Creamy Broccolini and Vegetable Rotini

Yellow squash cooked with the vegetables rather than added raw at the end. Timing includes pasta.

• 227 g whole-wheat rotini
• 170 g broccolini
• 1 cup halal vegetable broth
• 227 g fresh mushrooms
• 1 item zucchini
• 1 item yellow summer squash
• 0.75 cup slivered red bell pepper
• 0.5 cup chopped onion
• 3 clove garlic
• 0.25 cup cashew butter
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 tsp halal mustard without added wine

1. Cook pasta, reserving one and a half cups of cooking water, then drain.
2. Cook broccolini in a quarter cup of broth for three minutes. Add mushrooms, zucchini, yellow squash, pepper, onion and garlic and cook until tender-crisp.
3. Whisk remaining broth with cashew butter, yeast, lemon and mustard. Toss with pasta and vegetables, adding cooking water for a creamy sauce, and heat through.

Adapted from Modern Plant Based Recipe Book, PDF p. 75.