Meanwhile, in a large pan, sauté onion, pepper, and carrots over medium heat for 4 minutes.
Add squash and sauté for 2 minutes – or until vegetables are al dente.
Add green beans or asparagus and spinach. Sauté until spinach is wilted – about 2 minutes.
While vegetables are sauteing, place water (or milk), cashews, garlic, tahini, lemon juice, salt, granulated onion, granulated garlic, and celery salt in blender and blend until very smooth.
Add basil, oregano, and parsley and pulse just to mix. (Do not puree seasonings).
Pour blender mixture into vegetable mixture when vegetables are done. (Vegetables should be tender, not soft or mushy.) Cook, stirring constantly, until thoroughly heated.
When pasta is done, drain and stir into vegetable mixture.
Adjust salt to taste. Serve hot. Top with cherry tomato halves if desired.
Notes
If cutting carrots into matchsticks, allow a few extra minutes for prep time.Make-Ahead Tip:Both the sauce and the vegetables can be prepared (up to 2 days) ahead of time and kept in the refrigerator (separately) until ready to use.* * * This recipe for Plant-Powered Pasta Primavera is . . . gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.