Creamy Vegan Pasta Primavera

Creamy Vegan Pasta Primavera

When it comes to satisfying comfort food, there's nothing quite like a creamy pasta dish. Today, we're bringing you a delightful vegan twist on a classic favorite – Creamy Vegan Pasta Primavera. This colorful and wholesome recipe is a celebration of fresh flavors and nourishing ingredients, perfect for a hearty weeknight dinner or a special gathering with loved ones.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Our vegan take on Pasta Primavera showcases the natural sweetness of seasonal vegetables, paired with a velvety plant-based cream sauce. The star of the show is the medley of vibrant vegetables like cherry tomatoes, asparagus, bell peppers, and tender broccoli florets, which add both crunch and a burst of color to this dish.

Ingredients:

  • 12 ounces (340g) whole wheat or gluten-free pasta of your choice
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 ½ cups unsweetened plant-based milk (almond, soy, or oat)
  • 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
  • 2 tablespoons all-purpose flour or cornstarch (for thickening)
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
organic pasta- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Instructions:

  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.

  2. Prepare the Sauce: In a separate skillet over medium heat, add 1 tablespoon of olive oil and sauté the chopped onion and minced garlic until fragrant and translucent, about 2 minutes.

  3. Add the Vegetables: Add the cherry tomatoes, asparagus, red bell pepper, and broccoli florets to the skillet. Cook for 4-5 minutes until the vegetables are slightly tender but still vibrant and crisp.

  4. Prepare the Creamy Sauce: In a bowl, whisk together the plant-based milk, nutritional yeast (if using), all-purpose flour or cornstarch, dried basil, dried oregano, salt, and pepper until well combined. Pour the mixture into the skillet with the vegetables.

  5. Simmer the Sauce: Allow the sauce to simmer for another 3-4 minutes until it thickens and coats the vegetables evenly. If the sauce becomes too thick, you can add a splash of plant-based milk to reach your desired consistency.

  6. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy vegetable sauce, tossing everything together until the pasta is well coated.

  7. Serve and Garnish: Transfer the Creamy Vegan Pasta Primavera to serving plates. Drizzle with a dash of olive oil and sprinkle fresh parsley on top for a burst of color and flavor.

This Creamy Vegan Pasta Primavera is a delightful fusion of vibrant vegetables and a velvety, dairy-free sauce, making it a crowd-pleaser for vegans and non-vegans alike. Serve it as a main course or as a delicious side dish to accompany your favorite plant-based protein. Enjoy the burst of fresh flavors and nourishment that this delightful pasta dish offers!

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