Photo and Recipe by Tolerant Foods

Ingredients

  • 1 box Tolerant Kids Organic Red Lentil Galaxy pasta, cooked according to packaging directions
  • 24 ounces organic Marinara sauce 
  • 2 Zucchini, diced
  • 1 Summer squash, cubed
  • Coconut milk
  • Gluten-free flour
  • Nutritional yeast
  • Italian seasoning
  • Onion powder
  • Garlic powder
  • Salt + pepper, to taste
  • Parsley to garnish 

Directions

  1. Cook Tolerant Kids Organic Red Lentil Galaxy pasta, cooked according to packaging directions. Set aside. 
  2. Preheat the oven to 400 F.
  3. Chop zucchini and summer squash into bite-size pieces. Line a sheet pan with aluminum foil or parchment paper. Place chopped zucchini and summer squash on a sheet pan. Sprinkle Italian seasoning, salt, and pepper evenly over the vegetables. Bake for 20 minutes. 
  4. Heat coconut milk over medium heat. Whisk in GF flour and nutritional yeast. Add salt, onion powder, and garlic powder. Whisk until combined and smooth. 
  5. Reduce oven temperature to 350 F.
  6. In an oven-safe baking dish, combine pasta, marinara sauce, and roasted vegetables. Evenly spread cheese sauce over top. 
  7. Bake 15 minutes or until browned.
  8. Enjoy!
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