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Ingredients

• 1/2 lb. pasta of choice

• 2 cups packed broccoli florets, bite-sized pieces

• 1 1/4 cups frozen peas

• 1/2 cup vegetable broth

• 1 pint cherry or grape tomatoes

• 1/3 cup roasted red peppers sliced or chopped

• 1/3 cup olives coarsely chopped

• 1/4 cup vegan parmesan cheese

• 1 avocado diced

• lemon wedges for serving

• red chili flakes for serving

• Dressing:

  • 1 tbsp chives

  • 2 tsp dried basil

  • 1 tsp dried parsley

  • 1 tsp kosher salt

  • 1/2 tsp pepper

  • 1 tsp garlic powder

  • 1 tbsp dijon mustard

  • 2 tsp white wine vinegar

  • Juice of 1 1/2 lemons

  • 1 tsp agave nectar

  • 1/4 cup olive oil

  • Instructions

    Cook the pasta until al dente according to package guidelines in salted water, then drain.

    Meanwhile, in a large pan, combine the broccoli and peas with the vegetable broth. Cover and heat to a low simmer for 3 to 4 minutes, then remove cover and cook for a few minutes more to allow liquid to evaporate. Drain any remaining liquid from the broccoli, which should be crisp-tender.

    Chop the tomatoes, peppers, and olives while they’re cooking. When the broccoli and peas are done, toss them in with them. Combine the dressing, cooked pasta, and parmesan cheese in a pan and stir to combine. Stir well and season to taste.

    Serve with avocado and lemon wedges on top.

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