My basil plant it doing awesome so this recipe works out great to use up some fresh basil!
I may have licked my plate.... maybe... I don't think anyone was looking to confirm.
This recipe is dairy, gluten & nut free. So you can serve it to any audience. Including kids cause mine loved it!
2 1/2 cups brown rice noodles (tinkyada)
1 cup carrots, chopped
1 cup onion, chopped
2 tsp minced garlic
2 cups sliced mushrooms
1 Tbsp olive oil
1 -14oz can diced tomatoes
2 Tbsp tomato paste
1/2 cup fresh Basil (about 2-3 Tbsp when minced)
1 Tbsp chives, minced
1/4 tsp Thyme
1 tsp oregano
1/4 cup nutritional yeast
1/2 tsp sea salt
Dash of red pepper flakes
Cook pasta according to packaging.
Sauté onion, garlic and carrot in olive oil for about 7 min over medium heat.
Add in mushrooms, Thyme, oregano, basil, chives and cook another 8 min.
Place the rest if the ingredients in pan and let it cook uncovered for another 10 min on medium- high to let some of the liquid evaporate.
Mix together with noodles and enjoy.
Try not to be too sad when there's not leftovers.
