Gluten-free shells with “creamy” pesto, mushrooms, onions, and broccoli

For the pesto: drain and rinse 1 can of white beans, blend together with 1 cup fresh basil, 1/3 cup nutritional yeast, 1 tsp garlic powder, 2 TBL lemon juice.

Cook your pasta and saute your veggies. Mix it all together in a big, delicious bowl.

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4 thoughts on “Gluten-free shells with “creamy” pesto, mushrooms, onions, and broccoli

    • I should have been a little more specific about the ratios! It was about 3 cups of rice shells (dry), 1 head of broccoli, 1 cup of sliced mushrooms, and 1 onion. We ate it all, I’m sad I can’t eat it right now! Please enjoy.

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