Gluten-free and vegan pasta primavera {V, GF}

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A hand serves a green vegetable and mushroom vegan pasta primavera from a white oval bowl into a smaller black bowl. Nearby are whole mushrooms in a white bowl, purple flowers, and green leafy branches on a wooden surface.

Gluten-free and vegan pasta primavera {V, GF}

Course Main, Main Course, main dish, Pasta

Cuisine gluten-free, Passover, vegan

Keyword asparagus, easter, mushrooms, passover, plant-based, spring, vegan

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 162kcal

Author Ksenia Prints

Ingredients

For green Alfredo sauce:

1 cup raw cashews soaked in water for at least 30 mins or more
2 garlic cloves peeled
¼ cup fresh lemon juice
1 tablespoon Dijon mustard
¼ cup vegetable broth or water or more as needed
1.5 cups fresh basil leaves or other herbs you love lightly packed
½ cup nutritional yeast gives the cheese flavour
¾-1 teaspoon kosher salt or to taste + freshly ground black pepper
½ teaspoon onion powder optional

For vegan pasta primavera:

2 lb mushrooms
1 bunch asparagus cut into 1-inch segments
1 package gluten-free or regular pasta or during Passover, kosher for Passover egg noodles
3 TBs pickle juice optional

For vegan pasta primavera bake:

½ cup vegan cheese grated
2 TBs nutritional yeast
handful fresh oregano

Instructions

To prepare sauce, drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
Sautée mushrooms until browned. In the last 3 minutes, add the pickle juice - it’ll accentuate the mushrooms’ woodsy flavour!
Bring a large pot of water to a boil. Salt gently. Cook asparagus for 5 minutes, until it retains some of its bite. Remove asparagus from water and place into an ice bath immediately.
Add salt, and boil pasta in same pot according to package instructions (5-8 minutes, depending on the type of pasta you’re using). Remove from water and drain.

If baking into a pasta bake:

Preheat oven to 350°F. In an oven-safe dish combine pasta, mushrooms, asparagus and sauce. Sprinkle with grated vegan cheese and nutritional yeast.
Bake in oven for 25 minutes, or until bubbly and heated through.

If serving as a saucy pasta dish:

Transfer pasta to a large serving bowl. Mix with asparagus and mushrooms. Top with sauce. Sprinkle with nutritional yeast and fresh oregano

Nutrition