CREAMY VEGAN LEMON PASTA WITH SPRING VEGETABLES
This Creamy Vegan Lemon Pasta is full of bright citrus flavor & packed with spring veggies for a wholesome & refreshing meal that's Dairy-Free & Gluten-Free.
Provided by Caitlin Shoemaker
Categories Main
Time 25m
Number Of Ingredients 16
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
EASY creamy pasta with spring vegetables takes less than 30 minutes. This pasta with spring vegetables is made with tender veg + creamy sauce.
Provided by Emily Dingmann of myeverydaytable.com
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Bring medium pot of water to boil. Cook pasta according to package instructions and reserving at 1/2 cup of pasta cooking liquid.
- Prepare vegetables. Trim the end of of leeks and clean with cold water. Thinly slice white portion, discarding the dark green section. Snap off the woody bottom of the asparagus and cut into 2 inch pieces.
- Meanwhile, heat large skillet (biggest you have!) over medium high heat (about 6-7) and add butter and 1 tablespoon of olive oil to pan. When the butter starts sizzling, add the leeks and cook for 1 minute. Add the peas, asparagus, and 3 tablespoons of the pasta cooking liquid and cook for 3 minutes. Season with sea salt and black pepper. Stir in cream cheese and garlic powder until incorporated. Add some more of the pasta water if necessary.
- Add the pasta to the veggie mixture. Toss together and top with parmesan cheese, tossing again to incorporate cheese.
- Divide into bowls. Serve with shredded parmesan, additional salt and pepper and red pepper flakes if you like a little spice!
Nutrition Facts : Calories 551 calories, Sugar 9.3 g, Sodium 803.9 mg, Fat 23.8 g, SaturatedFat 12.4 g, TransFat 0 g, Carbohydrate 63.1 g, Fiber 8 g, Protein 23.4 g, Cholesterol 52 mg
GARDEN VEG PASTA
Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 9
Steps:
- Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
- Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
- Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.
Nutrition Facts : Calories 456 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.53 milligram of sodium
SPRING VEGETABLE TAGLIATELLE WITH LEMON & CHIVE SAUCE
Put some spring into your pasta, with this fresh yet simple supper idea. It's on the table in under half an hour and is low-fat too
Provided by Mary Cadogan
Categories Dinner, Main course
Time 27m
Number Of Ingredients 7
Steps:
- Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.
- Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.
- Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.
Nutrition Facts : Calories 469 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 0.48 milligram of sodium
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- Heat your pot to medium heat. Add 2 tbsp olive oil, and the veggies and sauté for about 5 minutes until they start to get soft. Remove from the pot and set aside.
- To the same pot that you removed the veggies from, add 1 tbsp more of olive oil and sauté the shallot and garlic for about 2 minutes until fragrant and the shallot starts to become soft/translucent. Then add the cream, vegetable broth, and 1 tsp salt + 1/2 tsp pepper. Bring to a simmer for 15 minutes until slightly thickened. Give it a stir every few minutes.
- While the sauce is thickening, bring water to a boil in a pot and add a good pinch of salt. Cook your pasta until al dente. Drain, don't rinse!
- To make the breadcrumbs, in your skillet, melt 1 tbsp butter over medium heat. Add the smashed garlic clove and breadcrumbs. Toast stirring frequently until the breadcrumbs are golden brown, about 5 minutes. Remove the garlic clove and stir in the fresh chopped parsley.
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