Creamy Vegan Pasta with Veggies

eatthegains.com

Nikki Palmer

subheading: Vegan Pasta:

8 ounces penne pasta

1 tablespoon olive oil

4 cups broccoli florets (250 grams)

1 heaping up red bell pepper, julienne (150 grams/1 large)

1 heaping cup sliced mushrooms (100 grams/about 5 to 6 mushrooms)

1 14-ounce can quartered artichokes, drained

1 cup cherry tomatoes, halved (150 grams)

salt and pepper, to taste

for serving: basil, parmesan cheese, bread

subheading: Vegan Creamy Pasta Sauce:

1 ½ cups pasta sauce

¾ to 1 cup raw cashews, soaked* (I like to use whole cashews)

Directions at eatthegains.com

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