Pasta Primavera

"i am always looking for low carb vegan meals -- i used the dreamfields pasta when i make it as it significantly lowers the carb count, but you can use whatever you would like. i found this on veganchef.com"
 
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Ready In:
1hr
Ingredients:
22
Serves:
8
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ingredients

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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.&nbsp; 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.&nbsp; I am always willing to push myself out of my comfort zone and learn more about the world and ingredients through my cooking.</p>
 
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