ingredients

2 boxes of your favorite penne pasta

1/2 medium red onion, sliced into thin strips

1 large carrot, peeled and cut into thin sticks

1 red bell pepper, cut into thin strips

3 cups small broccoli florets

1 cup cherry tomatoes, halved

1 yellow squash (can sub regular zucchini), cut into rounds

sprinkle with salt and pepper

For the lemon garlic sauce:

2 cups raw cashews

2 cups water

1/4 cup fresh lemon juice

5 cloves raw garlic

1.5 tsp salt

1/2 tsp black pepper

1/4 cup nutritional yeast

fresh basil for garnish, sliced

directions

1. Heat a pan at medium and once hot add in all the veggies with a splash of water (about 2 tablespoons) to steam sauté them. Season with salt and pepper.

2. While the veggies are sautéing, cook your pasta in a large pot as directed on the box.

3. Continue to mix the veggies and cook until slightly translucent but have a bit of crisp to them (ie you don’t want to cook them until they are too soft, it’s more of a partial cook so that it’s still a very fresh tasting dish with a bit of crisp to the veggies!)

4. Once the veggies are cooked, turn off the heat and set aside. Drain and rinse the pasta.

5. Blend all the Lemon Garlic Sauce ingredients in a high speed blender until very smooth (about 30 seconds to 1 minute.)

6. Add the pasta back into the pot it was cooked in, along with the veggies and sauce. Warm over low/medium heat until it’s the temperature you want to serve it at, garnish with some fresh basil and enjoy!