1 tbsp light olive oil
1 onion, diced
2 tsp minced garlic
1 cup mushrooms, diced
1 cup carrots, chopped
1 cup asparagus/zucchini, chopped
Ingredients for the Sauce:
2 tsp basil (add more to taste)
1 cup plant-based milk
2 tsp cornstarch
2-3 tbsp parmesan “cheese”
pasta for 2-4 people
Heat the oil in a skillet over medium heat.
Put on a pot of water to boil. Add the pasta once the water has boiled, and cook it uncovered for 10 minutes.
Meanwhile, chop the mushrooms and onions and add them to skillet. Then add the chopped green vegetable of your choice, and finally cut the carrots and steam them in the microwave for 3 minutes before adding them to the rest of the vegetables. Add the garlic and a splash of water or vegetable broth if the vegetables brown too much.
In a small dish, mix the plant-based milk and cornstarch. Add that to the skillet with basil and parmesan cheese. Stir everything together, the sauce will thicken as it heats. Serve the sauce over the pasta.