Pasta Primavera
- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
8
ingredients
- 1 lb fettuccine pasta
- 1⁄3 cup shallot, finely diced
- 1 tablespoon olive oil
- 6 ounces asparagus, tough ends trimmed
- 1 cup carrot, julienned
- 3⁄4 cup red pepper, destemmed, deseeded, and diced
- 1 1⁄2 cups cremini mushrooms, destemmed, cut in half lengthwise, and sliced (you can also use button)
- 2 tablespoons garlic, minced
- 1 cup zucchini, cut into quarters lengthwise, and sliced
- 3⁄4 cup peas
- 1⁄2 cup sun-dried tomato, cut into small pieces
- 3 tablespoons Dijon mustard
- 3 tablespoons unbleached flour
- 1 tablespoon onion powder
- 2 1⁄2 cups rice milk (you can also use soy milk, or other non-dairy milk of choice)
- 1⁄3 cup nutritional yeast flakes
- 3⁄4 teaspoon sea salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon crushed red pepper flakes (or more, to taste)
- 4 cups spinach, triple washed, destemmed, and roughly chopped
- 1⁄3 cup parsley, freshly chopped
- 3 tablespoons dill, freshly chopped
directions
- In a large pot of boiling water, cook the fettucine for 8-10 minutes or until al dente.
- Drain well, return the cooked fettucine to the pot, and set aside.
- Meanwhile, in a large non-stick skillet, saute the shallots in the olive oil for 2 minutes to soften.
- Cut the spears of asparagus diagonally into 1-inch pieces, separating the stems and tips, and set the tips aside for later use.
- Add the sliced asparagus stems, carrot, and red pepper to the shallots, and saute for 2 minutes.
- Add the mushrooms and garlic and saute an additional 2 minutes.
- Add the zucchini, peas, and sun-dried tomatoes, and continue to saute the mixture until the vegetables are tender.
- Add the Dijon mustard, flour, and onion powder to the pan, stir well to combine, and cook the mixture for 1 minute while stirring constantly.
- Add the soy milk, nutritional yeast flakes, salt, pepper, and crushed red pepper flakes, stir well to combine, and cook the mixture an additional 2-3 minutes or until thickened.
- Add the remaining ingredients, cover, remove the pan from the heat, and set aside for 2-3 minutes to allow the spinach to wilt.
- Add the vegetable mixture to the cooked fettucine and toss well to combine.
- Taste and adjust the seasonings, as desired.
- Transfer the pasta to a large bowl or platter for service.
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RECIPE SUBMITTED BY
<p>I am tri-vocational. I am an adjunct professor of women and gender studies, spiritual partner, and freelance writer/editor. I love reading, writing, cooking, baking, drumming, time with friends, my wife, and our two cats. I am passionate about life. I am not sure i have any pet peeves, however, I like to surround myself with loving spirits and positive energy. What inspires me to cook is life. I am always willing to push myself out of my comfort zone and learn more about the world and ingredients through my cooking.</p>