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Vegan Pasta Primavera

Vegan Pasta Primavera Recipe

The sauce is slightly creamy and rich, yet light. If you don't tell, no one will guess it's vegan. It's good even a couple days later. VARIATION: Instead of vegan no-chicken broth and coconut milk, you can use 3-1/2 cups plain soy milk. Modified from The Compassionate Cook cookbook.
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Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Calories 1228.9 kcal

Ingredients
  

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon dried basil
  • 5 tablespoons flour
  • 2 cups coconut milk (14 oz can)
  • 1 1/2 cups no-chicken broth
  • 1/4 cup nutritional yeast
  • 1 small head broccoli, cut into florets
  • 1 medium carrot, thinly sliced
  • 1/2 lb fresh mushrooms, sliced
  • 1 cup frozen peas
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1 lb angel hair pasta

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat.
  • Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
  • Stir-in the flour to coat everything.
  • Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
  • Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
  • Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
  • Add salt and pepper to taste, then cook until heated through.
  • Cook the pasta according to package directions, then serve sauce over pasta.

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Nutrition

Serving: 550gCalories: 1228.9kcalCarbohydrates: 197.9gProtein: 31.1gFat: 38.1gSaturated Fat: 24.9gCholesterol: 0.1mgSodium: 1269.6mgFiber: 14.7gSugar: 86.8g
Keyword < 60 Mins, One-Dish Meal, Vegan, Vegetable
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