Brown Rice Tagliatelle with Veggie Bolognese

This healthy veggie bolognese-style sauce is great served with our gluten free brown rice pasta. Note: Depending on the size of your vegetables, this recipe may yield extra sauce. The optimal proportions are 3 cups of coarsely chopped vegetables and 2 cups of tomatoes.

Instructions

1. Add the carrot, zucchini, summer squash, eggplant, onion and garlic to the bowl of a food processor. Pulse until coarsely chopped.
2. In a large skillet saute the oil, thyme and vegetables on medium heat for 3 minutes.
3. Add the tomatoes and salt to taste. Cover and cook on low for 25 minutes, stirring occasionally.
4. Cook the pasta according to package instructions.
5. Drain the pasta, toss with the sauce and serve.

You may substitute other seasonal vegetables of your choice.