One pan Thai pasta - vegan recipe

Prep & clean veggies - 

12 white mushrooms diced

1/2 cup sugar snap peas

1/4 of a cabbage cut into big bite sized pieces

2 green onions diced

1/2 cup frozen pepper slices

Pasta - 

1 cup cooked rotini

Sauce - 

3/4 broth (I used leftover veggie stock I made for my previous recipe of hot pot soup) 

1 TBSP Thai pesto (scroll down for recipe) 

1 tsp coriander powder

1 tsp paprika

2 tsp red pepper flakes

1 TBSP organic corn starch mixed with 1/4 cup of water in a separate bowl

While stir frying the veggies in a pan, blend the corn starch into the broth with spices. 

Stir fry the veggies over medium heat with a bit of oil. 

Cook for 5-7 minutes. 

Add in the cooked pasta. 

Stir. 

Pour in the sauce. 

Stir and cook on low heat for about 2 minutes for the sauce to thicken. 

Served with fresh chopped basil.