Creamy Vegan Pasta Primaveran is a dairy free main course. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 519 calories, 17g of protein, and 16g of fat. This recipe serves 4. This recipe is typical of Mediterranean cuisine. Head to the store and pick up to 2 hass avocados, basil leaves, broccoli florets, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
1
Cook the penne in a large pot of salted boiling water until it is tender, about 10 minutes (time may vary with gluten-free pasta – see package for times). About 5 minutes before the pasta is cooked, add the broccoli and carrots. About 2 minutes before the pasta is cooked, add the zucchini.
Ingredients you will need
Broccoli
Zucchini
Carrot
Pasta
Penne
Water
Equipment you will use
Pot
2
Drain the cooked pasta and vegetables well and return to the pot.While the pasta is cooking, combine the drained cashews, garlic, and broth in a blender or food processor. Process until smooth and well blended.Peel and pit the avocado and add it to the food processor along with the scallions, lemon juice, salt, and pepper to taste. Process until smooth and creamy. For a thinner sauce, add some almond milk, if needed. For a thicker sauce, add additional avocado. Taste and adjust the seasonings, if needed.
Ingredients you will need
Pasta
Almond Milk
Lemon Juice
Seasoning
Vegetable
Green Onions
Avocado
Cashews
Garlic
Pepper
Broth
Sauce
Salt
Equipment you will use
Food Processor
Blender
Pot
3
Add the sauce to the pot containing the drained cooked pasta and vegetables.
Ingredients you will need
Cooked Pasta
Vegetable
Sauce
Equipment you will use
Pot
4
Add the tomatoes and chopped basil and toss gently to combine.
Ingredients you will need
Tomato
Basil
5
Serve immediately, garnished with the whole basil leaves.