Pasta Primavera


Spring is in the air and pasta is on the table! Show off spring’s seasonal produce like asparagus and peas with this simple pasta primavera, which uses coconut milk and vegan parmesan to keep the dish 100% plant-based. This recipe comes to us from Aimee of The Veg Life.

Serves 4

  • 1 tbsp. oil for sauteeing
  • 1 medium Vidalia or yellow onion, sliced thinly
  • 1 clove garlic, minced (optional)
  • 16 oz. mushrooms (any variety), cut into quarters (or 1″ pieces)
  • 1 bunch of asparagus, steamed and cut into 1″ pieces
  • 1/4-1/2 cup low-sodium vegetable broth
  • 1/4 cup corn
  • 1/2 cup peas
  • 1/2 lb pasta, such as farfalle
  • 1/2 cup coconut milk (canned)
  • 1 tbsp. lemon juice
  • 1/4 cup vegan parmesan
  • Salt & pepper, to taste
  • Parsley, parmesan and/or lemon zest for garnish

Prepare pasta to package instructions and drain (do not rinse).
Meanwhile, steam the asparagus spears until tender. Cut into 1″ pieces.
In a large saute pan over medium-high heat, add the oil and onion slices. Saute for about 3-5 minutes before adding the mushrooms.
Saute the mushrooms for an additional 5 minutes and if using garlic, add now. Saute for 30 seconds and then add the vegetable broth.
Allow to reduce slightly. Add the corn and peas.
When the broth has reduced and the vegetables have cooked through, add the drained pasta (a little residual pasta water will actually help thicken the sauce) and asparagus pieces.
Add the coconut milk, lemon juice and vegan parmesan stirring to combine. If necessary, add a splash more vegetable broth. The pasta will continue to absorb the liquids as it sits.
Season with salt and pepper, to taste.
To serve, divide between four bowls and top with additional vegan parmesan.
Garnish with parsley and/or lemon zest.

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Nutrition Information

Pasta Primavera

Servings per Recipe: 4

Amount per Serving

Calories:  420

Calories from Fat:  120

Total Fat:  13g

Saturated Fat:  7g

Cholesterol:  0mg

Sodium:  290mg

Potassium:  940mg

Carbohydrates:  63g

Dietary Fiber:  8g

Protein:  16g

Sugars:  11g

Vitamin A:  20%

Vitamin C:  50%

Calcium:  10%

Iron:  35%

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