primavera alfredo pasta

Overview

Time: 30 minutes
Dishes: 2 medium pots, large skillet, blender

Hello, hello Dear Readers!

One of my all-time favorite pasta dishes is Primavera Alfredo, complete with plenty of vegetables (or fruits - oh, the semantics) and creamy sauce. I have this recipe in my book Everyday Vegan Eats, but I wanted to put an easier twist on it -- if that's possible.

This dish took me 30 minutes to make. The recipe calls for 1 cup of cauliflower, broccoli or another vegetable, so I used fresh peas. If you are using peas (fresh or frozen, partly-thawed), add them when you are adding the sauce. The hot sauce will cook the peas without overcooking them.

The beauty of this sauce recipe is that the blended cashews thicken the sauce as it cooks. There is no added thickeners and it does not need it. The sauce is flavored simply with nutritional yeast, garlic and salt. If you'd like to add some grated vegan parm at the end, by all means do it, although it doesn't need it; I added some for the photo.

If you don't have a high-speed blender, blend the nuts and set the blender aside for 5 minutes to allow the pieces to absorb some of the water. Then blend until smooth. This will blend your nuts smoother, while keeping your blender from melting down.

You can also add some chopped sautéed vegan chicken-style strips, if you happen to have some that needs using up, but, again, that is completely extra.

Creamy, garlicy, cheesy and full of vegetables - I adore this pasta meal.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Start heating the water for the pasta.
• If using a standard blender, blend the nuts and set them aside before blending until smooth.
• Use  a lid to cook the vegetables. Add a tablespoon of olive oil, if desired.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Primavera Alfredo Pasta

Makes 4 servings 

weekday

www.ZsusVeganPantry.com

8 ounces linguine or other pasta

1 large carrot, sliced

1 small summer squash, sliced

1 cup broccoli, cauliflower or other vegetable

1/2 bell pepper, sliced

2 cups water

1 1/4 cups raw cashews

3 tablespoons nutritional yeast flakes

1 garlic clove

1/2 teaspoon salt

1. Pasta: Cook the pasta in a medium pot of salted boiling water, until   al dente. Drain the pasta, return to the pot:

2. Vegetables: Add the carrot, squash, broccoli and pepper to a large skillet over medium heat. Cook, covered, and stir as needed, until tender, about 10 minutes. Add a few tablespoons of water, as needed.

3. Sauce: Blend the water, cashews, nutritional yeast, garlic and salt until very smooth. Add the sauce to a medium pot and bring to a simmer to thicken, about 5 minutes.

4. Combine: add the Sauce and Pasta to the Vegetables in the skillet. Mix well and season to taste with salt and pepper. Serve.

 

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

vegan vegetarian meatless plant-based