This healthy and delicious vegan pasta is ready in just 30 minutes. It’s full of flavor but only contains ten simple ingredients. The verdant color and fresh flavors are perfect for spring time. After all, the Italian word primavera literally translates to spring in English. The soy cream I used in this recipe adds a rich, creamy flavor without all of the calories and fat of traditional heavy cream. You can vary which spring vegetables you throw in, depending on what you have and what you prefer. I chose to use some of my green favorites like asparagus and English peas. It’s important not to overcook the vegetables, otherwise they lose their color, crispness, and also some of their nutrients. The vegetables will also keep cooking once you turn down the heat and add the pasta. I chose to sauté them quickly, but you can also blanch the asparagus and peas in boiling water for one minute or steam them for a few minutes, if you prefer. If you’re using frozen peas and spinach, make sure to thaw them before you use them. This pasta is fresh and light enough to eat every day. I kept the spices to a minimum so that the flavor of the fresh vegetables could really shine through. You can substitute the farfalle with almost any type of pasta including penne or even angel hair. This recipe is great if you’re looking for a quick and easy way to use your spring vegetables. I like to make a big batch on Sundays to eat throughout the week. The leftovers are great as a “desk” lunch the next day. If you make Vegan Pasta Primavera, make sure to take a picture and tag @thefriendlyepicurean on Facebook and Instagram or Pin this recipe on Pinterest!
Vegan Pasta Primavera
- 4 cups farfalle (uncooked)
- 1 tbs vegan butter (such as Earth Balance brand)
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 lb asparagus, cut into 1 inch pieces
- 1 cup fresh English peas
- 3 cups fresh baby spinach
- 1/4 cup soy creamer (such as Organic Valley brand)
- 1/4 tsp salt plus more to taste
- 1/4 tsp freshly ground black pepper plus more to taste
DirectionsCook farfalle in a large pot until al dente, about 10 minutes. Drain pasta a set aside. Next heat butter in a large saucepan on medium heat. Cook shallot for about 3-4 minutes. Next add garlic and cook for another 3 minutes. Add asparagus and cook for about 3 minutes. Add peas and cook for another 3-4 minutes. Add spinach and cook until just wilted. Reduce heat to low and add cooked pasta. Stir in soy creamer, salt, and pepper. Add more salt and pepper to taste. Serve while hot. May store leftovers in the fridge for up to three days.