Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, spring pasta - vegan. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spring pasta - vegan is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Spring pasta - vegan is something which I’ve loved my entire life. They are fine and they look fantastic.
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.
To get started with this recipe, we must prepare a few ingredients. You can have spring pasta - vegan using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spring pasta - vegan:
- Prepare Pasta - cooked according to the type you’re using; i used orecchiette today - keep some of the cooking water to add
- Get asparagus - snap the woody ends off and then cut into 3cm slices (after snapping the ends off, this was just over 300g)
- Prepare peas
- Take Some water
- Make ready olive oil - + extra
- Take wet garlic bulb sliced or 2-3 cloves garlic, peeled and crushed
- Make ready Zest from 1 lemon (or even 2)
- Get Juice of 1/2-1 lemon
- Take chopped leafy herbs - today i used parsley and wild garlic; mint would be good too
- Get Butter (can be vegan) - optional
- Make ready Sea salt and black pepper
- Prepare toasted pinenuts or crushed hazelnuts
This spring dish can also be adapted for any season. Just by adding different vegetables that are in season. For the pasta, in a large skillet over medium heat, warm coconut oil. Spring green pasta with asparagus, peas, leek, pumpkin seeds, and homemade vegan pesto sauce.
Instructions to make Spring pasta - vegan:
- Cook the pasta according to whichever type you’re using. When you drain it, keep some of the cooking water for the sauce.
- 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.
- Using the same pan (dry off any remaining water), heat the oil. Add the garlic and sauté for 2 mins.
- Add the peas and asparagus. Sauté for about 3-5 mins until they are tender.
- 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.
- 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.
- Add the nuts and stir through. Season with a generous pinch or two of sea salt and a few grinds of pepper. Enjoy 😋
This incredibly quick and easy meal is fresh and healthful and perfect for spring! 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.
So that’s going to wrap it up for this exceptional food spring pasta - vegan recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
