Pasta Primavera (Vegan and Gluten Free!)

We haven’t added a recipe in a while, but when I throw something together and Audrey says “Mom, you’ve gotta put it on the blog,” and it’s healthy…  here it is:

Cook and rinse a one-pound bag of brown rice macaroni-style pasta so it’s a little al dente.

In a large pan melt four tbsp.(or more if needed) extra virgin coconut oil** (** Coconut oil is the only oil I cook with because it doesn’t break down when heated to high temperatures, it tastes great and it has many health benefits, which you can read about online).

Sauté 1 cup chopped fresh basil leaves on a low heat until slightly wilted (a minute or two).

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