Scale

8 oz pasta of choice (penne, fusilli, or spaghetti – gluten-free if needed)

2 tbsp olive oil

3 cloves garlic, minced

1 small onion, diced

1 cup cherry tomatoes, halved

1 zucchini, chopped

1 cup mushrooms, sliced

1/2 cup bell peppers, chopped

1/2 tsp dried oregano

1/2 tsp chili flakes (optional)

Salt and pepper to taste

1/4 cup nutritional yeast

1 cup unsweetened almond milk or oat milk

2 tbsp cornstarch + 2 tbsp water

Fresh basil or parsley for garnish

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Cook pasta according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté until fragrant.

Add cherry tomatoes, zucchini, mushrooms, and bell peppers. Cook until tender, about 7–8 minutes.

Season with oregano, chili flakes, salt, and pepper. Stir in nutritional yeast and plant-based milk.

Mix cornstarch and water in a small bowl, then pour into skillet. Stir until sauce thickens.

Add cooked pasta to the sauce and mix until well-coated.

Serve hot, garnished with fresh herbs.

Use gluten-free pasta if needed.

Adjust heat with chili flakes to taste.

Whisk cornstarch slurry smooth before adding to avoid lumps.