Preheat oven to 400º. Add zucchini, broccoli, carrots, and bell peppers to a baking sheet lined with parchment paper. Option to add a light spray or drizzle of avocado oil. Bake for 15 minutes then remove and move veggies around with a wooden spoon. Bake for another 10 minutes.
Bring a large pot of water to a boil with sea salt. Once boiling, add lentil pasta and follow cooking instructions, stirring frequently. Test a piece to ensure texture is soft, then drain pasta in a colander.
In a pan over medium heat, add minced garlic with veggie broth. Stir with a wooden spoon for a few minutes until the garlic begins to darken.
Add mushrooms and artichokes along with white wine. Cook for 5-10 minutes, stirring frequently. Lower the heat and add coconut milk, vegan mozzarella, and truffle salt. Stir until fully mixed.
Toss pasta in the sauce, then cut off the heat. Serve and top with lemon juice, fresh basil, kalamata olives, and red pepper flakes. Enjoy!
When storing leftovers, store the toppings like lemon juice and basic separately. When heating up leftovers, add the toppings after you've heated up the pasta. The pasta will taste super fresh!
Store leftovers in a sealed container in the fridge for up to 5 days.
My favorite vegan mozzarella brands for this recipe are currently Parmela Creamery or Good Planet.
Keyword Artichoke, Lemon, Pasta Primavera, Spring, Zucchini
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