Guilt-Free Vegan Pasta Primavera Recipe 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.
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!
Related on Organic Authority
Grilled Asparagus Recipe with Lemon White Wine Fettuccine
Coastal Carrot ‘Fettuccine’ Recipe with Sun-Dried Tomatoes and Pumpkin Seeds
Spring’s Perfect Pasta with Peas, Radishes & Lemon Cream
Images via Karissa Bowers
