Gluten-Free Shells And Vegetable Medley Recipe

About this recipe

A delightful gluten-free dinner featuring pasta shells, fresh vegetables, and a creamy cheese sauce. Perfect for those seeking a quick and satisfying meal.

Ingredients

• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 250G Holland & Barrett Nutritional Yeast Flakes
• 395G D'Aucy Chopped Spinach
• - Schwartz Garlic Powder 480g
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Cook 200 g gluten-free pasta shells according to package instructions, then drain and set aside.
2. 2. In a large skillet, heat 1/2 cup of olive oil over medium heat.
3. 3. Add 1 cup of diced zucchini, 1 cup of diced bell peppers, and 1 cup of chopped spinach to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
4. 4. Stir in the cooked pasta shells and 1 cup of nutritional yeast. Mix well until the nutritional yeast is evenly distributed.
5. 5. Season with 1 tsp garlic powder and salt to taste. Serve warm.