Creamy Vegan Pasta with Summer Veggies

Step 1

Cook pasta al dente according to package instructions. Drain and set aside.

Step 2

Add a little oil to a large pan over medium heat. Cook the zucchini, bell peppers, onion, and salt for 8 minutes, stirring occasionally. Add in the tomatoes and cook an additional 4 minutes, until everything is tender.

Step 3

Melt the vegan butter in a small pot over medium heat. Add in the flour, whisking until you have a smooth paste. Then add in the almond milk and whisk until there are no clumps. Once smooth, whisk in the rest of the ingredients for the sauce and let simmer for about 5 minutes until the sauce is thick.

Step 4

Mix your pasta, veggies, and sauce together and serve with cracked black pepper and fresh chopped basil.