Heat oil in a medium skillet and sauté the garlic for several seconds. Add the flour and stir until coated with oil. Combine the water and Edensoy. Slowly add the water/Edensoy mixture, while constantly stirring with a whisk. Whisk frequently until the sauce thickens. Add the sea salt and carrots, and simmer 5 to 7 minutes.
While the carrots are cooking, cook the pasta as package directs. When the pasta half done add the beans, corn, peas, basil and pepper. Simmer about 3 to 5 minutes. When the pasta is done drain and set aside. Remove the sauce from the flame, mix in parsley and serve the sauce ladled over the pasta.
9g fat (23% calories from fat),