1 head broccoli
3 ounces jumbo/extra large olives, thickly sliced
1 cup whole wheat rotini pasta
1 cup plain or veggie-flavored rotini pasta
1 tablespoon nutritional yeast
2 tablespoons olive oil
Salt, to taste
1) Fill a large pot with water and bring to a boil. Chop the broccoli into small pieces and boil for 8 to 10 minutes. Add noodles and cook for 4 minutes. For this recipe, you'll want them al dente, but if you really like them tender, then go ahead and add an extra 3 minutes.
2) Strain noodles and mix with remaining ingredients in a medium-sized mixing bowl. Stir it well to break up the broccoli. Taste and adjust salt as desired.
When serving, if desired, sprinkle an extra tablespoon of nutritional yeast over the noodles. And that's it! It's just that easy.
TIP: For a really cheesy effect, use rice rotini noodles, remembering to keep it al dente. I used some when I was out of my usual stuff, and the starch has quite an amazing effect.
Source of recipe: I was still getting used to the lack of dairy in my diet, and so wanted to see if I could come up with a substitute for cheese. This was my first attempt at that. It wasn't too cheesy, but it's still pretty tasty!