1-2 cups vegan vegetable broth or water
approx. 1-2 cups portabello mushrooms
approx. 1/3 fresh tomato (slice them, them cut the slices in half)
approx. 1/2 carrot (sliced into coins)
approx. 1 cup broccoli (I always cut then in small pieces to cook faster)
1 ear corn, cooked and corn cut from cob (or just use corn kernels)
approx. 1/2 cup sliced onion
3 cloves garlic chopped (to taste)
any other veggies you like
approx. 3 tablespoon pine nuts
vegan pesto sauce (most contain cheese, try you local health food store or make your own)
a handful of spaghetti (enough for 1-2 people)
The Sauce: In a blender or food processor, blend 2 heaping teaspoon pesto, and approx., 2-3 tablespoon corn cut from cob and 1-2 tablespoon pine nuts. You may need to add a little water to help it blend instead of sticking to sides. Set sauce aside.
Cook pasta to your liking while cooking the veggies.
In a large skillet, cook onions and garlic in the vegetable broth. Always add just enough broth to keep veggies from sticking, but not so much that it becomes soupy, you don't want a lot of excess liquid in this dish (Cooking with veggie broth or water instead of oil cuts the fat way down). Cook until onions get soft. Add carrots and broccoli. Cook approx. 5 minutes, stirring and adding more broth when necessary to prevent sticking. Add remaining veggies and the left over corn and pine nuts.
Cook until carrots and broccoli are almost done. Add most of the pesto to cooking veggies, leaving about 1-2 teaspoon pesto for sauce. Cook veggies in pesto until they are cooked to your liking.
Add veggies to pasta and stir together with the remaining pesto.