i made vegan "parmesan" with this meal, with 1/8C of bread crumbs & nutritional yeast. for tomatoes i used heirlooms picked fresh from the garden, along with basil too. i used much more basil then the recipe called for. we like garlic, so i used two cloves. and instead of bowtie, we used fusilli pasta. this was a wonderful way to use up some veggies from the garden. i'll definitly make it again, and again!