Vegan Pasta Salad With Creamy Nut Butter Sauce | Foodtalk

Ingredients

• 4oz Whole Grain or Gluten-free Pasta, 112g, about 1 cup dry
• 2 cups Broccoli, Chopped small, 180g
• ½ medium Zucchini, Spiralized or Thinly Sliced, 88g
• ½ Red Bell Pepper, Chopped, 57g
• ¼ cup Frozen Green Peas, Thawed, 36g
• ½ small Onion, Thinly Sliced, 35g
• 3 Tbsp Coconut Yogurt
• 1½ Tbsp Nut Butter, Cashew Butter or Tahini
• 2 tsp Water
• 1½ tsp Lemon Juice
• ¾ tsp Minced Garlic
• ¾ tsp Chopped Jalapeño Peppers, 5g, , ⅓ 3” long pepper
• ¾ tsp Italian Seasoning
• Sprinkle of Salt