Pasta with Broccoli & Mushrooms
1 lb whole wheat macaroni elbows
1 bunch broccoli, chopped
1/2 lb button mushrooms, washed and sliced
2 T olive oil
3/4 cup nutritional yeast flakes
1 large fresh red tomato, diced
sea salt and black pepper to taste
In a large pot of salted water, cook the macaroni to desired doneness adding broccoli for the last few minutes (just enough to turn it nice and green without losing the crunch).
Meanwhile, sauté the mushrooms in olive oil until just cooked. Toss all ingredients together, coating well with the nutritional yeast flakes. Serve hot.