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Spaghetti with Spicy Veggies
This hearty meal blends warming spices such as cumin, paprika and coriander with smoky MRM Mesquite for a healthy meal. Using spaghetti made from legumes is an excellent way to add a dose of plant-based protein to your diet. The sautéed veggies pack in even more nutrients and fiber to keep you full for hours.
1 serving bean-based pasta, like Explore Asia Soybean Spaghetti, cooked according to directions
1 cup chopped cauliflower florets
1 large carrot
¼ large white onion, chopped
handful of sugar snap peas
1 tsp cumin
1 tsp coriander
½ tsp turmeric
¼ tsp paprika
MRM Raw Organic Mesquite Powder 2/3 cup diced tomatoes, canned
In a medium sized pot, add a layer of water or oil and sauté the onion until translucent.
Add in the carrot, cauliflower, snap peas and spices, stirring to coat.
Add the canned tomatoes and cook until the veggies soften.
Cook spaghetti according to package directions and add to the pot of veggies.
Stir until all ingredients are warmed and mixed well together.
Add to a bowl, top with fresh cilantro and enjoy!
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