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    You are in: Home / Recipes / Vegan Pasta Primavera Recipe
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    Vegan Pasta Primavera

    Vegan Pasta Primavera. Photo by Kathy228

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Kathy228's Note:

    The sauce is slightly creamy and rich, yet light. If you don't tell, no one will guess it's vegan. It's good even a couple days later. VARIATION: Instead of vegan no-chicken broth and coconut milk, you can use 3-1/2 cups plain soy milk. Modified from The Compassionate Cook cookbook.

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    Units: US | Metric


    1. 1
      Heat the olive oil in a large saucepan over medium heat.
    2. 2
      Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
    3. 3
      Stir-in the flour to coat everything.
    4. 4
      Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
    5. 5
      Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
    6. 6
      Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
    7. 7
      Add salt and pepper to taste, then cook until heated through.
    8. 8
      Cook the pasta according to package directions, then serve sauce over pasta.

    Ratings & Reviews:

    • on November 07, 2011


      When I first switched to a vegan diet, I was bummed to miss out on a local restaurant's excellent pasta primavera. Much to my surprise, this recipe is a close approximation and fills this void wonderfully! When I have the ingredients I like to sub pine nuts, cranberries and spinach for the veggies. Thanks for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegan Pasta Primavera

    Serving Size: 1 (550 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1228.8
    Calories from Fat 342
    Total Fat 38.1 g
    Saturated Fat 24.9 g
    Cholesterol 0.1 mg
    Sodium 1269.5 mg
    Total Carbohydrate 197.8 g
    Dietary Fiber 14.6 g
    Sugars 86.8 g
    Protein 31.1 g

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