1 poblano pepper, roasted

5 cloves of garlic, roasted

5 slices Chao vegan cheese

2 avocados

1 bag Tinkyada Brown Rice Spirals Pasta

1 bag (16 oz) frozen broccoli

1 tsp salt

1 tsp garlic

1 tsp black pepper

1 tsp crushed red pepper

2 tsp ground coriander

1/2 cup non-dairy whipping cream

Topping Hemp seeds, fresh cilantro, chopped

If you haven’t roasted your poblano and garlic, find 20 minutes during your day to roast the pepper and garlic by adding a little avocado oil onto clean pepper and garlic (you can leave the garlic in its shell for roasting)

When you’re ready to make dinner, bring large stock pot to boil, add noodles. When the noodles have been cooking for five minutes, add your frozen broccoli to the boiling water with the noodles, bring to boil again and cook for additional five minutes. The broccoli and noodles should be tender. Remove from heat, drain, and set aside. Reserve 1/2 cup of pasta water

In a high speed blender, add roasted vegetables, coriander, salt, peppers, avocados, whipping cream and blend until smooth. If the mixture is too thick, you can add a splash of your reserved pasta water. Taste your sauce! Adjust spices as desired.

Turn heat to low/ medium and add sauce to pasta and broccoli pot, add Chao vegan cheese, mix well, and cover. This will allow the cheese to melt. Stir every minute or so until cheese is well blended into dish.

Serve with hemp seeds and fresh cilantro