Guilt-Free Vegan Pasta Primavera Recipe with Fresh Spring Peas

Guilt-Free Vegan Pasta Primavera with Fresh Spring Peas

Add some veggie goodness to your next spring meal with this tasty recipe for pasta primavera! Carb loaded meals are always delicious, but often they come with a side of guilt if you’re skipping the veggies or loading up on dairy in the dish. But this pasta primavera recipe is guilt-free since it’s chock full of spring peas, carrots, and parsley. With a sauce made of cashews and paired with brown rice noodles, you’ll be feeling light and healthy and completely satisfied.

Peas are an underrated vegetable, often overlooked due to their small size. What they may lack in size, they make up for with their high nutrient content. Just one cup of peas ha 96% of the daily RDA for vitamin C, 44% for vitamin K, and 22% for vitamin A. Plus, they are also packed with potassium, iron, and antioxidants! When paired with steamed fork-tender carrots, they become the healthy touch your pasta needs.

Try adding in any other spring veggies you have on hand during the steaming process. Asparagus would complement this dish quite well and is also in season this time of year.

Guilt-Free Vegan Pasta Primavera with Fresh Spring Peas

Vegan Pasta Primavera with Fresh Spring Peas

Ingredients
12 oz brown rice noodles
½ cup cashews, soaked for 8 hours and drained
½ cup unsweetened plain almond milk
½ lemon juiced
½ teaspoon sea salt
1 cup fresh peas
3 medium carrots, scrubbed and peeled
3 tablespoons minced parsley

Directions
Bring a large pot of water to boil. Add noodles and cook according to package directions. Drain and set aside.

Meanwhile, chop carrots into small rounds. Bring enough water to reach the bottom of a steamer basket to boil, and add carrots. Cover and turn down heat to medium-high. Cook for 7 minutes.

Add peas and cook for additional 3 minutes, or until carrots are fork tender. Remove from heat.

Blend cashews and almond milk in a high-speed blender for 1 minute. Scrape down the sides using a spatula and add lemon juice and sea salt. Blend until completely smooth.

Toss noodles with cashew cream, carrots, and peas. Season with salt and pepper to taste. Garnish with parsley and serve immediately!

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Spring’s Perfect Pasta with Peas, Radishes & Lemon Cream

Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.