Pasta with vegetable carbonara

For 4 people
300 g rigatoni pasta
4 white asparagus
200 g fresh peas
4 artichokes riviera
1 white onion
200 g fresh beans
3 + 1 tbsp nutritional yeast flakes
100 g cream soy or oats
parsley
basil
salt and pepper
extra virgin olive oil

Cut the artichokes into thin wedges and sliced asparagus (leaving intact the tips), then shelled broad beans and peas.
In a bowl mix cream, 3 tablespoons nutritional yeast, salt and pepper, chopped parsley and basil.
Braised vegetables in a steel pedella in oil for 10 minutes: first the onion, then the apsaragi, artichokes, peas and broad beans.
After baking the pasta in salted water, pour in the sauce of cooked vegetables, adding the mixture with cream.
Spread in a shallow dish and decorate with raw asparagus tips cut into julienne, a drizzle of olive oil, one tablespoon nutritional yeast and pepper.