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Vegan Pasta Primavera

  • 40minutes
  • 1228calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 onion , diced

  3. 3 garlic cloves , minced

  4. 1 tablespoon dried basil

  5. 5 tablespoons flour

  6. 2 cups coconut milk (14 oz can)

  7. 1 1/2 cups no-chicken broth

  8. 1/4 cup nutritional yeast

  9. 1 small head broccoli , cut into florets

  10. 1 medium carrot , thinly sliced

  11. 1/2 lb fresh mushrooms , sliced

  12. 1 cup frozen peas

  13. 1 1/2 teaspoons sea salt

  14. 1/2 teaspoon pepper

  15. 1 lb angel hair pasta

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large saucepan over medium heat.

  2. Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.

  3. Stir-in the flour to coat everything.

  4. Slowly add the coconut milk and vegan no-chicken broth stirring constantly.

  5. Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.

  6. Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.

  7. Add salt and pepper to taste, then cook until heated through.

  8. Cook the pasta according to package directions, then serve sauce over pasta.

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