Golden Pasta

• 4 cups (two 32-oz boxes) vegetable stock
• 1 cup water
• 1/4 cup olive oil
• 1 tsp each basil, parsley, turmeric, paprika
• 1/2 tsp each oregano, rosemary, red pepper flakes, black pepper
• 1 large onion
• diced 2 large carrots, diced
• 2 cups rough chopped mushrooms*
• 4 cloves garlic, finely diced
• 1 inch ginger, finely diced
• 8 oz box rice linguine
• 1 cup peas (thawed if frozen) or cooked beans (any type)
• 2 cups (one 15-oz can) cooked sweet potato or pumpkin
• Salt to taste.

VARIATIONS:
There are so many ways to jazz up this simple recipe.
(a) Sauté the vegetables in the pot with a little olive oil before adding the stock, for more depth of flavor.
(b) Put the sautéed vegetables in the pasta bowl and then put the stock in the pot.
(c) Use different mild vegetables in the stock (chop the green ones large enough that they’ll scoop out with the pasta before pureeing) -- fennel, celery, cauliflower, whole baby spinach, green beans, summer squash, etc.
(d) Grate 2 cups of parmesan or romano cheese and mix into the sauce after pureeing for a golden cheese sauce.
(e) If you’d like more raw food, you can add any of the vegetables raw to the bowl with the pasta, plus chopped fresh tomatoes and herbs.
*You can use 1 cup of dried mushrooms and 1 extra cup of water (2 cups total) -- just add to the stock without soaking. Use pieces big enough to scoop out with the pasta.