• 1 cup cherry / grape tomatoes, halved
• 2 cloves garlic, plus more to taste
• 2-3 Tbsp nutritional yeast
• 1/2 tsp sea salt, plus more to taste
• 1 cup water or unsweetened almond milk ((we did half of each))
• 1 healthy pinch sea salt
• 10 ounces gluten-free pasta ((ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli))
• 1 tsp oil ((or sub water, adding more as needed as it evaporates))
• 1/3 cup sliced red onion
• 1 cup sliced yellow squash or zucchini
• 1 healthy pinch each sea salt and black pepper
• 1 tsp dried Italian herbs ((oregano and basil // optional))
• 1 pinch red pepper flake ((optional))
• 2 cups spinach ((or other delicate green // we found sturdy greens, e.g. kale, to add too much chew))
