Sprouted Pasta Sauce with Spelt and Buckwheat Gemelli

• 2 small leeks, white and light green parts chopped (2 cups)
• 2 Tbs. olive oil
• 1/2 yellow bell pepper, chopped (1 cup)
• 1 cup petite carrots
• 1 25-oz. jar pasta sauce, such as Lucini Spicy Tuscan Tomato
• 2 cups spelt and buckwheat gemelli, such as Eden Organic
• 1 6-oz. pkg. or 2 cups crunchy bean sprouts, such as lentils, peas, and adzuki beans
• 1/2 cup crumbled vegan feta cheese, optional

1. Heat oil in medium saucepan over medium heat.
2. Add leeks, bell pepper and carrots, and saute 5 to 7 minutes, or until leeks are soft.
3. Stir in pasta sauce and 1 cup water.
4. Cover, and reduce heat to low.
5. Simmer 30 minutes, or until carrots are tender.
6. Meanwhile, cook gemelli according to package directions.
7. Stir crunchy sprouts into pasta sauce, and cook 2 to 3 minutes more, or until heated through.
8. Serve sauce over gemelli, and sprinkle with feta cheese, if using.

leeks, olive oil, yellow bell pepper, petite carrots, pasta sauce, buckwheat gemelli, crunchy bean sprouts, crumbled vegan

Taken from www.vegetariantimes.com/recipe/sprouted-pasta-sauce-with-spelt-and-buckwheat-gemelli/ (may not work)