A delicious, mouthwatering vegan pasta bowl using LIVWELL sauce, elbow pasta and copious amounts of vegetable toppings and cheese. 

Ingredients

• 1 bottle of LIVWELL Tuscan Butternut and Sage Sauce
• 1 box of Elbow Pasta
• 1/4 cup extra virgin olive oil
• 1 onion sliced lengthwise and sauteed/ caramelized in extra virgin olive oil
• 1 package of shitake mushrooms, diced into ½ inch cubes (8 oz)
• ½ cup extra virgin olive oil
• Green peas
• 1 cup Panko breadcrumbs
• Salt and pepper to taste
• 2 tsp parmigianno reggiano 

 Directions

1. First, sauté your onions and mushrooms on medium heat in large skillet in  extra virgin olive oil. Saute until caramelized, for about 10-15 minutes. Add peas at the end, sauté for another 3-5 minutes.
2. Next, toast breadcrumbs in separate medium skillet. Toast crumbs in 3 TBSP olive oil in a large skillet  over medium-high heat, tossing frequently until crunchy and golden brown.
3. Next, boil pasta according to directions. Drain and set aside
4. Add pasta and sauce back to pasta pot, mix thoroughly and warm lightly over stove – do not overheat!
5. After warmed throughout, add pasta to bowls then top with onions, mushrooms peas, breadcrumbs and parmigianno cheese. Serve warm. Mangia!