Here is a quick and easy meal that the whole family will love!
[Makes 3-4 servings]
12 ounces gluten-free spaghetti
or pasta of choice
1/2 bunch of broccoli, cut into 1-inch
pieces (about 2 cups)
1 tablespoon extra virgin olive oil
12 ounces mushrooms, halved
1 small onion, minced
1 small carrot, cut into julienne slices
1 small red pepper, cut into ¼-inch
4 asparagus spears, cut into julienne slices
8 ounces almond, coconut, rice,
or hemp milk
1/2 cup gluten-free, organic
1 1/2 teaspoons sweet rice flour or rice flour
1/2 teaspoon Himalayan pink sea salt
2 cloves garlic, minced
1 medium-sized, organic Roma
tomato, seeded and diced
3 tablespoons shredded vegan
mozzarella cheese (optional)
2 tablespoons minced parsley
Cook pasta as directed on label in a large saucepan; drain, and return to saucepan. Keep warm.
Meanwhile, in a 2-quart saucepan over high heat, add broccoli pieces & asparagus spears to 1 inch of boiling water. Cover and decrease heat to low. Simmer 2-3 minutes, stirring once or twice until tender. Drain.
Preheat a 12-inch skillet over high heat. When hot, add olive oil, garlic, onion, and carrot. Stir frequently until golden and tender-crisp. Add red pepper and mushrooms. Cook until vegetables are tender.
In a large bowl, add milk, broth, rice flour, and salt. Blend well with a fork until all the lumps are dissolved. Add the milk mixture to the vegetables in the skillet. Bring to a boil over high heat and cook for one minute. Add tomato, cheese, parsley, broccoli, asparagus, and pasta, tossing to coat everything with sauce, and heat thoroughly.
Let me know what you think in the comments below! xo