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Creamy One-Pot Pasta with Broccolini

This satisfying pasta dish combines all the best ingredients: hearty gluten free rotini, fresh veggies, and a creamy, tangy sauce to tie it all together.
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Total Time 30 mins
Servings 5

Ingredients
  

  • 8 oz. gluten free rotini pasta Options: Lentil, brown rice or chickpea pasta
  • 6 oz. fresh Broccolini trimmed, sliced lengthwise, and cut into 1½-inch pieces
  • 1 cup low-sodium vegetable broth
  • 1 8- oz. package fresh cremini mushrooms quartered
  • 1 medium zucchini quartered lengthwise and sliced (2 cups)
  • 1 medium yellow squash quartered lengthwise and sliced (1¼ cups)
  • ¾ cup slivered red bell pepper
  • ½ cup chopped onion
  • 3 cloves garlic minced
  • ¼ cup cashew butter or tahini
  • 3 tablespoons nutritional yeast
  • 1 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • Pinch of sea salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • In a large pot cook pasta according to package directions; reserve 1½ cups pasta cooking water. Drain; set rotini aside.
  • In the same pot, cook Broccolini with ¼ cup of the vegetable broth over medium-high about 3 minutes. Add the next six ingredients (through garlic); cook 5 minutes more or until just crisp-tender, stirring frequently. Remove from heat; add rotini.
  • In a bowl whisk together the remaining ¾ cup broth and the next four ingredients (through mustard). Add to pasta mixture in pot; toss to combine. Add reserved pasta cooking water a little at a time until creamy. You may not use it all. Return to heat; heat through. Season with salt and black pepper.