1 lb package brown rice pasta, cassava spaghetti, or chickpea spaghetti
1 package (10 oz.) zucchini noodles
1 Tbsp olive oil
1 can (15-oz.) crushed tomatoes
1/4 cup olive oil
1/4 cup nutritional yeast
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup basil
Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package.
Place a large saucepan on medium-high heat.
Once the pan is warm, add the olive oil. Let the olive oil heat for about 1-2 minutes, then add the zucchini noodles.
Sauté the noodles for 4-5 minutes. Remove from heat and mix in with the brown rice pasta.
For the marinara sauce, place a large saucepan over medium-high heat.
Once warm, add a small amount of olive oil. Add the garlic and sauté for about 1 minute.
Pour in the crushed tomatoes, the rest of the olive oil, and salt. Mix and sauté for about 3 minutes.
Reduce the heat to low or simmer. Toss in the nutritional yeast, red pepper flakes and basil.
Taste and adjust for seasoning.
Pour over pasta.