Vegan Veggie and "cheese" Pasta (Gluten Free)

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 ½ cups brown rice rotini pasta (I like Lundberg's pasta, their penne and macaroni work well too)", "3 ounces vegan soy cheddar cheese (I prefer Vegan Gourmet, it melts well in this recipe)", "2 cups zucchini", "12 grape tomatoes (you can use a red slicer but I hate tomato ""guts".

Yes, Vegan Veggie and "cheese" Pasta (Gluten Free) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.