Step 1

Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.

Step 2

Prepare vegetables: Clean and slice mushrooms, cut broccoli into small florets, and chop tomatoes. Mince garlic.

Step 3

In a large pan over medium-high heat, sauté mushrooms for 3-4 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.

Step 4

Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.

Step 5

Meanwhile, make the sauce: In a blender, add all sauce ingredients and blend to combine.

Step 6

Add minced garlic and tomatoes to the pan. Stir and sauté for 2 minutes.

Step 7

Then reduce heat and add sauce. Lightly simmer for about 2-3 minutes, stirring often, until sauce thickens. Turn off heat.

Step 8

Add pasta (cooked and drained) and toss to combine. Salt & pepper to taste. Garnish with vegan parmesan and fresh herbs of choice.