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  • 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

vegan pasta

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.
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Comments (7)

(4.86 from 7 votes)
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The Woof4 weeks ago
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I was skeptical about the flavors of the sauce but it was delicious! I used green lentil rotini pasta and added raw chopped spinach at the end. Definitely a keeper in the dinner rotation. I am sure any variety of your favorite veggies would work in this dish!

Mary Jane2 months ago
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This was delicious! Absolutely loved the sauce flavor; I used Sriracha sauce for hot sauce; left out mushrooms as my daughter doesn’t like them. Definitely will make again!

Nancy Zehetner4 months ago
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Delicious! I used sriracha for the hot sauce. I will most definitely make this again. I did sauté the mushrooms and bell peppers in a bit of olive oil before adding to the pot but I think I will stick to the directions next time.

Diana7 months ago
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This was delicious! I did add onions and carrots and I sauteed the vegetables with a small amount of vegetable broth. I like my pasta al dente and it would have cooked it too long.

Paula1 year ago
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The sauce on this was bright and flavorful. It did need more salt and pepper. I sauteed the mushrooms and peppers in a little olive oil. Broccoli I threw in the pasta water.

Raquel1 year ago
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This was sooo good…although next time I´ll do the vegetables apart so I don´t have to throw their vitamins with the water.

Mark1 year ago
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Such a lot of hard work obviously goes into these recipes and I’m sure you’d welcome more comments.
I made this exactly according to the recipe, except for substituting Cap Bon- type harissa + some olive oil to the sauce and it was delicious.
Next time, I might turn the veg for a minute or two in a pan before adding, but the main event was the sauce, which I feel works without any added nooch on account of the texture and flavour of the walnuts. Thank you.

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about the author

Mary McDougall, RN

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.

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