1/3 Photos of Vegan Pasta Primavera
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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- 3 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon dried basil
- 5 tablespoons flour
- 2 cups coconut milk (14 oz can)
- 1 1/2 cups no-chicken broth
- 1/4 cup nutritional yeast
- 1 small head broccoli, cut into florets
- 1 medium carrot, thinly sliced
- 1/2 lb fresh mushrooms, sliced
- 1 cup frozen peas
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1 lb angel hair pasta
- 1Heat the olive oil in a large saucepan over medium heat.
- 2Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
- 3Stir-in the flour to coat everything.
- 4Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
- 5Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
- 6Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
- 7Add salt and pepper to taste, then cook until heated through.
- 8Cook the pasta according to package directions, then serve sauce over pasta.
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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