Spring veg pasta
This hot and creamy vegetarian pasta with spring vegetables is a simple one-pot pasta recipe with peas, asparagus and ricotta and parmesan cheeses. It's great as a light vegetarian meal or as a side dish at dinner!
Ingredients
- ¾ cup of frozen peas
- 3 cups of fresh spinach leaves
- 1 tablespoon of olive oil
- 12 asparagus tips, cut into 1-inch pieces, woody ends discarded
- 3 garlic gloves, minced
- 2 tablespoons of butter or vegan butter
- Zest of a large lemon
- 2 tablespoons of flour can use gluten-free flour
- 1 small shallot, minced
- 1 14 oz can artichoke hearts cut into wedges, drained
- 8 ounces of whole wheat farfalle pasta or any gluten-free pasta of your choice is good
- 2 cups Unsweetened Original Almond Breeze Almond Milk
- The juice of a large lemon
- ¼ cup chopped fresh basil
- 4 lemon slices
- Salt and pepper to taste
- Parmesan cheese Vegan parmesan cheese, or nutritional yeast, for garnish
Instructions
First, in a large skillet, heat the olive over medium-high heat. Add the shallot, asparagus pieces, artichoke hearts, spinach, garlic and frozen peas. Cook until the vegetables are tender and the spinach is wilted, about 5 minutes. Pour the vegetables into a large bowl and set aside while you cook the pasta and sauce.
Then, bring a large pot of water to a boil and salt generously. Cook pasta according to package directions.
While the pasta cooks, prepare the creamy lemon sauce. Return the large skillet that you used to cook the vegetables to the stove and melt the butter. Incorporate the flour, whisking until you have no more lumps. Slowly stir in the almond milk, about ½ cup at a time, whisking vigorously. Add the lemon zest and continue to whisk until the sauce boils. Reduce the heat to low and whisk occasionally until the sauce thickens. Add the lemon juice and sliced lemons. Season the sauce with salt and black pepper, to taste.
Drain the pasta and add it to the thickened lemon sauce. Stir in cooked vegetables and stir until pasta and vegetables are coated in creamy lemon sauce. Remove the lemon slices with tongs or a spoon.
Garnish with fresh basil and Parmesan, vegan Parmesan or nutritional yeast, if using. Serve hot. Happy Cooking Time.
