Tomato-Basil Pasta Primavera

By á-4939

Ingredients

• 8 ounces dried whole wheat or whole grain penne or mostaccioli 2 cups frozen sugar snap peas
• 1 cup assorted fresh vegetables (such as fresh red sweet pepper strips, 2-inch-long pieces trimmed fresh asparagus, and/or quartered-lengthwise packaged peeled baby carrots)
• 1 cup sliced zucchini or summer squash
• 1 cup halved cherry tomatoes
• 1/2 cup veggie broth
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 1/4 vegan milk
• 1/4 cup dry sherry or use more veggie broth
• 3/4 cup finely shredded Parmesan vegan style
• 1/2 cup lightly packed fresh basil, coarsely chopped 4 teaspoons snipped fresh thyme or oregano 1/3 cup sliced green onions (optional)

Preparation

Step 1

In a 4-quart Dutch oven, cook pasta according to package directions; add the sugar snap peas and the 1 cup assorted vegetables for the last 2 minutes of cooking. Drain well. Return to hot Dutch oven. Add zucchini and cherry tomatoes.
Step2 In a medium saucepan, whisk together broth, flour, and salt until smooth. Stir in milk and sherry. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat; stir in cheese, basil, and thyme.
Step3 Add herb sauce to pasta mixture; toss gently to coat. Divide among six serving plates. If desired, sprinkle with green onions.