Confetti Spaghetti

Ingredients

3 tablespoons each: butter and olive oil

1 cup minced onion

3-4 cloves garlic, minced

1/2 teaspoon salt

freshly ground pepper to taste

1 teaspoon dried basil

2 stalks broccoli - chopped

2 cups small cauiflowerettes

1/4 pound mushrooms, chopped

2 cups frozen peas

1 medium-size red bell pepper, diced

3 tablespoons Tamari sauce

1 pound spaghetti or linguine

4-6 scallions minced (OPTIONAL: I left out for the kiddos)

1 packed cup finely-minced parsley or dried

2 packed cups grated cheddar

Directions

1. In a large, heavy skillet, cook the onions and garlic in combined butter and olive oil with salt, pepper, and basil, until the onions are soft (5-8 minutes).

2. Add broccoli, cauliflower, and mushrooms. Stir, cover, and reduce heat to medium-low. Let cook until the broccoli and cauliflower are just tender (8-10 minutes).

3. Add peas and diced red pepper. Stir and cook over medium heat for just a few minutes - until the peas and peppers are just heated through. Remove from heat, and stir in soy sauce.

4. Cook the pasta until al dente. Drain, put into a large bowl, and immediately add the sauce with all its liquid. As you toss the mixture, sprinkle in the cheese and scallions and parsley (if using). Serve while hot!

Notes

6/7/26 used 15 oz gf spaghetti for full batch and it was plenty.

This makes a lot so often I only make 1/2 recipe. Frozen mixed cauliflower and broccoli can be used with 1 package for 1/2 recipe.

8 oz spaghetti

1 1/2 TBS each butter & olive oil

1/2 cup onion

2 garlic cloves

1 stalk broccoli

1 cup cauliflower

1/2 red pepper

1/8 lb mushrooms

1 cup peas

1 1/2 Tbs Tamari

1/4 tsp salt

1 cup cheddar cheese