INGREDIENTS
1
Tbl Oil for sauteeing
1
medium Vidalia or yellow Onion (sliced thinly)
1 clove
Garlic (optional, minced)
16 oz
. Mushrooms (any variety, or 1" pieces, cut into quarters)
1
bunch of Asparagus (steamed and cut into 1" pieces)
1 cup
Low-Sodium Vegetable Broth
1/4 cup
Fresh Corn
1/2 cup
Peas
1/2 lb
Pasta (such as Farfalle)
1/2 cup
Coconut Milk (canned)
1
Tbl Lemon Juice
1/4 cup
Vegan Parmesan
Salt & Pepper (to taste)
Parsley (Parmesan and/or Lemon Zest for garnish)