Creamy Pasta Primavera

Can’t go wrong with a big ol’ plate of pasta with some veggies.

This is one of those clean-out-your-fridge-and-hope-that-everything-goes-together type of dish. And lucky for me…it did.

Lots of farm fresh veggies (using more or less to your heart’s desire) and a basic creamy sauce makes for a winning combination. I personally don;t even like mushrooms, but they were hidden well among all the other vegetables. This made me extremely happy. To be ingesting such healthy vegs, that I generally don;t want even touching my other foods. The crunchy ingredients offset the softer ones well, and the super fragrant garlic sauce helped bind it all together. Chilled or hot, this pasta primavera is a versatile, adaptable winning dish!

1 lb cooked organic pasta (curly or twisted ones are ideal though)

1 1/2 cups broccoli florets

1 1/2 cups frozen peas

1 cup thinly sliced carrots (I made them into half moons on a mandoline)

1 cup thinly sliced mushrooms

1 cup thinly sliced zucchini (again, half moons)

1 cup thinly sliced summer squash (hello, half moons)

1 bell pepper of your choice, sliced

1 yellow onion, diced

1/4 cup julienned basil

3 cloves garlic, minced

Vegetable broth as needed (if the veggies stick to the pan)

All purpose seasoning, sea salt and black pepper to taste

Olive oil and crushed red pepper

SAUCE

1 1/2 cups coconut milk creamer

1/3 cup raw cashews

3 tbsp nutritional yeast

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp garlic powder

• For the sauce, blend all ingredients together in a blender until smooth
• In a deep skillet or a saucepan, heat crushed red pepper in olive oil over medium heat
• Add onions and cook for about 10 minutes
• Add carrots and bell pepper and cook for 5-7 more minutes, stirring frequently
• Add broccoli and peas and cook for 5 more minutes (this is where I added a little broth)
• Add mushrooms, zucchini, squash, basil garlic, salt and black pepper and cook for a few more minutes
• Add pasta and sauce to the skillet, stir well and cook until the sauce begins to thicken and stick to the pasta and vegetables