Spaghetti Primavera

Ingredients:

1 small head broccoli, florets chopped small
1/2 cup green beans, cut into 1 inch pieces
10 baby asparagus spears, cut into 1 inch pieces
1 zucchini, diced
1/4 cup peas
1 tablespoon grapeseed oil
6 crimini mushrooms, sliced
1 clove garlic, minced
1 red chili pepper, seeded and minced
1 tablespoons parsley, chopped
3 tablespoons olive oil
2 roma tomatoes, diced
salt and black pepper, to taste
8 ounces spaghetti
1 tablespoon vegan butter
1 teaspoon vegetable bouillon
1/4 cup soy cream or bechamel
2 tablespoons vegan parmesan
6 basil leaves, chopped
2 tablespoons pine nuts, toasted

Steam or boil the broccoli, green beans, asparagus, zucchini, and peas. Set aside.

Cook the pasta until al dente. Set aside.

Cook the mushrooms, garlic, and red chili pepper in the oil until mushrooms are tender.  Add the tomatoes and season with salt and pepper.

Add the vegetables and pasta along with the butter, bouillon and cream. Stir until well incorporated and fold in the parmesan, basil, and pine nuts.