CREAM SAUCE

Combine ingredients except parsley in a blender and run for a minute or so, until well combined. Pour into a saucepan and heat on high while stirring with a whisk. The cornstarch should activate and create a thickened sauce.

As soon as it begins to thicken, remove from heat. If too thick, add a bit of water and stir. When it reaches your preferred consistency, remove from heat and stir in parsley. Set to the side, covered, waiting to meet your pasta. Always taste to adjust salt and pepper to your taste.

SPRING HARISSA

Place all ingredients except the olive oil in a food processor. This is where you want to use a food processor instead of a blender: Blenders will liquify your ingredients; processors will chop and leave texture. They are the best tool to make salsas, relishes and harissas.

Run the processor. As it is running, slowly pour in the olive oil from the top of the processor. Once the sauce has a smooth salsa consistency you are done. Taste to make sure salt and all the flavors align with your liking.

This dish is easy to customize by adding pepper, adjusting the spices, etc. You can also add spinach or greens to boost your folic acid intake. In a sanitized container your harissa will last in the fridge for a few weeks. It is a great condiment to add to your tofu scramble, sandwiches, bowls, rice and toast.

GRILLED VEGGIES

Rub your veggies with olive oil and give them a sprinkle of salt. I love fire-grilled vegetables. If you do not have a barbecue or open-fire grill you can give your veggies a quick sauté on the stove top.

Of the three, the zucchini will take the longest. Avoid overcooking it as it will get mushy, but you want it to cook through. The zucchini will do well on a hot grill to the side of the open flame where it is receiving heat to cook through but avoid burning over the flame. As it sits to the side you can work your other vegetables.

Over an open flame, char your asparagus. It will only take a minute so that the asparagus gets some flavor and char, but remains crisp. After you remove it from the fire it will continue to cook with residual heat. Set the asparagus to the side.

Place the corn over the open flame and gently turn so that all sides receive a quick char. Corn can be eaten straight off the cob without cooking. That is how you get crisp juicy kernels. A quick char for color and flavor will do. Set the corn to the side.

With a knife, carefully scrape the kernels off the cob. Cut your other vegetables into bite-size pieces. They will be ready to place on top of your pasta.

FRESH PASTA

Place the flours, salt, onion powder and lemon zest on a clean counter surface with enough space to roll out the dough and make a bit of a mess. Mix ingredients together with hands and mound into a mountain shape with a hole in the middle, like a volcano.

Add the oil into the hole and pour the warm water into the hole half at a time so your water does not run wild. Use your hands to start working the wet and dry ingredients together, forming the dough into a ball. It should be a bit sticky. As you continue to knead the dough it will toughen up.

Sprinkle flour on your counter space and continue to knead the dough with extra flour until it is no longer sticky. As you are working the dough, sprinkle flour on any remaining sticky parts and continue to work.

I enjoy this recipe and working it by hand; I can feel my way through and know if it is too firm to press out into pasta and I know if it is too wet and sticky to work. With a little practice, you will learn this too. I have tried various recipes and machines and always come back to this simple vegan pasta.

Now that you feel that your dough is in good shape to press out, let’s make pasta. I have an Italian Marcato that is standard and durable. It will roll your pasta out into sheets or other shapes. The standard has a spaghetti and fettuccine setting. There are attachments as well for other cuts. For this recipe I have found that the sheets to make ravioli or lasagna and the fettuccine cut work the best.

Some mixers also have pasta attachments. These make it easy and consistent to roll out your pasta. If no pasta press is available, not a problem—a rolling pin will do.

Make sure you dust your counter with flour and roll or press your pasta out into a thin sheet. You are looking for a sheet as thick as a cardstock, thinner than a store-bought fettuccine, but thicker than paper. When cooked, the fettuccine will plump up. Once rolled out into a rectangle, cut long ¼-inch-wide strips with a knife. You can use a ruler but this should be easy for you and not stressful. Flour the pasta and set to the side until ready to use. Make sure to have a nice dusting of flour on both sides so it doesn’t stick while sitting.

Bring 4 quarts of water to a boil with 1 tablespoon of oil in a large pot. You want to give it enough room for the pasta to breathe and move around. Once the water is boiling, drop in your freshly made fettuccine. It should only take about 3 minutes for the pasta to cook. You will know it is ready when the pasta floats to the top like dumplings.

PUTTING IT ALL TOGETHER

Finish by using a ladle to pour the cream sauce over the pasta. Place the cut veggies over the pasta and sauce. With a spoon, dollop the Spring Harissa on top of your pasta. Sprinkle with parsley or vegan parmesan, if you choose, and enjoy.