This recipe from @glutenfreefollowme uses vegetable flavored BOU for a hearty vegetarian and gluten-free pasta dish.
Red lentil pasta
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
Salt & pepper to taste
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!
Recipe created by @glutenfreefollowme.