ingridients
Vegan butter, prefer Earth Balance
Juice of 1 lemon
3 Cups Vegetable broth
1/2 Cup white cooking wine or white vinegar
1 box of pasta, regular or gluten-free
2 Cups Asparagus, chopped
2 Cups Carrots, chopped
2 Cups Broccoli florets
1 Cup Cherry tomatoes, halved
1 large Zucchini, sliced
1/2 Cup Nutritional yeast
3 Tablespoons of cornstarch
Salt and pepper, to taste
Fresh herbs or toppings as desired (we topped with pine nuts)
Cook pasta according to instructions on box.
In a large sauté pan, combine butter, cooking wine or vinegar, and broth. Bring to a boil. Add nutritional yeast and whisk.
In a small bowl, add cornstarch.
Slowly spoon in some cold water, whisking frequently.
Once all the cornstarch is dissolved and the mixture has thickened, add it to the large pan of broth/wine.
This specific technique helps keep the sauce from clumping, which it would if you just add the cornstarch to the hot liquid.
Once the sauce has thickened a bit, add the vegetables and cook until slightly softened, but still crisp on the inside.
Add cooked pasta, salt and pepper to taste, and desired toppings or herbs. Serve!!
