Spring pasta - vegan
Spring pasta - vegan

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, spring pasta - vegan. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Spring pasta - vegan is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Spring pasta - vegan is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have spring pasta - vegan using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Spring pasta - vegan:
  1. Take Pasta - cooked according to the type you’re using; i used orecchiette today - keep some of the cooking water to add
  2. Take 1 bunch 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 peas
  4. Take Some water
  5. Take 1 tbsp olive oil - + extra
  6. Make ready 1 wet garlic bulb sliced or 2-3 cloves garlic, peeled and crushed
  7. Take Zest from 1 lemon (or even 2)
  8. Take Juice of 1/2-1 lemon
  9. Get 1 cup chopped leafy herbs - today i used parsley and wild garlic; mint would be good too
  10. Take Butter (can be vegan) - optional
  11. Get Sea salt and black pepper
  12. Take Handful toasted pinenuts or crushed hazelnuts

Add olive oil and toss to coat so pasta doesn't stick. Season with salt and black pepper. For the dressing, in a small bowl, whisk together lemon zest and juice, olive oil, garlic powder, salt, and black pepper. Pour over pasta salad, mix well, and serve immediately.

Steps to make Spring pasta - vegan:
  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 😋

For the dressing, in a small bowl, whisk together lemon zest and juice, olive oil, garlic powder, salt, and black pepper. Pour over pasta salad, mix well, and serve immediately. 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.

So that is going to wrap it up for this special food spring pasta - vegan recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!