INGREDIENTS
8 ozs
pasta shells
12 ozs
marinara sauce
1/4 cup
coconut milk
1 cup
zucchini
1 cup
squash
1 cup
beans
1/3 cup
onion
2 cloves
garlic
1 tsp
seasoning
1 tsp
garlic powder
1 tsp
rosemary
1 tsp
thyme
1/2 tsp
basil
1/2 tsp
oregano
1 tsp
salt
1 rack
c of pepper
1 serving
vegan parmesan
1 serving
nutritional yeast
1 serving
other spices