Step 1

Add the pasta to a large saucepan and pour over the vegetable broth. Bring to a boil over high heat, and then lower to medium-low and simmer for 5 to 8 minutes, until the pasta has absorbed some of the water and is half cooked.

Step 2

Add the vegetables, coconut milk, and pesto. Cover, and cook for an additional 8 minutes, until the pasta is cooked and the sauce is creamy.

Step 3

Divide between bowls and enjoy immediately. Store in the fridge for up to 3 days.