See also: More vegetarian pasta recipes
- 3 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp dried basil
- 6 tbsp flour
- 3 cups soy milk
- 1/4 cup nutritional yeast
- 1 small head broccoli, cut into florets
- 1 medium carrot, sliced
- 1/2 pound sliced fresh mushrooms
- 1 cup frozen peas
- salt and pepper to taste
- 1 pound angel hair pasta
Slowly add the soy milk, stirring constantly. Stir in the nutritional yeast, then cook over low heat until the mixture thickens.
Steam the broccoli and carrot, and add to the sauce along with the mushrooms and peas. Add salt and pepper to taste, then cook until heated through.
Cook the pasta according to package directions, then serve sauce over pasta.
Enjoy your healthy vegetarian and vegan pasta primavera! Reprinted with permission from The Compassionate Cook Cookbook.
More Vegetarian and Vegan Pasta Recipes:
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Chinese Style Spaghetti
Vegan Tofu Spinach Lasagna Recipe
Tofu and Artichoke Lasagna
Easy Garlic Pasta Recipe
Vegan Pesto Recipe
Three Bean Pasta with Creamy Spinach Sauce
Linguine with Walnut Sauce
Tomato Marinara Curry
Pumpkin and Sage Pasta Sauce
Thai Peanut Sauce
Low Fat Vegan Eggplant Lasagna Recipe
Creamy Artichoke Pasta