Whoever said vegan/gluten free food is boring has never had this pasta

SERVES: 3-4 depending on portion size

Ingredients:

• 1/2 red onion, diced

• 4 gloves of crushed garlic

• 1 tbsp olive oil

• 300ml veggie stock

• 2 tbsp coconut flour

• 1 cup nutritional yeast

• 1/2 cup sun dried tomatoes, chopped

• 1 portobello mushroom, diced

• 1 zucchini, sliced

• 1 bunch broccolini, ends chopped off

• 250g pulse pasta or gluten free pasta or pasta of choice

• Seasoning: salt and pepper, oregano, basil and parsley

Method:

1. Preheat oven to 160 degrees, then place the broccolini and zucchini on a baking tray. Season with a splash of olive oil, salt and pepper and bake for 15 minutes.

2. In a large pan heat up the remaining olive oil and sauté the red onion and crushed garlic until aromatic and translucent. Meanwhile put a pot of water on to boil and cook pasta as per packet instructions.

3. Add the veggie stock, coconut flour and nutritional yeast and let simmer for 5 or so minutes as this thickens up into a sauce. The coconut flour and nutritional yeast will later resemble parmesan cheese!!

4. Add in the sun dried tomatoes, mushrooms and fresh herbs and simmer on a low heat.

5. When the broccolini and zucchini have been lightly baked, add these into the sauce and let simmer. If the sauce becomes too thick and gluggly just add a splash of water until desired texture is achieved.

6. Once the pasta has cooked through, thoroughly rinse and drain, and then add into the pan with the sauce. Add salt and pepper to taste, and mix through until completely combined with the sauce.

BON APPÉTIT