Creamy Pasta Primavera

Sending
(59)
  • Ready In: / Cook Time:
  • Makes 8 cups

The secret to a great pasta primavera is the right balance of vegetable flavors and textures, plus a killer sauce. This vegan pasta recipe fits the bill, with crisp-tender broccoli, sweet bell peppers, earthy mushrooms, and tangy tomatoes, all of which are topped with a creamy walnut-and-herb sauce that gets a spicy kick from sambal oelek, an Asian chile paste. Sambal oelek can be found in the Asian section of most supermarkets, but you can also substitute a few drops of your favorite hot sauce. When blending the sauce, don’t worry about pre-chopping the parsley and cilantro. Simply trim away the larger stems before measuring the leaves, then place them directly in the food processor.

Recipe from drmcdougall.com

Ingredients

  • 2 cups walnut pieces
  • 2 cups vegetable stock
  • 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
  • ⅓ cup packed fresh cilantro leaves
  • ⅓ cup packed fresh parsley leaves
  • 4 cloves garlic, minced
  • 2 teaspoons sambal oelek chile paste or hot sauce
  • ¼ teaspoon sea salt (optional)
  • Freshly ground black pepper
  • 16 ounces dried rotini pasta
  • 3 cups broccoli florets
  • 2 cups red and/or yellow bell pepper strips
  • 16 ounces fresh mushrooms, cut into bite-size pieces
  • 1 cup halved cherry tomatoes

Instructions

  1. Combine the walnuts, stock, lemon juice, cilantro, parsley, garlic, chile paste, and salt (if using) in a food processor or blender and purée until smooth. Season with pepper.
  2. Bring a large pot of water to a boil. Add the pasta, and cook for 5 minutes. Add the broccoli and bell peppers; cook for 4 to 5 minutes. Add the mushrooms; cook for 2 minutes more. Drain.
  3. Transfer the pasta mixture to a large bowl. Add the sauce, and toss to coat. Add the tomatoes; toss gently to combine. Serve warm, at room temperature, or chilled.
tags:

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
description
about the author

Mary McDougall

Mary McDougall, RN, is a nurse and co-author of eight national bestselling books. She lectures nationwide, has created over 2,000 health-supporting recipes, and has been caring for people with diet and lifestyle medicine for 25 years.

see more from this author
description
Free Download

Summer Entertaining e-Cookbook

Celebrate summer with fresh and fabulous recipes featuring the season’s best ingredients.

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.