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No-Boil Pesto Pasta Bake
Ingredients
  • ½ cup Nut-Free Pesto
  • 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 -  ½ teaspoon kosher salt, or to taste
  • Fresh Basil, for serving (optional)
Steps
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