gluten free | vegetarian | egg free | soy free

25 minutes or less

What You’ll Need:

8-ish ounces brown rice, quinoa or chickpea pasta

2 large broccoli crowns, broken into florets

1 sweet bell pepper, sliced

4 ounce log soft goat cheese

¾ c warm, filtered water

1 tsp sea salt

.25oz fresh basil. chopped

¼ c almond slivers

Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

While pasta cooks, put broccoli & peppers in a large colander & set in the sink.

SLOWLY drain cooked pasta directly over prepared veggies to flash steam. Leave in the sink while you make the sauce:

In the empty pasta pot, combine goat cheese, warm water, salt & basil, stirring until cheese is melted.

Stir veggies & pasta into sauce. Top with almonds.

Serves 2.