2 1/2 cups vegetable stock or 2 1/2 cups
vegetable broth 1/4 cup
nutritional yeast flakes 3 tablespoons white wine
3 tablespoons
lemon juice 1 1/2 tablespoons
onion powder 1 tablespoon
garlic, minced
1 teaspoon
sea salt 1/2 teaspoon freshly ground
black pepper 1/3 cup whole-wheat flour
3 1/2 tablespoons plus 1 teaspoon olive oil
2 tablespoons chopped fresh dill or 2 teaspoons dried
dill 2 tablespoons chopped fresh parsley
1 package (12 ounces) whole-wheat or vegetable farfalle pasta
1/2 cup carrots, julienned
1/2 cup zucchini, julienned
1/2 cup green bell pepper, seeds and ribs removed, and diced
1/2 cup red bell pepper, seeds and ribs removed, and diced
1/2 cup red onions, diced
1/2 cup Roma tomatoes, seeds removed, and diced
1/2 cup frozen peas, thawed
additional chopped fresh parsley (optional)
additional vegan soy Parmesan-style cheese (optional) or additional
nutritional yeast flakes as garnish (optional)
In a medium saucepan, combine vegetable stock, yeast flakes, white wine, lemon juice, onion powder, garlic, sea salt, and black pepper. Whisk well and simmer over low heat.
In a small bowl, whisk together whole-wheat flour and 2 tablespoons plus 1 teaspoon olive oil to form a smooth paste. Whisk flour-oil mixture, a little at a time, into simmering stock. Continue to cook over low heat, whisking constantly, until sauce is thickened. Whisk in dill and parsley. Set aside.
Bring a large pot of salted water to a boil over high heat. Add farfalle pasta, and cook according to the package instructions. Drain well and set aside.
In the same pot used to cook pasta, sauté carrots, zucchini, green bell pepper, red bell pepper, and red onions in remaining 1 1/2 tablespoon olive oil over medium heat for 3 minutes. Add Roma tomatoes and peas, and sauté an additional 2 minutes. Add cooked farfalle and reserved sauce, and stir well to combine. Transfer to a large platter, and garnish with parsley and soy Parmesan-style cheese or nutritional yeast flakes.
