Part 7/11:
While the sauce simmers, the host prepares a vegetable medley: zucchini sliced into half-moons, roasted red bell peppers (from a jar or raw), and chopped artichokes. These vegetables provide depth and sweetness to the dish. To create a luscious sauce, the host adds plant-based creamer (almond, soy, oat, or coconut-based) along with the vegetables, allowing everything to simmer until tender.
Once cooked, a handful of fresh arugula is stirred into the pasta to introduce peppery freshness, and the dish is garnished with additional arugula and roasted pine nuts for added texture. The result is a sophisticated, restaurant-style dish that’s remarkably simple to assemble—perfect for nights when you want both comfort and elegance.