This recipe from @glutenfreefollowme uses vegetable flavored BOU for a hearty vegetarian and gluten-free pasta dish.

Ingredients:

Red lentil pasta

Tomato sauce

BOU vegetable bouillon cube

10 spears of asparagus, roasted 

1 stalk of green onion, chopped

3 cherry tomatoes, cut in half

Half an avocado

1 tsp sesame seeds

Avocado oil

Salt & pepper to taste

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Directions:

Pour 3 quarts of water into a pot, along with a vegetable bouillon cube.

Boil the water. 

Drop pasta into boiling water.

Boil for 2-3 minutes.

Add tomato sauce to pasta.

Roast asparagus topped with avocado oil, salt, & pepper in oven at 400 degrees for 35-40 min.

Put pasta on a plate with asparagus, cherry tomatoes, and green onions.

Sprinkle pepper on top.

Add a spoonful of tomato sauce into half of an avocado, and sprinkle sesame seeds on top of avocado.

Once pasta is strained in pot, combine with shrimp and then place in a large serving try. Cover with fresh cherry tomato sauce.

Garnish with fresh basil and serve!

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Recipe created by @glutenfreefollowme.