Corn-Pinenut-Pesto Pasta | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 1-2 cups vegan vegetable broth or water
• approx. 1-2 cups portabello mushrooms
• approx. 1/3 fresh tomato (slice them, then cut the slices in half)
• approx. 1/2 carrot (sliced into coins)
• approx. 1 cup broccoli (I always cut then in small pieces to cook faster)
• 1 ear corn, cooked and corn cut from cob (or just use corn kernels)
• approx. 1/2 cup sliced onion
• 3 cloves garlic chopped (to taste)
• any other veggies you like
• approx. 3 tablespoon pine nuts
• vegan pesto sauce (most contain cheese, try your local health food store or make your own)
• a handful of spaghetti (enough for 1-2 people)