Summer Garden Macaroni

Ingredients

• Cooking olive oil

• 1-2 shallots (pungent)

• 8-10 asparagus stocks (bitter)

• 1 zucchini (sweet)

• Macaroni pasta of your choice (sweet)

• Mustard (pungent)

• Non-dairy cream cheese (sweet)

• Nutritional yeast (sour) *optional

• Pink Himalayan Salt & Pepper

• Basil for garnish (sweet)

Steps

• Wash all of the produce

• Chop all of the washed veggies into bit-sized pieces

• Start combining

• Heat the pan and add cooking olive oil, then add the chopped shallot.

• When shallot looks soft, add asparagus.

• After 2-3 minutes add the chopped zucchini.

• Add pink salt and pepper and saute on medium heat for a few minutes until vegetables look cooked.

• Boil water for macaroni and cook the pasta.

• Strain the macaroni and before adding the pasta back into the pot, mix ⅓ cup olive oil, ⅓ cup of non-dairy cream cheese, and 2 tablespoons of mustard.

• Mix the ingredients to coat the macaroni.

• Add a few shakes or a tablespoon of nutritional yeast and mix the veggies, pasta and sauce together.

• Serve warm or at room temperature with a garnish of basil

Why this dish in the summer? Pasta style dishes are less common in the summer because we generally look for lighter grains and foods, however, a pasta dish served with almost equal parts summer vegetables is a huge nutritional boost with cooling tastes and can be served room-temperature if it just feels too hot.