Creamy Pasta Primavera 

Ingredients (use vegan versions):

    1/2-3/4 pound pasta (I use ziti, bowties, etc.) 
    1 (8 ounce) container vegan cream cheese 
    2 tablespoons nutritional yeast
    3/4 cup veggie broth 
    1 tablespoon oil (I use extra virgin olive oil)
    1/2 small onion, diced
    1 carrot, peeled and sliced
    1 cup broccoli, chopped
    2-3 garlic cloves, finely minced
    6-8 cherry tomatoes, halved  
    8 button mushrooms, large dice
    1/2 teaspoon fresh rosemary, minced
    1/2 teaspoon fresh thyme
    1 tablespoon chives, chopped
    crushed red pepper flakes, to taste, optional
    1 1/2 cups baby spinach   
    salt and pepper, to taste    

Directions:

1. Cook pasta according to package directions. Blend together (I use my Magic Bullet) vegan cream cheese, nutritional yeast, and veggie broth until nice and creamy. Mixture should coat the back of a spoon; add more broth for a thinner sauce. Set aside.

2. Drain pasta, and set aside. In oil, saute onions until translucent. Add carrots, broccoli, garlic, tomatoes, mushrooms, rosemary, thyme, chives, and red pepper flakes, if using. 

3. Cook approximately 5-10 minutes, or until veggies are cooked to your liking (I like them a little al dente). Add baby spinach and cook until slightly wilted.  

4. Add sauce to cooked veggies and bring to a simmer. Be sure not to boil, as the sauce will separate. Season with salt and pepper. Add cooked pasta to a serving bowl and top with veggie cream sauce, mix well, and serve. 

Makes: 4 servings, Preparation time: 10 minutes, Cooking time: 20 minutes