Creamy Summer Vegetable Pasta Primavera
4 cups penne pasta
2 tablespoon olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
1 yellow squash, sliced
1 cut green beans, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/2 cup vegetable stock (look for one without tomato)
1/2 cup GO VEGGIE Classic Plain Cream Cheese
2 tablespoons chopped fresh rosemary
1/4 cup fresh parsley, chopped
2 tablespoons GO VEGGIE Vegan Parmesan
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain, reserving 1/4 cup of cooking water.
While the pasta cooks, heat the oil in a large sauté pan set over medium heat. Add the garlic and cook 1-2 minutes, until fragrant. Add the pepper, squash, green beans, and tomatoes. Cook for 3-5 minutes, or until the vegetables begin to soften and take on some color. Stir in the vegetable stock and cook 5 minutes, or until the vegetables are cooked to your liking. Stir in the cream cheese, parmesan, rosemary, and parsley; mix until incorporated and creamy. Add the pasta. If desired, stir in some of the reserved pasta water to loosen the sauce.
NOTES: This pasta is great reheated. Add a splash of vegetable stock and cook over medium high heat for 8-10 minutes, or until warmed through.