If you’re anything like us, then you want your summer pastas to be light, easy to make, and healthy, allowing you to feel nice and energetic and not requiring too much time sweating over a hot stove.
If that sounds good to you, then you have to try out this vegan pasta primavera recipe, which is fresh, bright, and has plenty of veggies and zing. Here’s how to make it.
Ingredients
- Pasta
- Onion
- Garlic
- Olive oil
- Your vegetables of choice. We recommend broccoli, bell pepper, zuchinni, peas, and cherry tomatoes
- Vegan cream
- Vegetable broth
- Italian seasoning
- Salt
- Pepper
- Lemon
Directions
Cook your pasta according to the package instructions. Sautee diced onion in olive oil over medium heat for about 5 minutes. Add the minced garlic and cook for another 2 minutes.
Add in the broccoli and bell pepper, cooking until it softens slightly. Then add the rest of the veggies, sauteing until they’re as soft as you like. Add in vegan cream, Italian seasoning, vegetable broth, and stir. Season with salt and pepper to taste. Cook for a few minutes, then add the juice and zest of a lemon.
Mix and cook for five more minutes. Add the cooked, drained pasta, toss to combine, and cook over low heat for a few more minutes.
