... Pasta Primavera {Delicious Recipe!} | Dance of Stoves

Pasta Primavera {Delicious Recipe!}

Pasta Primavera.- This pasta recipe is perfect for taking advantage of the vegetables that are in season in spring, although it can be adapted to any other time of the year.
Exactly a year ago, we went to Cologne to live for three months; how time flies! 

I remember that time fondly and with a bit of nostalgia, especially since we haven't travelled much since we returned in June because of all the work we've had, but it's something we've decided to remedy. 

In a couple of weeks, we are going to London for a few days.

Also Read: Thai Vegan Coconut Soup

Sometimes it isn't easy to make room for the things that we are passionate about, especially if, as in our case, you are passionate about your work. 

However, it is also important to rest and enjoy life a little; not everything will be work! 

So we appreciate any recommendations about London that you can make us.

Also Read: 10 Vegan Recipes In 30 Minutes Or Less

Pasta Primavera.- This pasta recipe is perfect for taking advantage of the vegetables that are in season in spring, although it can be adapted to any other time of the year.
Although it is not yet spring, the trees in front of my window are already beginning to bloom, and it seems that finally the sun and the good weather have arrived, how I missed them! 

For this reason, I have come to the top, and I have decided to celebrate that there is very little left for spring with this delicious recipe.

Also Read: Chocolate And Hazelnut Truffles

Pasta Primavera.- This pasta recipe is perfect for taking advantage of the vegetables that are in season in spring, although it can be adapted to any other time of the year.
The good thing about this pasta is that you can use any vegetable, it doesn't have to be the same as ours. 

It is perfect as a used recipe when we have vegetables that will spoil or a small amount with which we do not know what to do. 

Also Read: Homemade Quinoa Milk {Vegan + Gluten Free}

It is usually made with typical spring vegetables, but you can adapt the ingredients without problems if you want to do it at another time of year.

Pasta Primavera.- This pasta recipe is perfect for taking advantage of the vegetables that are in season in spring, although it can be adapted to any other time of the year.
The cheese you see in the photo is vegan, and we bought it the other day at our herbalist. 

Also Read: How To Make Cashew Milk - Step By Step

The truth is that it is pretty rich, especially if you eat it as it is, grated it seems to us that it does not have much flavour. 

Anyway, I have to admit that I like our vegan Parmesan cheese better for taste and health.

Also Read: How To Make Oat Milk - Step By Step

Pasta Primavera.- This pasta recipe is perfect for taking advantage of the vegetables that are in season in spring, although it can be adapted to any other time of the year.
Advice:

  • Use the type of oil or flour you want.
  • You can substitute the oil for water or any other liquid if you prefer a low-fat version.
  • Use whatever vegetables you want that are in season or that you have on hand.

Pasta Primavera.- This pasta recipe is perfect for taking advantage of the vegetables that are in season in spring, although it can be adapted to any other time of the year.
Pasta Primavera

Pasta Primavera.- This pasta recipe is perfect for taking advantage of the vegetables that are in season in spring, although it can be adapted to any other time of the year.
This pasta recipe is perfect for taking advantage of the vegetables that are in season in spring, although it can be adapted to any other time of the year.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 20 mins
  • Total: 30 minutes
  • Servings: 2-4 (1x), 4-8 (2x), 6-12 (3x)
  • Category: Main Dish, Side Dish
  • Cuisine: Italian, Vegan

Ingredients SCALE (1x)

  • 200 g whole wheat pasta with or without gluten (7 oz)
  • One tablespoon of extra virgin olive oil
  • Two cloves of garlic
  • 1/4 zucchini
  • 1/2 onion
  • 1/2 red pepper
  • One carrot
  • 1 cup of chopped asparagus (140 g)
  • 1 cup of frozen peas (120 g)
  • One teaspoon salt
  • 1/4 teaspoon ground black pepper
  • One tablespoon of flour, we use brown rice
  • 1 cup of water or vegetable broth (250 ml)
  • The juice of half a lemon
  • A handful of basil (optional)

Ingredients SCALE (2x)

  • 400 g whole wheat pasta with or without gluten (14 oz)
  • Two tablespoons extra virgin olive oil
  • Four cloves of garlic
  • 1/2 zucchiniOne1 onionOne1 red bell pepper
  • Two carrot
  • 2 cup of chopped asparagus (280 g)
  • 2 cup frozen peas (240 g)Two2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Two tablespoons of flour, we use brown rice
  • 2 cups of water or vegetable broth (500 ml)
  • The juice of half a lemon
  • A handful of basil (optional)

Ingredients SCALE (3x)

  • 600 g whole wheat pasta with or without gluten (21 oz)
  • Three tablespoons of extra virgin olive oil
  • Six cloves of garlic
  • 3/4 of zucchini
  • 1 1/2 onion
  • 1 1/2 red bell pepper
  • Three carrot
  • 3 cups chopped asparagus (420 g)
  • 3 cup frozen peas (360 g)Three3 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • Three tablespoons of flour, we use brown rice
  • 3 cups of water or vegetable broth (750 ml)
  • The juice of half a lemon
  • A handful of basil (optional)

Instructions

  1. We cook the pasta following the instructions on the package.
  2. In a frying pan, we heat the oil and add all the chopped vegetables, except the peas. Cook over medium-high heat until golden brown.
  3. Add the peas, salt, pepper and flour and cook for a minute.
  4. Add the water or vegetable broth, stir and cook for another 5 minutes.
  5. We add the cooked pasta, the lemon juice and the chopped basil, we stir, and serve our pasta.
  6. You can top it with a bit of vegan Parmesan.

Nutrition

  • Serving Size: 1/4 of the recipe 
  • Calories: 269 
  • Sugar: 4.9 g 
  • Sodium: 533.9 mg 
  • Fat: 4.5 g 
  • Saturated fat: 0.7 g 
  • Carbohydrates: 50.6 g 
  • Fiber: 3.8 g 
  • Protein: 10.9 g

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