QUINOA PASTA WITH TOMATO MUSHROOM SAUCE

Quinoa Pasta Blend with homemade tomato Portobello mushroom sauce. Simple to make, vegetarian and gluten free. Perfect for a quick weeknight meal.

1½ cups quinoa penne pasta

For the sauce:
2 tbsp olive oil
1 small yellow onion, diced
2 large Portobello mushrooms
1 large carrot, diced
1 clove of garlic, pressed
one 14.5 oz (411g) can of diced tomatoes
pinch of sugar
½ tsp salt
½ tsp black pepper
½ tsp dried basil
¼ tsp crushed red pepper flakes (optional)

For topping:
¼ cup shredded Parmesan cheese

View the full recipe at cookinglsl.com →