Total Time: 35 min.
Yields: 5-7 servings

Ingredients

8 oz dry fettuccine (brown rice, whole wheat or lentil noodles)
2 c. low-sodium vegetable broth 
1 c. steamed cauliflower
1 c. steamed broccoli
1/2 c. steamed carrots
1 1/2 c. unsweetened almond, cashew or flax milk
1/2 tbsp olive oil
4 cloves garlic, minced
1 shallot, chopped
1 T. fresh parsley, chopped (or one tsp. dried)
1 T. fresh basil, chopped (or one tsp. dried)
black pepper and red pepper flakes for toppings

Instructions

• Heat the olive oil in a large skillet over medium heat.

• Add the garlic and shallot to the pan and stir. Cook for about 2 minutes, stirring occasionally, until the shallot is translucent. Avoid browning.

• Add the vegetable broth and vegan milk, and salt and stir.

• Add the dry pasta and arrange it, pushing it around with a spatula or fork until it is submerged under the liquid. Some may need to soften before all of it will fit under the liquid depending on the size of your skillet.

• Bring to a boil, then reduce to a simmer.

• Stir occasionally, separating any pasta that sticks together. If the sauce is evaporating, reduce the heat and add a couple tablespoons of vegan milk.

• Cook for 20 minutes, or until the sauce reaches your preferred texture.

• Mix in the veggies so that they blend with the sauce.

• Add toppings to taste.

• Best enjoyed immediately, but leftovers will keep for 3-5 days in the fridge.