Vegan Green Goddess Pasta

Peel and finely chop the onion and garlic. Wash the fresh herbs thoroughly and chop them roughly. Then, in a bowl, process vegan yogurt, vegan cream cheese, mustard, agave syrup, lemon juice, onion, garlic, and the chopped herbs into a green sauce using an immersion blender. Season with salt and pepper.

Cook the pasta al dente in salted water according to package directions. Drain the water and then transfer the pasta to a large bowl, set aside.

Meanwhile, bring another pot of water to a boil and blanch the edamame and sugar snap peas for about 5 minutes. Roast the sunflower seeds in a fat-free pan over medium heat for about 10 minutes. Shake the pan evenly so that the sunflower seeds do not burn.