Vegan Pasta Primavera Recipe - Forks Over Knives

Ingredients

• 12 ounces quinoa penne
• 3 cups broccoli, chopped
• 2 cups carrots, diced
• 1 onion, diced
• 1 cup red bell pepper, diced
• 1½ tablespoon garlic granules
• 2 cups low-sodium vegetable broth
• ½ cup raw cashews
• 1 cup soy milk
• ½ cup oat flour
• 2 cups green peas
• ¼ teaspoon black pepper
• 2 teaspoons dried basil or 2 tablespoons fresh
• 2 teaspoons dried oregano or 2 tablespoons fresh
• 1 cup cherry tomatoes, halved