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Comments local_offer Recipes
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Vegan, Gluten-free
Serves 4
Ingredients
1 Tablespoon olive oil
1 Small yellow onion, diced
2 Cups diced mushrooms
2 Cloves garlic, minced
1-475ml Jar La Dee Da Savoury Mushroom Basil Sauce
1 Cup vegetable broth
1 Cup unsweetened almond milk
1-340g Box gluten-free fusilli pasta
2 Tablespoons nutritional yeast
¼ Teaspoon red pepper flakes
2 Handfuls fresh spinach
½ Cup frozen green peas
Fresh basil, for serving
Directions
1. In a medium pot or dutch oven, heat the olive oil over medium-high heat. Add the onion and mushrooms with a pinch of salt and pepper, and cook until softened—about 5-6 minutes. Add the garlic, and cook until fragrant, 1 minute longer.
2. Add the savoury mushroom basil sauce, vegetable broth, and almond milk and bring to a simmer.
3. Add the pasta, and cook for 8-10 minutes, stirring frequently until pasta is tender to your liking and liquid is absorbed.
4. Stir in the nutritional yeast, red pepper flakes, spinach, and green peas. Cook for 4-5 minutes longer, just until spinach is wilted and peas are cooked through. Season with salt and pepper to taste, and garnish with fresh basil to serve.
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