Zucchini and Sun Dried Tomato Bow Ties with Vegan Parmesan Cheese

Bring a large pot of water to boil and cook the pasta as directed on package to desired tenderness.

While the pasta is boiling, dice your veggies and heat a skillet on medium heat with the 3 tablespoons of olive oil. Saute the onions until almost translucent and then add the green peppers. Saute the green peppers a few minutes and add the diced zucchini. Cook everything until fork tender but not too soft, about 6 minutes longer.

While the vegetables are cooking, process the sun dried tomatoes in a food processor until they are chopped into little bits. Add the sun dried tomatoes to the zucchini mixture and cook until tomatoes are soft, about 2 minutes before the veggies are done.

Drain your pasta and combine the zucchini and sun dried tomato mixture with the pasta in a large mixing bowl. Sprinkle the vegan parmesan onto the pasta and stir to combine. Serve!

To make the vegan parmesan cheese. Process the sesame seeds, nutritional yeast and sea salt together in a food processor into a fine consistency, about the texture of parmesan cheese. Store in a container in the fridge up to 2 weeks.