Pasta Primavera

 
1 lb. fettucine or other pasta of choice
1/3 cup shallots, finely diced
1 T. olive oil
6 oz. asparagus, tough ends trimmed
1 cup carrot, julienned
3/4 cup red pepper, destemmed, deseeded, and diced
1 1/2 cups cremini or button mushrooms, destemmed, cut in half lengthwise, and sliced
2 T. garlic, minced
1 cup zucchini, cut into quarters lengthwise, and sliced
3/4 cup fresh or frozen peas
1/2 cup sun-dried tomatoes, cut into small pieces
3 T. Dijon mustard
3 T. unbleached flour
1 T. onion powder
2 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1/3 cup nutritional yeast flakes
3/4 t. sea salt
1/2 t. freshly ground black pepper
1/4 t. crushed red pepper flakes (or more, to taste)
4 cups spinach, triple washed, destemmed, and roughly chopped
1/3 cup freshly chopped parsley
3 T. freshly chopped dill
 

In a large pot of boiling water, cook the fettucine for 8-10 minutes or until al dente. Drain well, return the cooked fettucine to the pot, and set aside. Meanwhile, in a large non-stick skillet, saute the shallots in the olive oil for 2 minutes to soften. Cut the spears of asparagus diagonally into 1-inch pieces, separating the stems and tips, and set the tips aside for later use. Add the sliced asparagus stems, carrot, and red pepper to the shallots, and saute for 2 minutes. Add the mushrooms and garlic and saute an additional 2 minutes. Add the zucchini, peas, and sun-dried tomatoes, and continue to saute the mixture until the vegetables are tender.

Add the Dijon mustard, flour, and onion powder to the pan, stir well to combine, and cook the mixture for 1 minute while stirring constantly. Add the soy milk, nutritional yeast flakes, salt, pepper, and crushed red pepper flakes, stir well to combine, and cook the mixture an additional 2-3 minutes or until thickened. Add the remaining ingredients, cover, remove the pan from the heat, and set aside for 2-3 minutes to allow the spinach to wilt. Add the vegetable mixture to the cooked fettucine and toss well to combine. Taste and adjust the seasonings, as desired. Transfer the pasta to a large bowl or platter for service.

Serves 8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett