Vegan Pasta Primavera

Beans

3/4 cups white beans (Cannelloni Beans / Navy Beans)

Overnight soak beans in water

1/2 tsp salt
4 cups water

Cook beans with salt and water in Instant Pot 9 minutes for Cannelloni Beans / 4 minutes for Navy Beans in High Pressure Manual mode and let the pressure release naturally.

Cauliflower Alfredo

1 and 1/2 Cups Cauliflower, Chopped
1 and 1/2 Cups Almond Milk
1/3 Cup Nutritional Yeast
3 Tbsp Tahini
1 Tbsp Garlic Clove, Chopped
Juice from 1 Lemon (1/4 Cup = 4 Tbsp)
1 Tsp Salt
1 Tsp Black Pepper Powder

Add cauliflower pieces, almond milk nutritional yeast, tahini, garlic, lemon juice, salt and black pepper to a pot. Cover and allow the ingredients to gently simmer in medium heat for 10 minutes and 10 minutes in low. DO NOT let the mixture boil.

Transfer this to blender and blend until creamy and smooth.

The sauce will thicken as it sits. If the sauce becomes too thick, when tossing with pasta, simply add few Tbsp of water to find the right consistency.

Source: oneingredientchef

Pasta

1 Pound Pasta

Cook pasta according to the package instruction.

Vegetables

1 Tbsp Olive Oil

1 Carrot, Sliced
1/2 Bell Pepper, Chopped
1 Zucchini, Thin Medium, Sliced
5 Asparagus, Chopped

15 Cherry Tomatoes, Sliced
1/2 Cup Frozen Peas
1/2 Cup Mushrooms, Sliced
1/2 Tsp Salt

Classic Vegetable Combo for Primavera: Tomato, Peas, Carrots, Bell Peppers, Asparagus and Zucchini. You can use whatever in hand

Heat olive oil in a pan, add all the vegetables, salt and saute for 6 minutes. Add tomato, cooked beans and cook for 4 more minutes.

Drain the pasta, reserve 1/4 Cup of pasta water. Add pasta to the vegetables.

1/4 Cup Basil Leaves, Chopped
1/2 Tsp Dried Oregano
1/2 Tsp Dried Rosemary
1/2 Tsp Dried Sage

Mix pasta cooked water to the cauliflower alfredo and mix well, add cauliflower alfredo and spices to the pasta and vegetables and mix well.

Taste Note: Tastes AWESOME. It was even tasted good the next day.
Serves: 3
Source: oneingredientchef