*Ingredients:
°1/2 lb. Favourite pasta
°2 cups packaged broccoli, small pieces
°1 1 1/4 cups frozen peas
°1/2 cup raw vegetables
°1 quart cherry tomatoes
°1/3 c roasted red peppers, sliced or chop
°1/3 cup coarsely chopped olives
°1/4 cup vegan parmesan
°1 avocado wedges for serving
°Red pepper flakes to serve
°1 tablespoon perennial garlic
°2 tsp dried bassy
°1 tsp dried parsley
°1 tsp kosher salt
°1/2 tsp pepper
°1 tsp garlic powder
°1 tablespoon Dijon mustard
°2 teaspoons white wine vinegar
°1 1/2 lemon juice
°1 teaspoon agave nectar
°1/4 cup olive oil
*Methods:
Cook the pasta according to the bearings of the package in salted water, to stay strong enough, then direct.
At this point, add the broccoli and peas to a large dish with vegetable broth. Cover and leave in the soup, cook for 3 to 4 minutes, then leave on top and cook for two to three minutes to allow the liquids to fade. Broccoli should be a cool sensor, so remove any liquid from the remaining parts.
While cooking, stir in tomatoes, peppers and olives. Add to broccoli and peas when cooked. Whisk the sauce and add to the dish with the cooked pasta and Parmesan cheese. Mix well, I prefer to prepare.
Serve and garnish with avocado and lemon wedges
Enjoy!
