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Don’t toss your scraps just yet. Turn plant stems into the stars of the meal—and honor Mother Earth in the process—with this delicious, low-waste pasta sauce recipe. Simply gather whatever's left on your cutting board, be it carrot tops or broccoli, herb, cauliflower, or mushroom stems, and combine with pantry staples for a comforting, veggie-forward dish.
3 cups of any green veggie scraps you have on hand (like broccoli, cauliflower, and herb stems, carrot tops, and/or beet greens)
4 cloves skin-on garlic, smashed
1 skin-on shallot or ¼ onion, chopped
¼ cup mushroom stems, chopped
Lemon peel or juice from one small lemon
⅓ cup seeds (like pumpkin, sunflower, hemp, or pine nuts)
2 tablespoons olive oil
Salt + pepper to taste
2 servings of cooked pasta
By S LIFE MAG • March 28, 2023