A plant-based version of the classic, Italian-American pasta dish with colorful vegetables tossed in dairy-free lemon cream sauce.
First, cook the pasta (I use rigatoni) until al dente. It should be tender, but still with a firm bite.
Then sauté vegetables (asparagus, bell pepper, zucchini, snow peas, frozen peas, and cherry tomatoes) in a large skillet.
Next, use the same skillet to cook the sauce. I use oat milk instead of cream to keep it vegan and dairy-free!
Finally, just mix everything together. Toss the cooked pasta, sautéed vegetables, and the dairy-free lemon cream sauce.