Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pasta Primavera

Pasta Primavera

  • Author: Jonathan
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-Based, Vegan, Gluten Free option

Description

Pasta Primavera is a fresh, vibrant, and colorful dish combining tender pasta with crisp sautéed vegetables and creamy plant-based cheese. Easy to prepare and highly customizable, it brings the bright flavors of the garden to your plate, perfect for a quick, wholesome, and satisfying dinner any night of the week.

Ingredients

Scale

Pasta and Sauce Base

  • 8 oz pasta of your choice (linguine, fettuccine, or penne)
  • 2 tbsp olive oil (natural)
  • 2 cloves fresh garlic, minced
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tbsp apple cider vinegar (natural)
  • Salt and pepper, to taste
  • 1 tsp natural gelling agent (optional, dissolved in water)

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced into bite-sized strips
  • 1 bell pepper, sliced into bite-sized strips
  • 1 cup asparagus, trimmed into 1-inch pieces

Finishing Touches

  • 1/2 cup plant-based cheese, shredded or crumbled
  • 1/4 cup fresh basil, chopped

Instructions

  1. Prepare the Vegetables: Wash all vegetables thoroughly. Slice the zucchini and bell peppers into bite-sized strips, halve the cherry tomatoes, and trim the asparagus into one-inch pieces to ensure even cooking and a perfect texture balance.
  2. Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Reserve one cup of pasta water before draining to help loosen the sauce later if needed.
  3. Sauté the Aromatics: Heat olive oil (natural) over medium heat. Add the minced garlic and cook until fragrant but not browned to release savory notes that deepen the dish’s flavor.
  4. Cook the Vegetables: Add zucchini, bell peppers, and asparagus to the skillet. Sauté for 5-7 minutes until tender but still vibrant and slightly crisp.
  5. Combine and Sauce: Toss the cooked pasta into the skillet with the vegetables. Add cherry tomatoes, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), salt, and pepper. Stir gently to combine. If desired, add the natural gelling agent dissolved in water for a silky sauce texture.
  6. Add Plant-Based Cheese and Herbs: Remove from heat and fold in the plant-based cheese and freshly chopped basil. Mix until creamy and fragrant, ensuring every bite is flavorful and delightful.

Notes

  • Cook pasta al dente to keep it firm and allow it to absorb the sauce well.
  • Do not overcook the vegetables; keep them crisp to maintain freshness and bright colors.
  • Use reserved pasta water gradually when mixing for a smoother sauce consistency.
  • Add fresh herbs like basil or parsley last to preserve their bright aroma.
  • Adjust the apple cider vinegar amount gradually to balance the acidity perfectly.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 380mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: Pasta Primavera, plant-based cheese, vegetarian recipe, gluten free pasta, sautéed vegetables, quick dinner, healthy pasta dish

Find it online: https://familycookspot.com/pasta-primavera/