Pasta Primavera (Vegan)

• 4 Tablespoons Earth Balance Buttery Spread (You Could Use Regular)
• 1 whole Sweet Onion, Diced
• 1 container (about 10 Oz. Container) Mushrooms, Sliced
• 25 whole Baby Carrots Diced
• 1 package (16 Oz. Package) Pasta (i Used Egg Free)
• 2 bunches Spinach, Chopped
• 2 cups Soy Milk (you Could Use Regular)
• 3 Tablespoons Whole Wheat Flour (You Can Use Anything That Will Thicken The Sauce)

1. Chop all your fresh veggies while pasta water is getting hot.
2. Melt your buttery spread.
3. Add onions and saute till clear and almost caramelized.
4. Add mushrooms and carrots, saute till cooked (but carrots should still have some crunch).
5. Meanwhile, add pasta to boiling water and cook till al dente.
6. Add spinach to the saute pan and saute for 2 minutes.
7. Add soy milk to your sauteed veggies and let it get to a slow boil.
8. Remove from heat and whisk in the flour to thicken your sauce.
9. Drain pasta and toss into your primavera sauce.
10. Serve and eat!
11. This is yummy, filling and fairly healthy!

buttery, sweet onion, mushrooms, carrots, pasta, bunches spinach, soy milk, whole wheat flour

Taken from tastykitchen.com/recipes/main-courses/pasta-primavera-vegan/ (may not work)