Spring Vegetable Pasta (with Vegan Alfredo Sauce)

Ingredients 

4 Servings

  • Ezekiel 4:9 Sprouted Penne Pasta (one cup)
  • Olive Oil (1 tbs)
  • Garlic (1 tbs)
  • Asparagus (1 cup)
  • Peas (1/2 cup)
  • Lemon Zest (1 tbs)
  • Lemon Juice (1 tbs)
  • Parsley (for garnish)

Vegan Alfredo Sauce:

  • Olive Oil (1 tbs)
  • Garlic (1 tbs)
  • Coconut Cream (1 can)
  • Dijon Mustard (1 tbs)
  • Vegetable Stock (1/3 cup)
  • Pepper (1 tsp)
  • Sea salt (1 tsp)
  • Nutritional Yeast (1/3 cup)
Directions 
  1. Boil Ezekiel 4:9 Sprouted Penne Pasta for 4 1/2 minutes.
  2. Add one tablespoon of olive oil to a skillet.
  3. Spoon one tablespoon of garlic into pan. Sauté.
  4. Stir in one can of coconut cream.
  5. Add one table spoon of dijon mustard.
  6. Pour in 1/3 cup of vegetable stock.
  7. Season with 1 teaspoon of pepper and sea salt.
  8. Stir and simmer on low heat until well combined.
  9. Add in 1/3 cup of nutritional yeast. Mix and set aside.
  10. Prepare skillet with one tablespoon of olive oil.
  11. Add one tablespoon of garlic. Sauté.
  12. Place avocado and peas into hot skillet and sauté.
  13. Add one tablespoon of lemon juice and one teaspoon of lemon zest.
  14. Pour vegan Alfredo sauce on top of drained pasta. Toss until well blended.
  15. Top with lemony vegetables.
  16. Garnish with parsley (optional).
  17. Enjoy!