Step 1

Cook the pasta in a large pot according to package instructions, but cook it for 2 minutes less than the recommended time. When draining, reserve 1 cup of pasta water. Set aside the pasta in a colander.

Step 2

Give a quick rinse to the pot, and put it on the stove over medium-high heat. Once all the water from the pot has evaporated, heat the oil.

Step 3

Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant.

Step 4

Add the broccoli, zucchini, salt, pepper, and crushed red pepper. Mix well and cook for 3 minutes regularly stirring to prevent the veggies from burning.

Step 5

Add the frozen peas, 1 teaspoon of lemon zest, and juice of the whole lemon. Mix well, cover with a lid, and lower the heat to the lowest setting.

Step 6

Add the silken tofu and ½ cup of pasta water to the cup of blender, food processor, or immersion blender. Blend until smooth and creamy.

Step 7

Add the cream to the pot with the veggies. Mix well, turn up the heat to a medium, and cook for 5 minutes or until a light boil, occasionally mixing.

Step 8

Turn off the heat, and add the tomatoes, basil, parsley, and pasta. Gently mix well and cover with the lid for 10 minutes for the pasta to finish cooking undisturbed with the heat of the sauce.

Step 9

Once the 10 minutes have passed, uncover, taste, and add more seasoning if needed. If the pasta is still slightly too raw, cover it and let it sit for 5 more minutes. When ready to serve, add the other ½ cup of the reserved pasta water, mix well, and serve immediately.