easy pasta primavera
Who doesn’t love pasta primavera?! I’ve been making this vegan version for a while now, so why not share the love?!
PASTA PRIMAVERA
Like the classic, but without the dairy & infused with fresh parsley and an assortment of veggies! This version is also made gluten-free by using brown rice noodles.
Makes enough for 4.
Ingredients:
1/2 onion, thinly sliced
4-5 garlic cloves, minced
1/4 - 1/2 cup extra virgin olive oil + more if needed once you add pasta to it
1-2 tsp basil (fresh or dried)
2 carrots, sliced on an angle
1 zucchini squash, diced
1/2 cup broccoli, chopped
1 pint cherry tomatoes
1 bell pepper, sliced
5-10 crimini mushrooms, chopped
1/4 cup fresh parsley, finely chopped
Salt & pepper, to taste
Sprinkle of nutritional yeast or vegan Parmesan
1 12oz box of brown rice noodles (penne, bowtie, etc)
Directions:
In a large frying pan, over medium-high heat, add onion, garlic and 2 tbsp of olive oil, and sauté for a few minutes (reduce heat if garlic starts to burn).
Next, add in basil along with your vegetables and sautéed for 10-15 mins. Also, add in another few tbsp of olive oil so that everything is nicely coated. Reduce heat to medium & cover with a lid, if desired (this will help the cherry tomatoes to burst eventually).
Meanwhile, in a large pot, bring water to a boil and cook pasta according to directions on the package. Drain water & rinse under cold water.
Once the veggies are soft (and some tomatoes have popped open and shriveled!), add cooked pasta to the frying pan, along with the fresh parsley, and another generous pour of olive oil to ensure everything is coated. This is also when you can season with salt and pepper to adjust to your liking.
When serving, sprinkle with the nutritional yeast or vegan parm, and enjoy!
And there you have it! Delicious vegan pasta primavera. I love making this for an easy lunch!
If you have any leftovers, you might need to add a bit more olive oil to ‘revive’ it the next day, as it might dry out.
Alright, see you again soon!
