Creamy Vegan Pasta Primavera
Ingredients
The pasta
-
1
lb
whole grain spaghetti
The vegetables
-
8
oz
mushrooms, sliced
-
8
oz
cherry tomatoes, sliced in half
-
1
lb
asparagus, woody ends removed and chopped into 1-inch pieces
-
2
cups
kale, finely chopped
-
1
cup
frozen peas, thawed
The sauce
-
1
8oz container
Sabra Spinach and Roasted Garlic Mediterranean White Bean Dip
-
1
cup
pasta water
-
½
unit
lemon juice
-
1
tsp
salt
-
to taste
freshly ground black pepper
The cooking oil
Instructions
- 1. Boil a large pot of salted water and cook the spaghetti according to package directions, reserving 1½ cups of pasta water before draining.
- 2. In a skillet, heat olive oil over medium heat and sauté the mushrooms with a pinch of salt and pepper for 5 minutes.
- 3. Add the cherry tomatoes and sauté for an additional 3 minutes.
- 4. Add the asparagus, cover the skillet, and cook for about 5 minutes until crisp-tender.
- 5. Remove the lid, add the kale, and cook until wilted, then stir in the peas.
- 6. Combine the cooked vegetables with the drained spaghetti in the pot, adding the bean dip, reserved pasta water, lemon juice, salt, and pepper to taste.
- 7. Stir until well combined and add more pasta water if needed for a creamy sauce consistency. Serve warm.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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