Tomato and basil pasta

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.