1 medium size yellow onion, roughly chopped3 large tomatoes, cut into bite size pieces2 yellow bell peppers, cut into bite size pieces6 oz. medium size button mushrooms, quartered1 lb. young asparagus spears, trimmed and cut into 2-inch pieces4 garlic cloves, quartered¼ cup extra virgin olive oil1 Tbsp. dried basil1 tsp. Himalayan salt or to tasteHot chili pepper flakes to taste (optional)10 oz. uncooked gluten free pasta (quinoa, corn or rice)Note: in this recipe the flavour is as good as the ingredients, try to use young organic veggies if possible Preheat oven to 400 FIn a large oven proof pan combine all the ingredients, except the asparagus
and bake for 15 minutes, carefully stirring half way throughWhile the veggies are baking, cook the pasta according to the package instructionsAfter 15 minutes, add the asparagus to the vegies and bake for 5 more minutesAdd pasta to the veggies and combine well. Enjoy!