Ingredients:

  • 8 oz. uncooked gluten-free pasta (we use Trader Joe’s Brown Rice & Quinoa Pasta)
  • 1/4 cup WVOO Eureka Lemon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 cup fresh basil, julienned
  • 1 cup grape tomatoes, sliced into small rounds (about 3 per tomato)
  • 1/4 cup nutritional yeast
  • Salt & pepper to taste

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Top with:

  • Red pepper flakes
  • Vegan parmesan cheese
  • Fresh basil, julienned

Preparation:

  1. Cook the pasta according to packaging directions.
  2. In the meantime, heat a medium pot over medium heat with the olive oil. Add the garlic and sauté for 2-3 minutes, or until fragrant and cooked through.
  3. Bring the heat down to low and add in all the remaining ingredients except for the pasta and mix until well combined. Allow to simmer for a minute.
  4. Add pasta and serve.