Creamy Vegan Lemon Pasta With Spring Vegetables Food

CREAMY VEGAN LEMON PASTA WITH SPRING VEGETABLES

Steps:

• bring a large pot of salted water to a boil; once boiling, add the pasta and cook until al dente, according to the package instructions.
• in the meantime, add the pine nuts, garlic, nutritional yeast, italian seasoning, red pepper, lemon juice, lemon zest, salt, and water to a high-speed or bullet blender. Process for 60 seconds, until smooth and creamy.
• heat a large sauté pan with a lid over medium-high. Add the oil or butter once warm; for oil-free, use 1/4 cup of water instead. Add the chard stems to the pan and cook for 3 to 5 minutes, until translucent. Reduce the heat to medium-low and add the garlic, mushrooms, and a pinch of salt to the pan; sauté for 1 minute, then cover and let steam for another minute. Remove the lid from the pot and add the frozen peas; once they have thawed, add 1/4 cup of water to the pan along with the swiss chard leaves. Cover again and steam until the chard is tender, 2 to 3 minutes. There will be leftover water at the bottom of the pan, but this is okay.
• to the pan along with the Lemon Cream Sauce and mix until well-combined; if there's any extra liquid at the bottom of the pan, let the pasta sit for 2 to 5 minutes until it is absorbed. Season with salt to taste, then divide onto serving plates, top with fresh chives, and serve.

CREAMY PASTA WITH SPRING VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
• Cut mushrooms in half or quarters.
• Cut bell pepper into 1 inch squares or strips.
• Combine vegetables in a bowl. Add olive oil and toss lightly.
• Add garlic, salt and pepper. Gently mix well.
• Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
• Snip basil with kitchen scissors.
• Prepare pasta according to pakage instructions.
• In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
• Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
• Mix 1/4 c of parmesan cheese into the pasta.
• Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.