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!
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