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Spring Vegetable Pasta

This incredible Spring Vegetable Pasta has all the joyful veggies your heart can desire and a vegan cream sauce that will blow your mind!
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Servings: 4
Author: Teri-Ann Carty
Prep Time: 1 hour 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 40 minutes

Equipment

  • stove
  • food processor or blender

Ingredients

LEMON PINE NUT CREMA INGREDIENTS

  • ½ cup soaked pine nuts*
  • ¼ cup water
  • juice of 1 lemon
  • 2 small garlic cloves
  • pinch of chili flakes
  • 1 tsp dijon mustard
  • salt and cracked pepper

PASTA INGREDIENTS

  • 1 bag short noodles (I used Mezzi Rigatoni)
  • 1 can cannellini beans (drained and rinsed thoroughly)
  • 1 garlic clove
  • ½ red onion
  • 8 cups mixed mushroom (I used cremini, black and white oyster)
  • 1 cup frozen peas
  • 1½ cups zucchini chopped
  • 1 cup asparagus chopped
  • 2 tbsp olive oil
  • pinch of chili flakes
  • fresh sprouts
  • vegan parmesan

VEGAN PARMESAN INGREDIENTS

  • 1 cup blanched almonds
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • ½ tsp sea salt
US Customary - Metric

Instructions

LEMON PINE NUT CREMA INSTRUCTIONS

  • Soak pine nuts for a minimum of 1 hour.
  • Add all ingredients to the blender and blend till smooth.

PASTA INSTRUCTIONS

  • Boil water for pasta.
  • Preheat a large pan (preferably one with a lid), add olive oil. Add in onion and sweat for a couple of minutes, add chilli flakes and garlic and cook till fragrant (30 sec 1 min).
  • To the pan add asparagus and sauté for a couple of minutes, add in mushrooms. Let mushrooms settle and cook for a couple of minutes and then start tossing everything together. *If the mixture looks dry, add a splash or two of pasta water to get things moving.*
  • Lastly add in zucchini, peas and beans. Season with salt and pepper. I put a lid on the mixture for a couple of minutes to allow everything to really meld together.
  • Once pasta is cooked, reserve 1/2c of pasta water before draining (I always rinse my gf pasta after cooking to take away any starchy residue) and toss pasta into the pan.
  • Add in crema and mix to combine.
  • Add in reserved pasta water if desired for a creamier smoother texture.
  • Season with salt and pepper, vegan parm, sprouts and finally a drizzle of good olive oil.

VEGAN PARMESAN INSTRUCTIONS

  • Add everything to the food processor and pulse to combine.

Nutrition

Serving: 1serving | Calories: 664kcal | Carbohydrates: 68g | Protein: 31g | Fat: 38g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Sodium: 596mg | Potassium: 2074mg | Fiber: 25g | Sugar: 17g | Vitamin A: 632IU | Vitamin C: 27mg | Calcium: 185mg | Iron: 8mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.