My niece Taibi, shown below at the opening of a show of her collages,
cooked up this delicious pasta Italiano for me. I ate it at room temperature with a veggie burger, recipe here, but it could easily stand on its own as a vegan main dish, heated or cold, since it's full of beans (and I mean that in a good way!). Here's the recipe:
GLUTEN FREE VEGAN ITALIAN PASTA AND VEGETABLE SALAD
1 cup steamed broccoli florets
1 cup yellow squash, thickly sliced
2T olive oil
3 minced garlic cloves
3 cups cooked Trader Joe brown rice pasta
1/2 cup Trader Joe tomato sauce
15 oz rinsed and drained canned navy beans
1 cup fresh basil leaves torn into medium size pieces
Saute squash, basil and garlic in oil until squash is cooked through.
Add beans, sauce and broccoli.
Remove from heat.
Add salt and pepper to taste
Serve warm, cold or at room temperature. Pretty as a work of art. Speaking of which....here's another piece of Taibi's art I really like. More can be see at her blog, here.