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Categories:
broccoli florets tomatoes mushrooms olive oil garlic vegetable broth onion rotini pasta Veggie dairy Veggie Vegan
Viewed: 19 - Published at: a year agoIngredients
- 1 cup broccoli florets
- 5 halved cherry tomatoes
- 1/3 cup sliced mushrooms
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 15 oz vegetable broth
- 1 tsp onion powder
- 1 1/2 cup Rotini pasta
- 3 tbsp Go Veggie dairy free cream cheese
- 1 dash Go Veggie vegan mozzarella shreds
Method
- Warm the oil in a skillet over medium heat.
- Add the broccoli, tomatoes, mushrooms, and garlic and sautee for 3-4 minutes over medium-high heat.
- Turn the heat up to high and add the broth, onion powder, and the pasta.
- Bring it to a boil and let it simmer for 15 minutes or until the pasta is soft, stirring it occasionally.
- Take it off the heat and stir in the cream cheese.
- Let it sit for 5 minutes while the sauce thickens.
- Sprinkle the mozzarella crumbles over the top to taste...And enjoy!
- Watch my vegan life at YouTube.com/lilhpster
