Print

Pasta Primavera

  • Author: Simple Vegan Blog
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2-4 1x
  • Category: Main Dish
  • Cuisine: Vegan, Italian

This pasta primavera recipe is perfect for spring, although you can make it any time of the year using what’s in season.

Pasta Primavera.- This pasta primavera recipe is perfect for spring, although you can make it any time of the year using what's in season.
Did you make this recipe?
Leave us a review

Ingredients

  • 7 oz pasta of your choice (200 g)
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, sliced
  • 1/4 chopped zucchini
  • 1/2 chopped onion
  • 1/2 chopped red bell pepper
  • 1 chopped carrot
  • 1 cup chopped asparagus (140 g)
  • 1 cup frozen peas (120 g)
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp flour, we used brown rice flour
  • 1 cup water or vegetable broth (250 ml)
  • The juice of half a lemon
  • A handful of fresh basil, chopped (optional)

Instructions

  1. Cook pasta according to package directions.
  2. Heat the oil in a skillet and add the veggies, except the frozen peas.
  3. Cook over medium-high heat until golden brown.
  4. Add the frozen peas, salt, pepper and flour and cook for about one minute.
  5. Add the water or vegetable broth, stir and cook for another 5 minutes.
  6. Add the pasta (drained), the lemon juice and the basil, stir and serve.
  7. You can add some vegan Parmesan cheese on top.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 269
  • Sugar: 4.9 g
  • Sodium: 533.9 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 50.6 g
  • Fiber: 3.8 g
  • Protein: 10.9 g