One-Pot Pasta with Spring Veggies Recipe - Forks Over Knives

Ingredients

• 5 cups low-sodium vegetable broth
• 12 oz. dry whole wheat angel hair pasta, broken if needed to fit pot
• ¾ cup matchstick-cut carrots
• 8 oz. thin green beans, cut into 1-inch lengths (2 cups)
• 2 cups sliced halved summer squash
• 4 cloves garlic, thinly sliced
• 2 sprigs fresh oregano
• 1½ 15-oz. cans no-salt-added white beans, rinsed and drained (2¼ cups)
• 1 cup halved cherry tomatoes
• ¼ cup sliced scallions
• ½ teaspoon sea salt
• ¼ to ½ teaspoon crushed red pepper
• ½ cup torn fresh basil
• 2 tablespoons nutritional yeast