Cook the pasta according to package directions. Drain and set aside.
Heat the oil in a skillet and add the veggies, except the frozen peas.
Cook over medium-high heat until golden brown, stirring occasionally.
Incorporate the frozen peas, flour, salt, and pepper and cook for about one minute.
Add the water or vegetable broth, stir and cook for another 5 minutes.
Add the pasta, lemon juice, and basil, stir and serve immediately just by itself or with vegan Parmesan cheese or some baked tofu on top. You can also serve it with seitan to incorporate some protein into your meal.
Keep leftovers in an airtight container in the fridge for 5-7 days.
Feel free to use any type of pasta. Gluten-free pasta will work too.
This recipe goes well with everything, so add all the veggies you’d like.
Fresh peas are also a good option, although I only had frozen peas on hand.
Also, feel free to add any spices or fresh or dried herbs you want to.
Nutritional info has been calculated by using 1 tbsp of oil and water instead of vegetable stock.