Name: Creamy Pasta Primavera
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 8 servings
Ingredients: 16 oz pasta (of choice (use gluten-free if needed)); 1 medium red onion (quartered and thinly sliced); 1 cup broccoli florets (cut into bite-size pieces); 1 small zucchini (cut into bite-size pieces); 1 small yellow squash (cut into bite-size pieces); 1.5 bell pepper red, orange, and yellow bell peppers ((or any color), thinly sliced); 1.5 cups cherry tomatoes (halved lengthwise); 1 cup frozen peas; 0.25 cup fresh basil (chopped); 0.25 cup fresh parsley (chopped); null to_serve vegan parmesan (optional for serving); 0.666667 cup raw sunflower seeds ((see note 3)); 1 cup unsweetened non-dairy milk; 0.25 cup nutritional yeast ((see note 4)); 1.5 lemon juice of lemons (to taste); 3.5 cloves garlic (peeled (or 1-2 teaspoons garlic powder)); 1.5 tsp sea salt; 0.5 tsp freshly cracked black pepper

Instructions

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1

Start the [water] boiling in a large pot. Salt the water if you'd like.
2

Cut all red onion (1 medium), broccoli florets (1 cup), zucchini (1 small), yellow squash (1 small), pepper red, orange, and yellow bell peppers (1.5 bell), cherry tomatoes (1.5 cups), frozen peas (1 cup), fresh basil (0.25 cup), and fresh parsley (0.25 cup) into bite-sized pieces.
3

Once the [pasta water] is boiling, add the pasta (16 oz), stir, and turn the heat down to medium. Stir occasionally to prevent sticking. Drain when cooked, but do not rinse.
4

While the [pasta] is cooking, add the red onion (1 medium) and broccoli florets (1 cup) to a large nonstick pot. If cooking with oil, add grapeseed oil (1 tbsp); otherwise, splash water (1 tbsp) occasionally to prevent browning.
5

Cook the red onion (1 medium) and broccoli florets (1 cup) for minutes (3), stirring occasionally. Add the zucchini (1 small) and yellow squash (1 small). If you like softer bell peppers, add the pepper red, orange, and yellow bell peppers (1.5 bell) now. Cook for another minutes (2), stirring occasionally.
6

While the vegetables cook, add all sauce ingredients - raw sunflower seeds (0.667 cup), unsweetened non-dairy milk (1 cup), nutritional yeast (0.25 cup), juice of lemons (1.5 lemon), garlic (3.5 cloves), sea salt (1.5 tsp), and freshly cracked black pepper (0.5 tsp) - to a blender and blend until smooth. Adjust flavors to your preference.
7

Add the frozen peas (1 cup) to the pot and cook for another minute (1).
8

Finally, add the cherry tomatoes (1.5 cups) (and the pepper red, orange, and yellow bell peppers (1.5 bell) if you prefer them crunchier) and cook for about minute (1). Turn off the heat and season the vegetables with a little [salt] and [pepper].
9

Toss the pasta (16 oz) and cooked [red onion], [broccoli florets], [zucchini], [yellow squash], [red, orange, and yellow bell peppers], [cherry tomatoes], [frozen peas] in a large bowl. Add the [creamy lemon sauce] and mix well.
10

Stir in some of the chopped [fresh basil] and [fresh parsley], using the rest as garnish. Add a little [vegan parmesan] if you’d like and enjoy!
11

Refrigerate leftovers in an airtight container for 4-5 days. Reheat with water (1 tbsp) to prevent drying out, and mix well.