Pasta Primavera with Soy Cream Sauce

Name: Pasta Primavera with Soy Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams uncooked angel hair pasta; 227 grams fresh asparagus, trimmed and cut into 1-inch pieces; 96 grams fresh baby carrots, halved lengthwise; 4 teaspoons cornstarch; 1 teaspoons dried basil; 1 teaspoons dried oregano; 1 teaspoons salt; 354 milliliters soy milk; 1 yellow summer squash, quartered and sliced; 1 small zucchini, quartered and sliced

If you want to add more dairy free recipes to your repertoire, Pasta Primavera with Soy Cream Sauce might be a recipe you should try. This recipe serves 6. One portion of this dish contains around 7g of protein, 2g of fat, and a total of 159 calories. It works well as a hor d'oeuvre. Head to the store and pick up soy milk, summer squash, basil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Cook pasta according to package directions. Meanwhile, place asparagus and carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes.

Ingredients you will need

Asparagus

Carrot

Pasta

Water

Equipment you will use

Steamer Basket

Sauce Pan

Add zucchini and squash; cover and steam 2-3 minutes longer or until vegetables are crisp-tender. Keep warm.

Ingredients you will need

Vegetable

Zucchini

Squash

In a small saucepan, combine cornstarch and soy milk until smooth. Stir in the salt, basil and oregano. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Ingredients you will need

Corn Starch

Soymilk

Oregano

Basil

Salt

Equipment you will use

Sauce Pan

Drain pasta; toss with vegetables and sauce.

Ingredients you will need

Vegetable

Pasta

Sauce

Equipment

Steamer Basket

Sauce Pan

Ingredients

Servings:

170grams

uncooked angel hair pasta 227grams

fresh asparagus, trimmed and cut into 1-inch pieces 96grams

fresh baby carrots, halved lengthwise 4teaspoons

cornstarch 1teaspoons

dried basil 1teaspoons

dried oregano 1teaspoons

salt 354milliliters

soy milk 1

yellow summer squash, quartered and sliced 1small

zucchini, quartered and sliced

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Pasta Primavera. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 27 dollars.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.