Description
Creamy vegan pasta primavera with fresh vegetables, vegan cream and parmesan. A colourful easy dinner recipe.
Ingredients
Scale
For the pasta and vegetables:
12 oz / 340g penne pasta
1 tablespoon olive oil
1 cup broccoli florets
1 red bell pepper, sliced
1 yellow squash, sliced
1 cup peas
1 zucchini, sliced
1 cup cherry tomatoes, halved
3 garlic cloves, minced
For the cream sauce:
1 cup vegan cream
1/2 cup grated vegan parmesan cheese, plus extra to serve
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
To garnish:
Fresh basil or fresh parsley
Extra vegan parmesan cheese
Instructions
- Bring a large pot of water to the boil and salt it well. Cook the pasta according to the package directions or package instructions until al dente. Before draining, reserve a little pasta water in case you need to loosen the sauce later. Drain the cooked pasta and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the broccoli, red bell pepper, yellow squash and zucchini. Cook for a few minutes, stirring often, until the vegetables are tender-crisp. They should still have a little bite and keep their bright colours.
- Stir in the garlic cloves and cook for about 30 seconds, until fragrant.
- Pour in the vegan cream and bring the sauce to a gentle simmer.
- Stir in the vegan parmesan cheese, salt, black pepper and red pepper flakes, if using. If the sauce feels too thick, add a splash of pasta cooking water, veggie broth or vegetable broth to loosen it.
- Add the cooked pasta and toss everything together until the pasta is fully coated in the creamy sauce.
- Fold in the cherry tomatoes and warm them through gently.
- Garnish with extra vegan parmesan cheese and fresh herbs such as fresh basil or fresh parsley before serving.
