I made it 143 days without posting a food photo. As a foodie family, that was hard. And I give up. This is one of my most favorite fast dinners when things are chaos at our house. We call it pizza pasta. We choose all organic ingredients and it’s so delicious. This serves our family of 6 dinner plus leftovers. Recipe follows.
Splash Braggs Olive Oil
1 Red Bell Pepper Julienne cut
1 Orange or Yellow Bell Pepper Julienne cut
1 Green Bell Pepper Julienne cut
1 White Onion
I Container Mushrooms, washed and sliced
2 Lg Cans Black Olives
2 Packages Applegate Pepperoni Slices cut in to quarters
2 Cans Organic Pizza Sauce
1 Box Quinoa Pasta or Lentil Pasta (we prefer Lentil Penne by Tolerant Noodles)
3 Cloves Minced Garlic
Handful fresh or dried basil
Tablespoon or two dried oregano
Sea Salt & Pepper to taste
Put water on the stove to boil, when ready, cook noodles according to the instructions on the box. Cut up peppers, onion, mushrooms and pepperoni and place in wok with a splash of olive oil. Add minced garlic, black olives, basil, oregano, sea salt and pepper. Saute over medium heat for 5-10 minutes (peppers should still be crunchy). Add pizza sauce and continue to cook for several minutes over medium heat. Add noodles and mix well. If you aren’t dairy free you can add some raw milk cheese or parmesan. Serve hot. Peppers and onions should still have some crunch to them.