A twist on the traditional spaghetti. No meat, or meat substitute, and you're eyes are not deceiving you, it does have cabbage, celery and soy sauce in it! A whole lot tastier than you would think. :)
(Sorry, no pictures)
Recipe from The Kind Diet
1/4 Pound pasta (I used spaghetti noodles)
2 tablespoons olive oil
2 large onions, thinly sliced (I used one yellow, one red)
2 garlic cloves, finely chopped or thinly sliced
2 celery stalks, diced or thinly sliced on a diagonal
1/4 cup shoyu (soy sauce)
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1 head green cabbage, thinly sliced
5-6 tablespoons marinara sauce
Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta; cook just until al dente. Drain the pasta well.
Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and saute for 3 minute longer, until the onions are transparent and turning golden.
Add the celery to the skillet and saute for 3 or 4 minutes. Stir in the shoyu, salt, and garlic powder, then add the cabbage; saute for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer.
Add the pasta to the skillet with the sauce and toss together. Cook over medium-high heat for a minute or two and serve.
Serve with garlic bread. mmm
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