When it came to beating the creamy pumpkin macaroni and ‘cheese’ recipe, I didn’t think it could be done, but here we are. Not only is this vegan pasta primavera the best vegan friendly pasta I have ever had, it is probably one of the best pasta primavera dishes I have ever had in general. I gotta say, I really did it this time. This pasta dish is so creamy and full of flavor it will make your head spin. You will honestly have a hard time believing that this is both dairy and gluten free because it tastes so close to the original. Vegan or not, this pasta is sure to please whatever crowd you serve it to.
click ‘more’ for the recipe
- Sauce:
- 2 Tbsp. Earth Balance butter substitute
- 3 tbsp nutritional yeast
- 1.25 cup almond milk
- 1 tbsp arrowroot starch
- 2 tsp dijon mustard
- 1/4 tsp paprika
- a dash of nutmeg
- 1 large garlic clove; minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1 tsp pepper
- 1/4 tsp dried Italian herbs
- 1 tbsp tahini
- 1/4 tsp Bragg liquid aminos
- 1 tsp. lemon juice
- 12-14 oz gluten free pasta shells (I used ancient harvest organic quinoa pasta; two 8oz boxes)
- Veggies:
- 1 zucchini; julienned and cut into matchsticks
- 1 medium carrot; peeled, julienned into matchsticks
- 1/2 yellow bell pepper; thinly sliced
- 1/2 red bell pepper; thinly sliced
- 15 cherry tomatoes; halved
- 1/2 cup organic canned artichoke hearts
- 1 tbsp. olive oil
- 1 Tbsp dried Italian herbs
- Set oven to 450F.
- In a large mixing bowl, add all of the prepared vegetables, seasonings and olive oil. Mix thoroughly.
- Line a large baking sheet with parchment paper and spread vegetable mixture out evenly.
- Place vegetables in the oven, flipping at 10 minutes, but cooking for 20 minutes total.
- In a large pot, boil about 8 quarts of water with a little olive oil added in.
- Cook pasta according to package directions, but do not rinse finished pasta unless otherwise specified.
- In a small saucepan melt 2 Tbsp. of Earth Balance butter substitute. Add in 1.25 cup almond milk and 1 Tbsp arrowroot powder, whisking thoroughly. Bring to a gentle boil and reduce heat to low.
- As mixture begins to thicken, add in garlic, dijon mustard, tahini, lemon juice and all other seasonings. Mix in 1/4 tsp of liquid aminos last.
- Whisk sauce mixture thoroughly until it is completely smooth and thickened up.
- When finished, remove sauce from heat and set aside.
- When pasta is finished, drain and return to the pot. Add in finished vegetables and sauce. Stir to mix thoroughly.
- Enjoy!
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woolrich polar parka
November 20, 2013 at 2:30 pm (10 years ago)I drop a comment each time I appreciate a post on a site or if I have something to valuable to contribute to the conversation.
Usually it’s triggered by the fire displayed in the post
I looked at. And after this article Vegan Pasta Primavera
|. I was actually excited enough to post a thought 😉 I
actually do have some questions for you if you don’t mind.
Is it simply me or do a few off these responses look
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Seymour
November 27, 2013 at 5:01 am (10 years ago)There is certainly a lot to know about this topic.
I like all of the points you made.