Creamy One-Pot Pasta with Broccolini - Forks Over Knives

Ingredients

• 8 oz. dry whole wheat rotini pasta
• 6 oz. fresh Broccolini, trimmed, sliced lengthwise, and cut into 1½-inch pieces
• 1 cup low-sodium vegetable broth
• 1 8-oz. package fresh cremini mushrooms, quartered
• 1 medium zucchini, quartered lengthwise and sliced (2 cups)
• 1 medium yellow squash, quartered lengthwise and sliced (1¼ cups)
• ¾ cup slivered red bell pepper
• ½ cup chopped onion
• 3 cloves garlic, minced
• ¼ cup cashew butter or tahini
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• Sea salt, to taste
• Freshly ground black pepper, to taste