Gluten-free Pea Pasta with Mushrooms & Zucchini

As an Italian, classic penne with red sauce will always have my heart! But as a human living with GERD, acidic tomatoes don’t seem to love me back. I am always trying out new pasta recipes that are just as tasty and convenient as the real thing, but that aren’t as harsh on my stomach. This dish hit the spot!

For this recipe, I used organic green pea pasta. It is higher in protein and fiber making it a little more satiating, great for balancing blood sugar and provides more sustained-energy.

I used broth to boil the pasta to add a little extra flavor, and used some of that broth to saute the vegetables to make a light-sauce consistency. Topped with nutritional yeast, this meal was flavorful, nutritious and incredibly easy to make!

Recipe:

• 1 box organic pea pasta

• 3 cups organic low sodium vegetable broth

• 1 pint shiitake mushrooms

• 2 zucchini, sliced thin

• 1/2 medium onion, chopped

• 3 tbs nutritional yeast

• 1 garlic clove

• 1-2 tbs extra virgin olive oil

Bring broth to a boil and add pasta. While pasta is cooking, add garlic, onions, mushrooms and zucchini to a pan and saute until fragrant and cooked through. Add a few spoonfuls of broth and let simmer until thickened. Mix in the nutritional yeast and pasta, drizzle extra olive oil, and enjoy!