Vegan Creamy Dijon Veggie Pasta

1 Cook pasta according to package instructions. 
2 While the pasta is cooking, heat the olive oil in a large non stick skillet or cast iron skillet on medium high. 
3 Once the oil and pan are hot, add the garlic and saute for a minute. Then add in all the chopped veggies. 
4 Saute for 5-10 minutes, reducing heat as needed until the veggies are cooked. Make sure the mushrooms have released their liquid and it has evaporated. Sprinkle with a little salt and pepper. 
5 While the veggies are sauteing, in a medium sized mixing bowl, whisk together the hummus, Dijon mustard, veggie broth and agave. Make sure it is fully combined and smooth. 
6 Once the pasta and veggies are done, add the pasta to the pan with the veggies and pour the sauce on top. 
7 Toss with tongs, and coat all the veggies and pasta with the sauce. Season with a little more salt and pepper. Heat everything together for a minute. Remove from heat. Taste and adjust seasoning. 
8 Serve immediately!