Add the glug of olive oil and top with pine nuts and balsamic glaze. Salt and pepper to taste.