Vegan Pasta Primavera Recipes

VEGAN PASTA PRIMAVERA (LOW CARB)

Vegan Pasta Primavera (Low Carb) image

I'm a real pasta lover and had the craving again! So I put together this for my lunch. I used the low carb Dreamfield's pasta in this recipe, that way I don't feel like I'm having a carb. overload. I used dried herbs as I didn't have fresh. Instead of Sangria you can use red wine.

Provided by Chef Joey Z.

Categories Spaghetti

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/2 large onion (chopped)
2 celery ribs (chopped)
1/2 cup bell pepper (sliced in sticks..I used green, yellow and red)
2 garlic cloves (pressed)
5 mushrooms (I used medium buttons)
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
4 ounces cooked pasta
1/2 cup sangria (optional)

Steps:

Heat the olive oil in a non-stick skillet.
Add the onion and celery and saute for a few minutes, at least until the onions start to get a bit transparent.
Add the garlic, saute for a minute or two, then add the peppers and saute with the mushrooms for another minute or two.
Add the herbs and sangria and reduce the sangria to about 1/2. This should take only a few minutes.
Turn off the heat and set aside.
Cook your pasta. Dreamfields spaghetti takes 8 minutes.
When done top the pasta with the cooked veggies and a little romano cheese.
Have it with a small glass of sangria or red wine.
Bon Appetit!

Nutrition Facts : Calories 174.6, Fat 7.5, SaturatedFat 1.1, Sodium 37.2, Carbohydrate 25.1, Fiber 5.1, Sugar 4, Protein 4

VEGAN PASTA PRIMAVERA

Vegan Pasta Primavera image

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

Ingredients

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

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.

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