Vegan Pasta Primavera

1Preparation 1. Prepare the vegetables by washing, slicing, and chopping as required. 2. Cook the pasta according to package instructions until al dente. Drain and set aside.

2Sauteing Vegetables 1. Heat olive oil (2 tablespoons) in a large skillet over medium heat. 2. Add sliced zucchini (1 medium), bell peppers, cherry tomatoes, (1 cup) broccoli, mushrooms, red onion, (½) and garlic (4 cloves). 3. Season with oregano, salt, and pepper. 4. Saute for 5-7 minutes until vegetables are tender-crisp. Remove from the skillet and set aside.

3Making the Sauce 1. In the same skillet, combine vegetable broth (¼ cup), lemon juice (2 tablespoons), balsamic vinegar (1 tablespoon), soy sauce (1 tablespoon), maple syrup (1 teaspoon), red pepper flakes (½ teaspoon), and cornstarch (½ teaspoon). 2. Cook over medium heat until the sauce thickens, stirring constantly. 3. Add the sauteed vegetables back to the skillet and toss to coat.

4Assembling 1. Add the cooked pasta to the skillet with the vegetable and sauce mixture. 2. Toss everything together until well combined. 3. Adjust seasoning with salt and pepper if needed.

5Serving 1. Serve the Vegan Pasta Primavera hot, garnished with fresh herbs like basil or parsley if desired.