Vegan Pasta Primavera Recipes

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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.

Provided by Kathy228

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15



Vegan Pasta Primavera image

Steps:

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

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

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