This Meatless Monday recipe features a creamy, vegan Pasta Primavera. Pasta Primavera is defined as a dish that contains pasta and fresh vegetables – with the main focus being on the vegetables. It is usually highlighted by light flavors, aromatic herbs and bright colors – (“primavera” meaning “spring”).
When I went to my local grocery store, the produce manager saw me looking at mushrooms and asked me to wait a moment. He then brought out a carton of the freshest, most pristine white button mushrooms I had ever seen. Sold! Freshly steamed asparagus, corn straight from the cob, spring peas and my favorite in-season, sweet Vidalia onions round out the vegetables. For the pasta, I chose Farfalle (also known as “bow-tie” pasta). I like a more substantial pasta for this particular dish.
I steamed the asparagus while working on sauteeing the onions, mushrooms, peas and corn in a vegetable broth. I really love Imagine brand because they not only offer a low-sodium version, but it has a deep, rich flavor and color.
To create the light cream sauce, I used about a half a cup of canned coconut milk, a tablespoon of lemon juice and a vegan parmesan. Now, if you don’t want to use the commercially available vegan parm (or can’t find it), another great and tasty option are grated walnuts. You can take it one step further and mix the walnuts with nutritional yeast, a pinch of salt and perhaps, garlic powder.
Combine everything in the pan, taste for seasoning and garnish with fresh parsley, a squeeze of lemon juice and a sprinkle of vegan parmesan. What you end up with is this amazing, light and yet extremely flavorful Pasta Primavera. I hope you enjoy!
- 1 Tbl Oil for sauteeing
- 1 medium Vidalia or yellow Onion sliced thinly
- 1 Clove Garlic optional, minced
- 16 oz . Mushrooms any variety, or 1" pieces, cut into quarters
- 1 bunch of Asparagus steamed and cut into 1" pieces
- 1/4-1/2 C Low-Sodium Vegetable Broth
- 1/4 C Fresh Corn
- 1/2 C Peas
- 1/2 Lb Pasta such as Farfalle
- 1/2 C Coconut Milk canned
- 1 Tbl Lemon Juice
- 1/4 C 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.