Creamy Pasta Florentine

Friends who know me well know that Thursdays are pasta days in my house. You could say my daughter is obsessed with pasta. I usually make creamy pasta sauce with milk, cheese and butter.  I found this low fat version in The 30 Minute Vegan. I made some changes to the recipe and made it yesterday for lunch. Everyone loved it!

Ingredients:
12 ounces uncooked wheat pasta
11/2 T olive oil
1 yellow onion, thinly sliced
2 T minced garlic
2 C chopped assorted vegetables(broccoli,cauliflower,carrots, green pepper,and zucchini)
1 C coconut milk(little more if required)
3 T minced fresh basil
2 T minced fresh Italian parsley
1 T dried or minced fresh oregano
1 t salt, or to taste
1/2 t black pepper, or to taste
crushed red pepper(optional)
1/2 C grated mozzarella cheese

1. Bring a large pot of water to a boil over high heat. Add pasta and cook until the pasta is just tender.  Drain, rinse, and place in a large bowl.
2. While the pasta is cooking, heat oil in a large pan over medium-high heat.  Add onion and garlic, and cook for 3 minutes.  Add chopped vegetables, and saute till crunchy. 
3. Add coconut milk, lower the heat and cook for 5 minutes.
4. Add the remaining ingredients and mix well.  Add to pasta and gently mix well.  Serve warm with  salad,and garlic bread.

Notes:
You could add 8 cups of chopped spinach instead of vegetables.
The smaller shaped pastas(rotini, rigatoni, or elbows) work best.