How to Prepare Yummy Spring pasta - vegan

Spring pasta - vegan. Super creamy and decadent creamy vegan pasta with mixed spring vegetables! This creamy Spring pasta is oil-free, and a huge crowd-pleaser! My favorite spring time produce are asparagus, peas, lemons, and parsley.

Prep the Pasta: bring a large pot of salted water to a boil; once boiling, add the pasta and cook until al dente, according to the package instructions. Make the Sauce: in the meantime, add the pine nuts, garlic, nutritional yeast, italian seasoning, red pepper, lemon juice, lemon zest, salt, and water to a high-speed or bullet blender. This incredibly quick and easy meal is fresh and healthful and perfect for spring! You can cook Spring pasta - vegan using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Spring pasta - vegan

1. Prepare of Pasta - cooked according to the type you’re using; i used orecchiette today - keep some of the cooking water to add.
2. It's 1 bunch of asparagus - snap the woody ends off and then cut into 3cm slices (after snapping the ends off, this was just over 300g).
3. Prepare 80 g of peas.
4. It's of Some water.
5. Prepare 1 tbsp of olive oil - + extra.
6. Prepare 1 of wet garlic bulb sliced or 2-3 cloves garlic, peeled and crushed.
7. It's of Zest from 1 lemon (or even 2).
8. It's of Juice of 1/2-1 lemon.
9. You need 1 cup of chopped leafy herbs - today i used parsley and wild garlic; mint would be good too.
10. You need of Butter (can be vegan) - optional.
11. Prepare of Sea salt and black pepper.
12. You need Handful of toasted pinenuts or crushed hazelnuts.

Vibrant, snappy spring vegetables meet pasta, meet basil-mint pesto, meet pumpkin seeds, meet yo mouf! This super easy approach to pasta is everything. Bring a large pot of salted water to a boil. Add garlic, broccolini and asparagus to pan.

Spring pasta - vegan instructions

1. Cook the pasta according to whichever type you’re using. When you drain it, keep some of the cooking water for the sauce..
2. Get everything ready before starting as it’s quite quick to cook. Put the asparagus and peas in a pan (with a lid for later). Add water so it’s about 2 cm deep. Put the lid in. Bring to the boil and simmer until the asparagus goes bright green. It will only take 2 mins or so. This is steaming the vegetables so they keep their colour and crunch. Drain the vegetables and set to one side..
3. Using the same pan (dry off any remaining water), heat the oil. Add the garlic and sauté for 2 mins..
4. Add the peas and asparagus. Sauté for about 3-5 mins until they are tender..
5. Add the herbs and lemon zest and juice to the asparagus mix. And stir in the pasta. Add 2-4 tbsp of the pasta cooking water..
6. Take off the heat. If you want, stir about a tbsp of butter through so it melts. Or you could add a drizzle of olive oil..
7. Add the nuts and stir through. Season with a generous pinch or two of sea salt and a few grinds of pepper. Enjoy 😋.

Pasta e fagioli translates to pasta and beans. I love using white beans, but any kind would be delish! This vegan pasta e fagioli is not only incredible, but pretty healthy. Lots of good protein, lots of great yummy veggies. This spring dish can also be adapted for any season.

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