- Prep Time: 15 minutes
- Servings: 8
Ingredients
- 16 ounces penne pasta
- 3 tablespoons vegan unsalted butter
- 1 ½ cups broccoli florets
- 1 cup sugar snap peas, cut into 1-inch pieces
- 1 cup (1 small) red bell pepper, diced
- 1 cup yellow onion, sliced thin
- 1 cup (1 small) zucchini, diced
- 1 tablespoon (3 cloves) garlic, minced
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 ½ cups Ripple Half & Half
- 1 cup frozen green peas, thawed
- 3 ounces (¾ cup) shredded vegan parmesan cheese
- 4 tablespoons lemon juice, divided
- 2 teaspoons arrowroot starch
- For Finishing:
- 1 ½ cups grape tomatoes, halved
- 1 ounce (¼ cup) shredded vegan parmesan cheese
- ¼ cup fresh basil, chopped
- 2 tablespoons Italian parsley, chopped
Directions
- Bring a 6-quart pot of water to a boil. Add salt and pasta to the pot. Cook al dente according to package instructions.
- While pasta is cooking, make the pasta sauce: To a 12-inch nonstick skillet over medium-high heat, melt the butter.
- Add broccoli, sugar snap peas,red bell pepper, onion, zucchini, garlic, lemon zest, salt, black pepper, and red pepper flakes to the skillet.
- Cook, stirring occasionally until veggies begin to soften, 5-6 minutes.
- Stir in the Ripple Half & Half, green peas, vegan parmesan, 3 tablespoons lemon juice, and arrowroot starch. Bring to a simmer then reduce heat to medium and cook until the sauce starts to thicken, 7-9 minutes.
- To a large serving bowl add the cooked pasta, lemon cream sauce, remaining tablespoon lemon juice, grape tomatoes, vegan parmesan, basil, and parsley. Stir to combine and serve immediately.
