Gluten-free and vegan pasta primavera {V, GF}
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8
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Course
Main Course
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Cuisine
Vegan
Gluten-free and vegan pasta primavera {V, GF}
Description
The recipe begins with a green Alfredo sauce blending soaked cashews, garlic, lemon juice, Dijon mustard, vegetable broth, fresh basil, nutritional yeast, salt, pepper, and optional onion powder until smooth. This sauce provides a creamy, cheesy flavor without dairy.
Sautéed mushrooms receive an optional addition of pickle juice to enhance their woodsy taste. Asparagus is blanched until tender-crisp and shocked in ice water to preserve its color and texture. Pasta is prepared in salted water according to package directions.
For a baked version, cooked pasta, mushrooms, asparagus, and sauce are combined in a dish then topped with vegan cheese, nutritional yeast, and fresh oregano before baking until bubbly. Alternatively, the pasta can be served immediately with sauce mixed through for a saucier dish.
This pasta primavera suits those avoiding gluten and animal products yet wanting a rich, herbaceous pasta dish with a creamy texture and layered vegetable flavors. The use of fresh basil and herbs provides bright, fresh notes, while nutritional yeast offers a subtle cheesy depth.
Ingredients
For green Alfredo sauce:
- 1 cup cashew nuts soaked in water for at least 30 mins or more, raw
- 2 garlic peeled, cloves
- ¼ cup lemon juice fresh
- 1 tablespoon Dijon mustard
- ¼ cup vegetable broth or more as needed, or water
- 1.5 cups basil lightly packed, fresh leaves, or other herbs you love
- ½ cup nutritional yeast gives the cheese flavour
- ¾-1 teaspoon kosher salt or to taste + freshly ground black pepper
- ½ teaspoon onion powder optional
For vegan pasta primavera:
- 2 lb mushrooms
- 1 asparagus cut into 1-inch segments, bunch
- 1 pasta or during Passover, kosher for Passover egg noodles, gluten-free or regular
- 3 TBs pickle juice optional
For vegan pasta primavera bake:
- ½ cup vegan cheese grated
- 2 TBs nutritional yeast
- handful oregano fresh
Instructions
- To prepare sauce, drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
- Sautée mushrooms until browned. In the last 3 minutes, add the pickle juice - it’ll accentuate the mushrooms’ woodsy flavour!
- Bring a large pot of water to a boil. Salt gently. Cook asparagus for 5 minutes, until it retains some of its bite. Remove asparagus from water and place into an ice bath immediately.
- Add salt, and boil pasta in same pot according to package instructions (5-8 minutes, depending on the type of pasta you’re using). Remove from water and drain.
If baking into a pasta bake:
- Preheat oven to 350°F. In an oven-safe dish combine pasta, mushrooms, asparagus and sauce. Sprinkle with grated vegan cheese and nutritional yeast.
- Bake in oven for 25 minutes, or until bubbly and heated through.
If serving as a saucy pasta dish:
- Transfer pasta to a large serving bowl. Mix with asparagus and mushrooms. Top with sauce. Sprinkle with nutritional yeast and fresh oregano
User Reviews
Overall Rating
5
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