Pasta Primavera - Plant Based Cooking

Name: Pasta Primavera - Plant Based Cooking
Ingredients: 1/2 head cauliflower (broken into bite-sized pieces); 2 large peppers (any color, seeded and chopped into about 1″ pieces); 2 large carrots (peeled and cut into 1/2 rounds); Any other veggie (preferable green, you might have on hand, chopped into 1″ pieces); 1 package whole wheat spaghetti; 1/2 medium white or yellow onion (diced); 1 clove garlic (minced); 2 1/2 cups unsweetened non-dairy milk; 1 tbsp tahini; 2 tsp yellow mustard; 1/2 Juice from 1 lemon; 2 tbsp nutritional yeast; 2 tsp Vegan Worcestershire sauce ( or Braggs Liquid Aminos); 2 tbsp flour; salt and black pepper (to taste)

www.plantbasedcooking.com

This delicious vegan pasta primavera is a perfect way to use fresh veggies from your garden. There is a variety of ways to make it depending on veggies.

View full recipe on www.plantbasedcooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

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Ingredients

1/2 head cauliflower (broken into bite-sized pieces)
2 large peppers (any color, seeded and chopped into about 1″ pieces)
2 large carrots (peeled and cut into 1/2 rounds)
Any other veggie (preferable green, you might have on hand, chopped into 1″ pieces)
1 package whole wheat spaghetti
1/2 medium white or yellow onion (diced)
1 clove garlic (minced)
2 1/2 cups unsweetened non-dairy milk
1 tbsp tahini
2 tsp yellow mustard
1/2 Juice from 1 lemon
2 tbsp nutritional yeast
2 tsp Vegan Worcestershire sauce ( or Braggs Liquid Aminos)
2 tbsp flour
salt and black pepper (to taste)