RECIPE: Vegan pasta and sauce

Ava Aymie and Elena Neilson

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  • 1 28 oz can of crushed tomatoes
  • 1 box of your favorite pasta
  • ½ cup of celery, carrots, and onions mixed
  • ¼ cup of chopped parsley
  • A few rosemary leaves
  • 3 tbsp of olive oil
  • 1 tsp of dried herbs (thyme, marjoram, savory, rosemary, basil, sage, lavender)
  • Moderate amount of salt and pepper
  • A few slices of zucchini (optional
  • Meatballs (optional)