Creamy Pasta with Veggies

This is a simple pasta dish that is perfect, creamy and delicious. I love to throw things together and this quickly became a favorite. Feel free to add different veggies (broccoli anyone?) and play with the spices. Cayenne pepper or smoked paprika would taste great too!

12 oz gluten-free pasta
1 cup frozen green peas & carrots
1 12 oz. pck Beyond Meat chicken-free strips
Pinch dried rosemary
Pinch dried thyme
3 tbs vegan butter
1 tbs olive oil
3 tbs nutritional yeast
Black pepper
Sea salt

1. Boil a pot of water, add pasta and frozen peas & carrots. Don’t overcook the pasta.
2. While the pasta and veggies are boiling, heat the chicken-less strips in a skillet. Sprinkle with the rosemary and thyme. Stir until heated thoroughly.
3. Drain the pasta and veggie mix and add back to the pot. Stir in the butter, olive oil and nutritional yeast until the butter is melted. Add the chicken-less strip and stir well. Flavor with black pepper and sea salt.
Enjoy!