Vegan Pasta Primavera

Cook pasta as per directions on pack. Drain, reserving some of the cooking water and very lightly dress with a little olive oil to prevent clumping and leave to one side.
Heat the oil gently in a deep frying pan. Add the chopped garlic and pine nuts, cook until the nuts are golden but take care not to burn the garlic or pine nuts as they will taste bitter.
Add the courgette/zucchini batons and gently sauté until they turn soft and start to go golden (about 3-4 mins).
Add the mushrooms, cook until soft but not releasing their water. You don’t want to fry them.
Throw in the parboiled green beans, broad beans, frozen peas and a little of the cooking water from the pasta if necessary (i.e. if the mixture seems a little dry, you want to lightly coat your pasta). Season lightly at this point.
Finally, add the tomatoes, chopped spring onion and drained pasta, stirring thoroughly but carefully to amalgamate all the ingredients.
Gently stir in the herbs and season to taste.
At this point, put a lid on the pan and leave for upwards of 10 minutes if you are eating warm, or for a couple of hours then refrigerate if eating cold.