Creamy vegetable pasta recipe

This creamy vegetable pasta has become a new favourite in our house. The only downside is it uses 3 saucepans, however, on the plus side it's delicious and flexible - you can use whatever vegetables you have handy.

Serves 4

Enough cooked pasta for 4 people - spirals or penne works well

2 tbsp olive oil

1 onion, finely sliced
2 cloves garlic, minced

1 capsicum, finely sliced

1 zucchini, finely sliced

1/2 broccoli, cut into small florets

125g tin corn

1 cup water

1 tbsp Nuttelex

375ml soy milk

1 1/2 tbsp cornflour

2 tbsp nutritional yeast flakes

1-2 tsp chili flakes (depending on your preference)

Salt to taste

1. While boiling the water for the pasta, heat the olive oil in a medium saucepan and fry onion, garlic, capsicum, zucchini, and broccoli for 5 minutes.

2. Add water, stir and cover. Simmer for 10-15 minutes, stirring twice, until the onion is soft and the water is gone. Remove from heat and keep covered.

3. In a small saucepan over low heat, melt Nuttelex, then add cornflour and mix until a paste is formed.

4. While stirring, add the soy milk and stir until flour paste is combined. Then add nutritional yeast, chili flakes, and salt.

5. Increase heat, stirring continually, until sauce begins to boil. At this point, it should thicken considerably. Remove from heat.

6. Drain pasta and return to saucepan. Pour sauce over vegetables and mix until thoroughly coated. Pour vegetable and sauce mixture over pasta and mix until combined. Serve.

Happy eating! :)