This simple vegan and dairy-free pasta primavera recipe can be prepared as a healthy main dish. Made from a simple creamy homemade white sauce and plenty of garlic and basil for flavor, this is a filling dish perfect for a quick and easy vegetarian dinner. Give it a try and see if you don't just decide to add it to your usual go-to repertoire of dishes you make over and over again.
Pasta primavera is one of those recipes that can be made in any number of different ways; there's really no wrong way. With lots of healthy veggies - including broccoli, carrots, mushrooms, and frozen peas - this simple pasta primavera ties together the vegetables and pasta in a low-fat and vegan soymilk-based white sauce with nutritional yeast for extra flavor. With little oil and completely dairy-free, this pasta primavera with angel hair is very low in fat and is completely cholesterol-free.
- 3 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp dried basil
- 6 tbsp flour
- 3 cupssoy milk
- 1/4 cupnutritional yeast
- 1 small head broccoli, cut into florets
- 1 medium carrot, sliced
- 1/2 pound sliced fresh mushrooms
- 1 cup frozen peas, thawed
- Salt and pepper to taste
- 1 pound angel hair pasta
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion, and the garlic and basil and allow to heat until the onion becomes translucent about 5 to 7 minutes. Next, stir in the flour to make a thick paste.
- Slowly add the soy milk, stirring constantly. Stir in the nutritional yeast, then cook over low heat just until the mixture thickens.
- In a separate pan, using a vegetable steamer, steam the broccoli florets and the sliced carrots just until barely tender, then add them to the white sauce along with the mushrooms and thawed frozen peas. Add salt and pepper to taste, then cook over low heat just until fully heated through, stirring often.
- Cook the angel hair pasta according to package directions, then serve the pasta primavera sauce over the prepared pasta.
This recipe is reprinted with permission from The Compassionate Cook Cookbook.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||3 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||16 g|