Broccoli and navy bean pasta

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Spaghetti rigati, al dente
1 Onion, chopped
2 heads Brocolli, sliced for the stems and long divided florets for the rest
Pureed/ground/extremely finely chopped carrot (a failed attempt at juicing carrots, rescued by this recipe)
Fresh jalepeño and that small long skinny orange pepper.
Can of navy beans (used Goya easy-open 15 ounce).

Stems go in first, at the same time as the onions, in a wok in a little bit of olive oil.

Add some salt. Some celery seed. A little poultry seasoning (coriander, mostly).

Start the pasta.

When onions start to be decently fried, put in the broccoli florets and the carrot mini-chips.
Add finely chopped hot peppers.

Add a little pearl river bridge superior light soy sauce.

Stir a lot.

Add navy beans, half to the vegetables and half to the just-drained pasta.

Stir both some more. Heat can be turned off at this point.

Optionally serve with yeast flakes, additional thinly sliced hot pepper, soy sauce, sirachi sauce.

Eat!

(Endorsed by Mom. Also good cold.)