“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!
Spring Pasta
Notes
www.meatlessinthemountains.com
Ingredients
- Olive Oil
- 1/3 yellow onion, diced
- 1/2 yellow squash, chopped
- 2 carrots, chopped
- Handful of Asparagus (about 6 spears)
- 1/3 cup peas
- 2 cups plain, unsweetened soy milk
- 2 TBS vegan butter
- 2 TBS flour
- 3/4 box of brown rice pasta
- Salt
- Pepper
- Nutmeg
- Garlic Powder
- Truffle Oil
Instructions
- Cook pasta according to package directions.
- While pasta is cooking, wash and dice all your veggies. Heat a drizzle of olive oil in a sauté pan, and add the onion, carrot and asparagus. Cook for a couple minutes, then add the squash and peas. Season with salt & pepper. Cook until veggies start to soften.
- In another pan, start your vegan alfredo sauce by heating the vegan butter until melted. Whisk in the flour and cook for a minute. Next whisk in the soy milk until combined with no lumps. Cook on medium until sauce starts to thicken. Season with salt, pepper and a pinch of nutmeg.
- When everything is ready, drain the pasta then combine everything together. Mix well, but gently.
- Enjoy with some freshly cracked black pepper and a drizzle of truffle oil.
