Vegan Pasta Primavera
Ingredients
The pasta
-
2
cups
dry rigatoni pasta or pasta of choice
The vegetables
-
1
tablespoon
grapeseed oil or as needed to coat pan
-
1
cup
chopped asparagus, 1-inch pieces
-
1
medium
red bell pepper, chopped into 1-inch pieces
-
1
medium
zucchini, chopped into 1-inch pieces
-
1
cup
snow peas
-
½
cup
frozen peas
-
½
cup
halved cherry tomatoes
-
to taste
salt and pepper
The sauce
-
1
tablespoon
grapeseed oil or as needed to coat pan
-
1
medium
shallot, diced
-
4
cloves
garlic, minced or grated
-
1
tablespoon
grated lemon peel (optional)
-
1
cup
vegetable broth
-
½
cup
plain unsweetened oat milk (preferably full fat extra creamy)
-
2
tablespoons
lemon juice
-
2
tablespoons
nutritional yeast or vegan parmesan cheese (optional)
Optional garnish
-
to taste
fresh basil and parsley leaves
-
to taste
crushed red pepper flakes
-
to taste
nutritional yeast or vegan parmesan cheese
-
to taste
chopped walnuts
-
to taste
lemon (grated lemon peel, lemon juice, and lemon slices)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a skillet, heat grapeseed oil and sauté the chopped vegetables until tender but crisp, then season with salt and pepper.
- Transfer the cooked vegetables to a bowl and set aside.
- In the same skillet, heat more grapeseed oil and cook the diced shallot until translucent, then add garlic and lemon peel.
- Add vegetable broth and simmer until reduced by half, then stir in oat milk and lemon juice.
- Combine the cooked pasta and vegetables with the sauce, stirring until everything is heated through.
- Serve in a dish, garnished with optional toppings as desired.
Nutrition Facts (estimated)
Servings
2
Calories
633
Total fat
17g
Total carbohydrates
100.4g
Total protein
21.3g
Sodium
651.3mg
Cholesterol
0mg
You might also like