No-Boil Pesto Pasta Bake

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

½ cup Nut-Free Pesto (see below)

3 cups vegetable broth (store-bought or homemade)

2 tablespoons nutritional yeast

½ teaspoon red pepper flakes (optional)

8 ounces gluten-free pasta*, I used rotini

8 ounces cremini mushrooms, sliced

1 dry pint cherry or grape tomatoes, left whole

10 to 12 Kalamata olives, sliced in half (around ¼ cup)

¼ to ½ teaspoon kosher salt, or to taste

Fresh Basil, for serving (optional)

subheading: Nut free pesto (makes 1 cup):

⅓ cup (48 g) pumpkin seeds or pepitas or walnuts

3 cloves of garlic

Juice of 1 lemon*

3 tablespoons nutritional yeast

2 ounces (55 g) fresh basil, de-stemmed (about 2 cups)

½ teaspoon red chili flakes (optional)

½ teaspoon salt, or to taste

½ cup (120 ml) high-quality extra virgin olive oil

Note: Ingredients may have been altered from the original.

Directions at frommybowl.com

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