Quinoa Shell pasta with Garlic Jalapeno sauce.

• 2 cups quinoa shells cooked according to instruction, cooked; or other pasta of choice
• 2 teaspoons extra virgin olive oil or vegetable broth to make Oil free, or other oil of choice
• 1 carrot large, peeled and sliced
• 1/2 red bell pepper large, sliced
• 1 tomato medium, chopped small
• 1/2 teaspoon salt
• 1 teaspoon basil dried or parsley

Sauce

• 2-4 Tablespoons cashew more for thicker sauce, ground, raw
• 2 Tablespoons flour I used wheat, use any neutral flour or cashew flour
• 1/2 cup coconut milk or other non dairy milk of choice
• 1/2 jalapeño or to taste or Leave out for plain white garlic sauce
• 3-4 cloves garlic Use roasted garlic for a roasted garlic sauce
• 1/2 teaspoon mustard powder
• 1 Tablespoon nutritional yeast
• 1/4 teaspoon salt
• 1 Tablespoon extra virgin olive oil Omit for Oil free

Sauce Variations

• garlic use roasted instead of raw
• onion flakes a teaspoon
• ground white pepper to taste; instead of jalapeño pepper
• nutmeg fresh grated; a generous pinch