Vegan Pasta Primavera Recipes

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VEGAN PASTA PRIMAVERA (LOW CARB)



Vegan Pasta Primavera (Low Carb) image

I'm a real pasta lover and had the craving again! So I put together this for my lunch. I used the low carb Dreamfield's pasta in this recipe, that way I don't feel like I'm having a carb. overload. I used dried herbs as I didn't have fresh. Instead of Sangria you can use red wine.

Provided by Chef Joey Z.

Categories     Spaghetti

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 large onion (chopped)
2 celery ribs (chopped)
1/2 cup bell pepper (sliced in sticks..I used green, yellow and red)
2 garlic cloves (pressed)
5 mushrooms (I used medium buttons)
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
4 ounces cooked pasta
1/2 cup sangria (optional)

Steps:

  • Heat the olive oil in a non-stick skillet.
  • Add the onion and celery and saute for a few minutes, at least until the onions start to get a bit transparent.
  • Add the garlic, saute for a minute or two, then add the peppers and saute with the mushrooms for another minute or two.
  • Add the herbs and sangria and reduce the sangria to about 1/2. This should take only a few minutes.
  • Turn off the heat and set aside.
  • Cook your pasta. Dreamfields spaghetti takes 8 minutes.
  • When done top the pasta with the cooked veggies and a little romano cheese.
  • Have it with a small glass of sangria or red wine.
  • Bon Appetit!

Nutrition Facts : Calories 174.6, Fat 7.5, SaturatedFat 1.1, Sodium 37.2, Carbohydrate 25.1, Fiber 5.1, Sugar 4, Protein 4

VEGAN PASTA PRIMAVERA



Vegan Pasta Primavera image

The sauce is slightly creamy and rich, yet light. If you don't tell, no one will guess it's vegan. It's good even a couple days later. VARIATION: Instead of vegan no-chicken broth and coconut milk, you can use 3-1/2 cups plain soy milk. Modified from The Compassionate Cook cookbook.

Provided by Kathy228

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1 tablespoon dried basil
5 tablespoons flour
2 cups coconut milk (14 oz can)
1 1/2 cups no-chicken broth
1/4 cup nutritional yeast
1 small head broccoli, cut into florets
1 medium carrot, thinly sliced
1/2 lb fresh mushrooms, sliced
1 cup frozen peas
1 1/2 teaspoons sea salt
1/2 teaspoon pepper
1 lb angel hair pasta

Steps:

  • Heat the olive oil in a large saucepan over medium heat.
  • Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
  • Stir-in the flour to coat everything.
  • Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
  • Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
  • Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
  • Add salt and pepper to taste, then cook until heated through.
  • Cook the pasta according to package directions, then serve sauce over pasta.

VEGETARIAN PASTA PRIMAVERA



Vegetarian Pasta Primavera image

Make vegetarian pasta with fresh spinach & peppers in a creamy cheese sauce. It's hard to believe Vegetarian Pasta Primavera is a Healthy Living recipe!

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 8 servings.

Number Of Ingredients 9

1 lb. whole wheat linguine, uncooked
1 pkg. (10 oz.) baby spinach leaves
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 jar (8 oz.) sliced mushrooms, drained
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1/2 cup milk
2 Tbsp. finely chopped fresh basil
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.
  • Meanwhile, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.
  • Return pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 14 g

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