Vegan Pasta Primavera - Vegan and Oil-free Recipes ZardyPlants

Ingredients

• 16 oz (1 pound or about 454g) pasta of choice (use gluten-free if needed)
• 1 medium red onion, quartered and thinly sliced
• 1 cup broccoli florets, cut into bite-size pieces
• 1 small zucchini, cut into bite-size pieces
• 1 small yellow squash, cut into bite-size pieces
• ½ red, ½ orange, and ½ yellow bell peppers (or any color), thinly sliced
• 1 ½ cups grape or cherry tomatoes, halved lengthwise
• 1 cup frozen peas
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• Vegan Parmesan, optional for serving
• ⅔ cup raw sunflower seeds (see note 3)
• 1 cup unsweetened non-dairy milk
• ¼ cup nutritional yeast (see note 4)
• Juice of 1-2 lemons, to taste
• 3-4 cloves garlic, peeled (or 1-2 teaspoons garlic powder)
• 1 ½ teaspoons sea salt
• ½ tsp freshly cracked black pepper