Vegan Gluten-Free Pasta Primavera

a colorful and tasty pasta primavera dish made with gluten-free pasta and a mix of fresh vegetables in a savory vegan sauce.

Ingredients:

• 8 oz gluten-free pasta
• 2 cups broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced mushrooms
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup vegetable broth
• 1/4 cup nutritional yeast
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Following the directions on the package, cook the pasta, drain it, and set it aside

Warm up the olive oil in a big pan over medium-low heat

Put in the garlic and cook for one to two minutes, until it smells good

Put mushrooms, broccoli, bell peppers, carrots, and cherry tomatoes in the pan

For 5 to 7 minutes, until tender-crisp, saut the vegetables

To the pan, add nutritional yeast, salt, pepper, dried thyme, and vegetable broth

Combine well, then let it cook for two to three minutes, until the sauce gets a little thicker

Toss the cooked pasta in the pan with the sauce until it is well covered

Before serving, sprinkle with fresh basil leaves

Have fun with your tasty Vegan Gluten-Free Primavera Pasta