Vegan Pasta Primavera

• 3 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon dried basil
• 5 tablespoons flour
• 2 cups coconut milk (14 oz can)
• 1 1/2 cups no-chicken broth
• 1/4 cup nutritional yeast
• 1 small head broccoli, cut into florets
• 1 medium carrot, thinly sliced
• 1/2 lb fresh mushrooms, sliced
• 1 cup frozen peas
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon pepper
• 1 lb angel hair pasta

1. Heat the olive oil in a large saucepan over medium heat.
2. Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
3. Stir-in the flour to coat everything.
4. Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
5. Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
6. Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
7. Add salt and pepper to taste, then cook until heated through.
8. Cook the pasta according to package directions, then serve sauce over pasta.

olive oil, onion, garlic, basil, flour, coconut milk, nochicken broth, nutritional yeast, broccoli, carrot, fresh mushrooms, frozen peas, salt, pepper, angel hair pasta

Taken from www.food.com/recipe/vegan-pasta-primavera-375705 (may not work)