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Creamy Pasta Primavera

Creamy Pasta Primavera

  • Author: Kevin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-Based, Vegetarian

Description

Creamy Pasta Primavera is a vibrant and comforting dish that combines fresh garden vegetables with a rich, smooth plant-based cheese sauce. Perfect for a quick weeknight dinner, this pasta offers a colorful medley of veggies sautéed to tender crispness and coated in a luscious creamy sauce made with natural ingredients. Fully customizable with your favorite vegetables and protein additions, it brings cheerful flavors and plant-based creaminess to the table in under 30 minutes.

Ingredients

Scale

Pasta

  • 8 oz fettuccine noodles

Sauce

  • 1 cup plant-based cheese
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon natural gelling agent
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • Salt, to taste
  • Black pepper, to taste

Vegetables

  • 1 cup bell peppers, sliced
  • 1 cup zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup snap peas
  • 3 garlic cloves, minced

Other Ingredients

  • 2 tablespoons olive oil
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil, then cook the fettuccine noodles according to package instructions until al dente. Drain the pasta, reserving one cup of the pasta cooking water for later, and set the noodles aside.
  2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the bell peppers, zucchini, cherry tomatoes, and snap peas. Sauté the vegetables for about 5 to 7 minutes until they are tender yet still crisp.
  3. Make the Creamy Sauce: In the same skillet with the vegetables, stir in the plant-based cheese and a splash of apple cider vinegar. Mix well to create a smooth sauce. Gradually sprinkle in the natural gelling agent while stirring constantly to thicken the sauce to the desired creamy consistency. Add vegetarian Worcestershire sauce, salt, and pepper to taste.
  4. Combine Pasta and Sauce: Return the cooked fettuccine to the skillet and gently toss to combine with the creamy vegetable sauce. Add reserved pasta water little by little if the sauce needs loosening to evenly coat all the noodles.
  5. Garnish and Serve: Remove from heat and sprinkle fresh basil leaves over the pasta. Serve immediately for the best flavor and texture.

Notes

  • Cut vegetables uniformly to ensure even cooking.
  • Reserve pasta water to adjust sauce consistency without diluting flavor.
  • Add fresh basil at the end to preserve its bright herby flavor.
  • Cook pasta al dente for ideal texture balance with the creamy sauce.
  • Use the natural gelling agent sparingly for perfect sauce thickness.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate (about 1/4 recipe)
  • Calories: 350
  • Sugar: 6g
  • Sodium: 320mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: Creamy Pasta Primavera, plant-based pasta, vegetarian pasta, easy pasta recipe, quick dinner, creamy vegan sauce, pasta with vegetables

Find it online: https://yumwayrecipes.com/creamy-pasta-primavera/