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Looking for a hearty, flavor-packed meal that's quick and easy to make? Look no further than this delicious vegetable pasta bake! With a mix of tender, flavorful veggies and savory, protein-packed pasta, this casserole is sure to become a staple in your dinner rotation. And the best part? It's totally gluten-free, so even those with dietary restrictions can indulge. To make this yummy dish, you'll need: Ingredients: - 1 lb. gluten-free pasta - 2 zucchinis, chopped - 1 red pepper, diced - 1 yellow onion, chopped - 2 cups broccoli florets - 1/4 cup olive oil - 2 cloves garlic, minced - 1/4 cup all-purpose gluten-free flour - 2 cups unsweetened almond milk - 1/2 cup nutritional yeast - Salt and pepper, to taste - 1/4 cup chopped fresh parsley Instructions: 1. Preheat your oven to 375°F. 2. Cook pasta according to package instructions, then drain and set aside. 3. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add zucchini, red pepper, onion, and broccoli and sauté for 8-10 minutes, or until veggies are tender. 4. Add garlic to the skillet and cook for an additional 1-2 minutes, or until fragrant. 5. Sprinkle flour over the top of the veggies and stir well to combine. 6. Slowly pour in almond milk, whisking constantly to prevent lumps from forming. 7. Add nutritional yeast and stir well to combine. 8. Cook sauce for 3-5 minutes, or until it thickens up nicely. 9. Season with salt and pepper to taste. 10. Combine cooked pasta and veggie sauce in a large baking dish and stir well to combine. 11. Bake for 20-25 minutes, or until top is golden-brown and bubbly. 12. Sprinkle with chopped fresh parsley and serve hot. With its mix of fresh, healthy veggies and hearty, filling pasta, this vegetable pasta bake is the perfect way to satisfy your cravings for comfort food while still staying on track with your healthy eating goals. So why not give it a try tonight? You won't be disappointed!

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