2 cups of brown rice penne (I like this brand)
1 tablespoon coconut oil
2 medium to large zucchini, roughly chopped
1 bunch of asparagus, rough ends discarded and chopped
1 cup of spring peas, if frozen, thawed
4 cloves garlic, smashed and chopped
juice of 1/2 lemon
1/2 package of Miyokos vegan mozzarella or any vegan mozzarella you prefer
sea salt and black pepper to taste
optional: crushed red pepper
In a large heavy bottomed pot, heat coconut oil until melted. Add garlic and turn heat to low, stir and sauté until fragrant trying not to brown too much. Add all chopped veggies and peas. Sauté and cook on medium low for about 10-15 minutes, stirring occasionally until vegetables and soft and cooked through. You may need to add about 1/4 cup water to avoid burning. Add slowly as you need. Once veggies are cooked, season with salt and pepper. Remove from heat. Slowly add in cooked pasta and mix well. Add lemon juice and mix again, seasoning more if needed and adding chili pepper if using.
Meanwhile, turn your oven’s broiler on. Transfer pasta mixture to a heat safe baking dish and top with vegan mozzarella. Using an oven mitt, place pasta dish on highest oven rack below the flame and broil until mozzarella melts and chars slightly. Remove from oven and serve hot!