8 oz. bow-tie pasta
1 teaspoon olive oil
8 medium mushrooms
1/2 bell pepper
1/4 cup sun-dried tomatoes
1 clove garlic
6 oz. vegan cream cheese
1/4 cup vegan vegetable broth
1/4 cup soy or rice milk
3 tablespoon basil
1/2 teaspoon sea salt
pepper to taste
Cook pasta. Add olive oil to a skillet and heat. Add peppers, tomatoes, and garlic. Cook until peppers are tender. Add cream cheese, broth, and soy or rice milk. Add seasonings and cook until heated. Serve!