Creamy Pasta with Spring Vegetables

Name: Creamy Pasta with Spring Vegetables
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 small servings of whole-grain pasta or GF pasta of choice - (5.5 ounces – 150 grams); 2 Tbsp tahini; 1 Tbsp tapioca starch; 1 Tbsp nutritional yeast; 1 tsp lemon zest; 1 cup unsweetened almond milk; 1 Tbsp olive oil; 1 small onion, (thinly sliced); 2 big garlic cloves, (minced); 1 cup asparagus – (trimmed and chopped into 1-inch (2.5 cm) segments approx.); ½ cup cooked peas – (you can use frozen if you can’t get fresh, thawed); 3 Tbsp white wine; ½ cup basil, (finely chopped); 1 Tbsp lemon juice; Sea salt to taste; More fresh basil; More lemon zest; Toasted pine nuts; Extra drizzle of olive oil; Black pepper

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Always craving Pasta?! Then you have to try this delicious Creamy Pasta with Spring Vegetables. A healthier, vegan take on the classic Pasta Primavera. Instead of using butter, cream and cheese, I’m opting for tahini, almond milk, nutritional yeast and a touch of white wine. Such a scrumptious combo.

I used fresh spring vegetables and herbs like asparagus, peas and basil. But if asparagus are not in season and you want to try this creamy pasta recipe, I’m pretty sure broccoli would also work, and you can always use frozen peas.

This plant-based pasta is so quick and easy, it’s the perfect weeknight dinner. It’s super creamy, but it feels light and fresh at the same time. All you need to do is pick a whole-grain or gluten-free pasta to make it even more nutritious.

Hope you love this rich, velvety and flavorful pasta as much as we do.

If you try this creamy vegan pasta, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

Creamy Pasta with Spring Vegetables

Rich, luscious and oh-so-delicious Creamy Pasta with Spring Vegetables! This nourishing and easy plant-based recipe delivers a ton of flavor in less than 20 minutes.

Prep Time 5

Cook Time 15

Total Time 20

Servings 2

Ingredients

PASTA:

2 small servings of whole-grain pasta or GF pasta of choice - 5.5 ounces – 150 grams
2 Tbsp tahini
1 Tbsp tapioca starch
1 Tbsp nutritional yeast
1 tsp lemon zest
1 cup unsweetened almond milk
1 Tbsp olive oil
1 small onion, thinly sliced
2 big garlic cloves, minced
1 cup asparagus – trimmed and chopped into 1-inch (2.5 cm) segments approx.
½ cup cooked peas – you can use frozen if you can’t get fresh, thawed
3 Tbsp white wine
½ cup basil, finely chopped
1 Tbsp lemon juice
Sea salt to taste

TO SERVE (optional):

More fresh basil
More lemon zest
Toasted pine nuts
Extra drizzle of olive oil
Black pepper

Instructions

Cook the pasta according to instructions.
While the pasta is cooking, combine tahini, tapioca starch, nutritional yeast, lemon zest and almond milk in a medium bowl. Whisk vigorously until combined. Set aside.
Heat olive oil in a large pan over medium heat. Add the onion and a pinch of sea salt and sauté for 5 minutes, until the onions are translucent and fragrant.
Add garlic, asparagus and peas. Sauté for another 3 minutes, stirring occasionally.
Pour in the white wine and cook, stirring occasionally, for 2 more minutes or until the liquid is absorbed.
Add the tahini – almond milk mixture and stir until it thickens.
Add the cooked pasta and stir to combine.
Turn off the heat and add the basil leaves, lemon juice, sea salt and freshly ground pepper to taste. Stir to combine.
Serve immediately and top with more basil leaves, lemon zest and toasted pine nuts (or your choice of toppings).
Enjoy!