Vegan Pasta Primavera Low Carb Food

VEGAN PASTA PRIMAVERA (LOW CARB)

Steps:

• Heat the olive oil in a non-stick skillet.
• Add the onion and celery and saute for a few minutes, at least until the onions start to get a bit transparent.
• Add the garlic, saute for a minute or two, then add the peppers and saute with the mushrooms for another minute or two.
• Add the herbs and sangria and reduce the sangria to about 1/2. This should take only a few minutes.
• Turn off the heat and set aside.
• Cook your pasta. Dreamfields spaghetti takes 8 minutes.
• When done top the pasta with the cooked veggies and a little romano cheese.
• Have it with a small glass of sangria or red wine.
• Bon Appetit!

VEGAN PASTA PRIMAVERA

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
• Stir-in the flour to coat everything.
• Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
• Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
• Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
• Add salt and pepper to taste, then cook until heated through.
• Cook the pasta according to package directions, then serve sauce over pasta.

PASTA PRIMAVERA

Steps:

• In large pot, bring water to a boil. Pour in pasta.
• Meanwhile, in a large skillet, heat olive oil and add the vegetables. Cook through.
• Once pasta is cooked, drain, and then add the butter and parmesan cheese. Stir together. Salt and pepper to taste.
• Add pasta to the veggies in skillet. Mix. Serve with extra parmesan cheese on top. Yummy!