“Spring has sprung, the grass has ris’, I wonder where the birdies is?” Has anyone else ever heard of that?? My family (Aunt Lu especially) always used to say that around spring time! Anyways, there are so many delicious and colorful spring vegetables in season right now. I love them all. I wanted to make my spring lasagna but I was too lazy, so I created this pasta dish instead. It’s basically the same flavors and ingredients but thrown together with pasta instead of layered into lasagna. You can swap any veggies you’d like to suit your tastes. Happy Spring!
This recipe is pretty easy… first just clean and chop all your veggies,
Then sauté the veggies with some olive oil, salt & pepper,
Whip up a vegan white sauce and season with salt, pepper and a pinch of nutmeg,
Mix everything together with the pasta, top with freshly cracked black pepper and a drizzle of truffle oil, and enjoy!