Monday, February 16, 2009

Pasta Primavera

Pasta Primavera sounds soooo much better than what this actually is: Clean out the Fridge Pasta. I used to hate pasta primavera because back when I was a vegetarian it seemed to be the only thing available when I went out to eat (kind of like the way I feel about salad and grilled veggies now that I am a vegan). Hmm. That tells you how long ago I was a vegetarian; I actually had the time and money to out to a restaurant. Anyway, despite Son #1's protests about the presence of mushrooms, this dish went over very well. It's not overly saucy, so increase the flour and soy milk if you want more.


INGREDIENTS
Serves 6
- 300g capellini, cooked
- 2 tbsp oil
- 1 onion, diced
- 1 red pepper, seeded and diced
- 1 large carrot, cut into thin sticks
- 8oz sliced mushrooms
- 2 cloves garlic, minced
- 2 cups frozen peas, thawed
- generous tbsp of flour
- 1 1/2 to 2 cups soy milk
- 1/4 cup nutritional yeast
- salt and pepper to taste

METHOD
1. While pasta is cooking, heat oil in a large frying pan over medium heat. Saute onions for 3 mins, until beginning to soften. Add red pepper and carrot and saute for 5 -7 mins, until carrots are starting to get tender. Add mushrooms and garlic and cook until mushrooms have released their water.
2. Add peas and heat through. Sprinkle flour over veggies and mix well. Add 1 1/2 cups of soy milk and nutritional yeast and bring to bubbling. Season to taste with salt and pepper.
3. Drain pasta and return to the pot over medium heat. Pour sauce over top and mix well. Add more soy milk if pasta is too dry.

15 comments:

Barb and Steve said...

That really looks great! Can't wait to try it!
Barb

The Voracious Vegan said...

HAHA! Your clean out the fridge pasta looks delicious, so many beautiful colours.

Yamiko said...

OMG That looks so delicious! <3

carrie said...

No way....I was just thinking about pasta primavera yesterday!! Thanks to you I don't even have to come up with a recipe now....you recipes are always big hits at my house, and as they say "if it's not broken, don't fix it"

mtbVegan said...

Since becoming vegan I pretty much hate salads, everyone always says "They have salads" when we go out to eat. I don't know about anyone else, but a salad never fills me up.

racheyalex said...

for some reason when I looked at that dish, my brain screamed out "a teaspoon of garam masala! cumin! coriander!" you could do a spiced-up Indian-esque version of this soooo easily with those veggies... but then again it wouldn't be as kid-friendly.

as for salads, I'd still choose a salad over white noodles with red sauce, if those are my two options. but then again I LOVE green foods.

Laci said...

Oh I get it... like "Creamy" pasta with veggies... cool! :)

Laci said...

Oh I get it... like "Creamy" pasta with veggies... cool! :)

Bianca said...

Looks yummy! And yep, I've had my fair share of pasta primavera in restaurants in the lacto-ovo days. But it's been so long now that I'm not mad about it anymore. Yours looks delicious!

Earthlove. said...

wow this looks really good

Barb and Steve said...

I tried this last night & it tastes as good as it looks. Thanks so much!
Barb

bohemiangirlpdx said...

This is officially on our "must make again" list. Subbed broccoli for peas and left out the red pepper, since I was trying to make it from our Organics to You delivery. Creamy, yummy, and satisfying!

Alyson said...

Nummy! I'll prob try it with whole wheat pasta - although I did read that eating regular pasta with veggies is better than just plain pasta - the veggies slow down how fast we humans digest the pasta.

Thanks for the great post:)

Bev's Place said...

I made this tonight and my onmi hubby ate three bowls of it. I subbed zucchini for the red pepper (since I didn't have any) and beans for the peas (for the same reason). It was really pretty and totally delicious. It was my first time using nutritional yeast and I was a bit nervous, however it turned out fantastic.

This dish is defiantly on my list of 'to cook again'.

Thank you for a great easy recipe.

Bev

Meredith said...

I made this last night and it was great! A little veggie parm shake on top and yum!