Vegan One-Pot Pasta Primavera

frommybowl.com

alpeltz

subheading: SCALE:

1 13.5 ounce ( 380 ml) can light coconut milk

2 cups ( 475 ml) water

1 teaspoon dried Italian seasoning blend

2 tablespoons nutritional yeast

1 teaspoon sea salt

8 ounces ( 225 g) regular or gluten-free pasta*

1 carrot, cut into matchsticks

1 small zucchini, sliced

1 yellow squash, sliced

½ red or yellow bell pepper, cut into thin slices

1 small shallot, diced (or sub ~ ¼ cup red onion)

1 cup ( 85 g) broccoli, cut into small florets

¾ cup ( 100 g) frozen peas, thawed

1 cup ( 190 g) cherry tomatoes, cut in half

1 tablespoon lemon juice

Black pepper, to taste

Optional toppings: vegan parmesan*, fresh parsley, fresh basil, red pepper flakes

Directions at frommybowl.com

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