How to Prepare Tasty Spring pasta - vegan

Spring pasta - vegan. We've finally reached the tipping point between yearning for the arrival of fresh green things and actually seeing them start to show up in stores. Pea shoots, soon to be followed by actual peas! Vegan Antipasto Pasta is inspired by one of my favorite pre-vegan dishes and is so light and bright it is a springtime must!

Super creamy and decadent creamy vegan pasta with mixed spring vegetables! This creamy Spring pasta is oil-free, and a huge crowd-pleaser! My favorite spring time produce are asparagus, peas, lemons, and parsley. You can have Spring pasta - vegan using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Spring pasta - vegan

1. You need of Pasta - cooked according to the type you’re using; i used orecchiette today - keep some of the cooking water to add.
2. It's 1 bunch of asparagus - snap the woody ends off and then cut into 3cm slices (after snapping the ends off, this was just over 300g).
3. Prepare 80 g of peas.
4. You need of Some water.
5. Prepare 1 tbsp of olive oil - + extra.
6. You need 1 of wet garlic bulb sliced or 2-3 cloves garlic, peeled and crushed.
7. Prepare of Zest from 1 lemon (or even 2).
8. You need of Juice of 1/2-1 lemon.
9. It's 1 cup of chopped leafy herbs - today i used parsley and wild garlic; mint would be good too.
10. It's of Butter (can be vegan) - optional.
11. You need of Sea salt and black pepper.
12. You need Handful of toasted pinenuts or crushed hazelnuts.

This delicious pasta is packed with all of those along with mushrooms and zucchini. For the pasta, in a large skillet over medium heat, warm coconut oil. Make the sauce in your food processor, boil the pasta and while the pasta is boiling, saute the veggies in little oil. A few notes about this Creamy Lemon Spring Vegetable Pasta: I used whole wheat farfalle pasta, but feel free to use your favorite pasta.

Spring pasta - vegan instructions

1. Cook the pasta according to whichever type you’re using. When you drain it, keep some of the cooking water for the sauce..
2. Get everything ready before starting as it’s quite quick to cook. Put the asparagus and peas in a pan (with a lid for later). Add water so it’s about 2 cm deep. Put the lid in. Bring to the boil and simmer until the asparagus goes bright green. It will only take 2 mins or so. This is steaming the vegetables so they keep their colour and crunch. Drain the vegetables and set to one side..
3. Using the same pan (dry off any remaining water), heat the oil. Add the garlic and sauté for 2 mins..
4. Add the peas and asparagus. Sauté for about 3-5 mins until they are tender..
5. Add the herbs and lemon zest and juice to the asparagus mix. And stir in the pasta. Add 2-4 tbsp of the pasta cooking water..
6. Take off the heat. If you want, stir about a tbsp of butter through so it melts. Or you could add a drizzle of olive oil..
7. Add the nuts and stir through. Season with a generous pinch or two of sea salt and a few grinds of pepper. Enjoy 😋.

Gluten-free pasta works well in this recipe. If you need the recipe to be vegan, you can use vegan butter and vegan Parmesan cheese. This Lemony Spring Pasta Salad is packed with seasonal veggies - asparagus, broccolini, peas, corn & cherry tomatoes to be exact - al dente farfalle, and a rustic dressing of extra virgin olive oil garlic, and lemon zest. It's light and refreshing and instantly hits the spot for those times when cravings for pasta and carbs hit hard. This super-simple spring vegetable pasta is a great way to get the kids involved and eating veg.

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