Whole wheat capellini with caramelized onions

We snacked on black olives while we cooked.

We had such a busy week that we ended up having a version of the staple twice! Tonight it was with whole wheat pasta and with some gardein "chicken" cutlets. If you're not into the fake meat thing that's fine. It comes and goes with me. I liked these because when cut up with all the other stuff in the pasta they taste pretty good. And they smell yummy. Michael didn't agree with me on the taste. Oh well- more leftovers for me :) We were so hungry tonight and so lazy that I didn't even chop the garlic- we just used garlic powder. Not the same thing but sometimes you just have to go with it.


Ingredients:

whole wheat capellini (we made all 16 oz and this was way too much)
olive oil
1 large onion or 2 small onions, sliced thinly
1/2 green pepper, chopped
a handful or so of spinach
spices to taste (we used garlic, basil, oregano, crushed red pepper)
gardein "chicken" cutlets


1. Heat your pasta water and when ready, prepare pasta as indicated on package.

2. Meanwhile, slice and chop your veggies.

3. Heat about 2 Tbs olive oil in a small sauté pan over medium to medium-high heat. Add the onions and cook until lightly brown and caramelized. Michael came up with a good way to do this- just let them sit for about 20 seconds and then stir them and let them sit again, instead of constantly stirring. This way they get a chance to actually cook awhile and caramelize.

4. Add the green pepper and spices and stir for a bit. Add the spinach and stir until it wilts.

5. When the pasta is cooked and drained, put it back to the pot with about 2 Tbs olive oil, stirring to coat. You can add more if you think it's too dry. Add the vegetables to the pasta and gently combine.

6. In the same pan you cooked the veggies, cook the cutlets according to package directions (about 1-2 minutes per side). Serve these on top of the pasta mixture with some vegan parmesan.




We enjoyed our pasta with some delicious New Belgium brewery beers. I don't think they're technically vegan but again, I pick and choose my battles. They're local, very eco-friendly and have unique and delicious beer.