Ingredients
- 1 can of low-sodium vegetable broth or chicken broth
- 1 16-oz. pkg. Ditalini pasta
- 1 Tbs. olive oil
- 16 oz. Shitake mushrooms, sliced
- 1 12-oz. pkg. soft silken tofu, drained and diced
- 3 Hass avocados, peeled and cubed
- 1/4 cup chopped fresh basil
- Juice of 1 lime
- 2 Tbs. balsamic vinegar
- 1 Tbs. fresh thyme
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tbsp. espresso
- 1 yellow squash, seeded and diced (optional)
- 1 green squash, seeded and diced
- 2 brown kumato tomatoes chopped
- salt to taste
Recipe Description
In 2010 I was honored to be one of the finalists for a contest for Vegetarian Times. I made a dish I was super proud of and that is quick and easy to make. However, I am always looking for new recipes to try or modify my old dishes either to fit how my stomach is now due to Irritable Bowel Syndrome, or just to jazz things up. For this dish, I added a few veggies and used Ditalini pasta instead of Orzo since due to the quarantine, you can’t find some of the items you usually get at the supermarket. Enter the food Macgyver!!! Below is a pasta dish full of flavor and very filling.
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