Pasta is always on the menu at our house and I’d been wanting to make this creamy pasta primavera for my family. The cool thing about this dish is that you can use just about any vegetable you have on hand.
I didn’t have anything green at the time of cooking this, like broccoli but the veggies I happened to have worked perfectly. Some other great vegetable additions to this dish might be: zucchini, asparagus, yellow squash or even spinach.
However, broccoli is always a favorite in pasta or broccolini. Broccolini is more tender and flavorful in my opinion and a great alternative to plain broccoli. Here are some fun facts about broccolini.
If you don’t like soy milk, you could try another dairy alternative like almond milk. Just make sure that it doesn’t have any added sugar. I like Westsoy or Trader Joe’s version of unsweetened soy milk. It has only soy beans and water.
If you’re used to having this dish with milk and cheese, it may take some time to get acclimated to the taste of this dish. But I think this you’ll find that this is a winner without the added fat from cheese. Some recipes use ground cashews for the creaminess but with the addition of a little flour to thicken (oat flour if you’re gluten-free) the creaminess comes through and you won’t need the added fat.
Another tip when cooking pasta, fresh ground pepper tastes best. Invest in a pepper grinder and top your pasta with aromatic fresh ground pepper.
This dinner is perfect served with a green salad.
I'd love to hear your feedback in the comments below for this Pasta Primavera recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking