Cook pasta according to package directions. Drain and add back into pot. Meanwhile, add some oil to a frying pan on medium heat. Add the onion, 1/2 the chopped zucchini and 1/2 of the frozen peas. Cook until onion becomes translucent, then set aside in a separate bowl. Add the frying pan back to the heat with 1 tbsp oil, minced garlic and the rest of the zucchini and peas. Cook a few minutes until garlic is fragrant and just starting to brown. Add coconut milk, basil, salt, nutritional yeast, lemon juice and spinach and simmer until spinach is wilted. Pour into a blender or food processor and blend until smooth and creamy. Add in the reserved vegetables to the pasta pot, followed by the sauce, tomatoes, corn and black beans as per preference. Stir until combined. Serve with salt, pepper and a sprinkle of vegan parmesan cheese. If you don't like veg pieces, etc for picky eaters, blend all sauce and don't reserve any veg 🙂
Ingredients
Instructions
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