Pasta Primavera

• 1 lb. penne or elbow-shaped pasta
• 2 tbsp. olive oil
• 3 cloves garlic, sliced
• 3 carrots, peeled and sliced
• 1 bunch asparagus (about 1 lb.), stem ends snapped off and spears cut into 1-inch pieces
• 1 sweet red pepper, halved lengthwise, seeded, and sliced
• 1 sweet yellow pepper, halved lengthwise, seeded, and sliced
• 1 cup small cherry tomatoes (about 24), halved
• 3/4 tsp. salt
• 1/4 tsp. black pepper
• 2/3 cup soy milk (this replaces half-and-half, so it should be thick)
• 2 tbsp. vegan Parmesan cheese

1. Bring a large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm.
2. Meanwhile, heat 12-inch skillet over medium-high heat. Add oil and garlic; cook 1 to 2 minutes. Add carrots; cook 4 minutes. Reduce heat to medium. Add asparagus; cover; cook 8 minutes or until vegetables are tender. Uncover; add sweet peppers; cook 5 minutes, stirring occasionally. Add cherry tomatoes, salt, pepper, and soy milk. Stir in 1/4 cup pasta water.
3. Drain pasta; transfer to bowl.
4. Pour sauce over pasta. Sprinkle with Parmesan; toss. Serve.

Serves 6.
Preparation time: 15 minutes.
Cooking time: 20 minutes.