Pasta Bake (GF, dairy free, vegan)

Fill a 2 qt pot halfway with water and bring to a boil.  Add 2 c Tinkyada Brown Rice Spirals.  Cook until mostly soft but a little tough.

While the noodles are cooking, add a handful of baby carrot shreds, half a sweet red pepper, a handful of cilantro, 2-3 chopped green onions, 1 TBS olive oil, sprinkle salt and pepper, 1/4 c water to a food processor and blend until smooth but a little chunky 

Heat oven to 350.  

Drain noodles.  Pour into a small greased pan.  Mix in veggie sauce.  

Add half a container of Soy veggie crumbles. Sprinkle on shredded non-dairy cheese. Follow Your Heart Feta crumbles tastes nice on this as well as Simple Truth Non-dairy cheddar style shreds.  

Cover and bake 30 min until the veggies are heated and the cheese is melted. Serve with green olives or capers.

Pairs nicely with steamed veggies and fish.