This satisfying pasta dish combines all the best ingredients: hearty whole grain rotini, fresh veggies, and a creamy, tangy sauce to tie it all together. The best part? It only uses a single pot for minimal kitchen cleanup. Feel free to swap in any produce that you enjoy to make it a truly customized dish.
Ingreadient
- 8 oz. dry whole wheat rotini pasta
- 6 oz. fresh Broccolini, trimmed, sliced lengthwise, and cut into 1½-inch pieces
- 1 cup low-sodium vegetable broth
- 1 8-oz. package fresh cremini mushrooms, quartered
- 1 medium zucchini, quartered lengthwise and sliced (2 cups)
- 1 medium yellow squash, quartered lengthwise and sliced (1¼ cups)
- ¾ cup slivered red bell pepper
- ½ cup chopped onion
- 3 cloves garlic, minced
- ¼ cup cashew butter or tahini
- 3 tablespoons nutritional yeast
- 1 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- Sea salt, to taste
- Freshly ground black pepper, to taste
Direction
- In a large pot cook pasta according to package directions; reserve 1½ cups pasta cooking water. Drain; set rotini aside.
- In the same pot, cook Broccolini with ¼ cup of the vegetable broth over medium-high about 3 minutes. Add the next six ingredients (through garlic); cook 5 minutes more or until just crisp-tender, stirring frequently. Remove from heat; add rotini and squash.
- In a bowl whisk together the remaining ¾ cup broth and the next four ingredients (through mustard). Add to pasta mixture in pot; toss to combine. Add reserved pasta cooking water a little at a time until creamy. Return to heat; heat through. Season with salt and black pepper.
