Italian Pasta

Oh my gosh this was delicious. This was a quick, filling meal and the leftovers reheated very well. I originally served this with our cheese sauce but the next day I had made a vegan Ranch and poured some of that over the pasta. DANG!! You have to try this. As usual if you don't like or  have an ingredient sub for something you do.

• 1 box pasta, cooked according to package directions
• 1 bunch asparagus, cut into 1-1/2 inch pieces
• 1 red bell pepper, cut into slices and cut in half
• 3 cloves garlic, minced
• 1/4 cup basil, sliced thin
• 1/4 cup sliced kalamata olives
• 1 cup grape tomatoes, halved
• 1/4 cup sunflower seeds, unsalted
• 1/2 teaspoon crushed cayenne pepper
• 3 tablespoons nutritional yeast

Get your pasta going while you cook everything else, during the last 3 minutes add the asparagus. When done drain it all and set aside.

Saute garlic and red bell pepper in water for 5 minutes. Remove from pan and set aside.

Saute tomatoes and basil in water for 4-5 minutes.

To skillet add the remaining ingredients, except nutritional yeast.  Toss well. Allow everything to become hot again. Then add yeast and stir well.

Add vegan cheese sauce (that has already been reheated) to the top before serving.

Enjoy!