Pasta Primavera with Walnut Sauce (Vegan)
This one-pot meal is packed with vegetables and a nutrient-dense, healing sauce! All very fresh and flavorful, and easy to make!
Servings 6 servings
Ingredients
Sauce
- 1.5 cups water
- 1.5 cups raw walnut pieces
- 1 tsp vegetable bouillion paste
- 1/3 cup packed cilantro, parsely, or basil (choose your favorite)
- 3 tsp lemon juice
- 2 tsp garlic, chopped
- 2 tsp chili garlic paste (such as Sambal Oelek), this is not a spicy amount--add more for heat
- 1/2 tsp salt (more to taste)
Pasta and Vegetables
- 16 ounces whole wheat or legume pasta, such as ravioli or penne
- 3 cups broccoli florets
- 1 cup bell pepper, chopped into 1-inch pieces
- 8 oz package mushrooms, sliced (optional)
- 1 small zucchini, sliced lengthwise then chopped
- 1 small yellow squash, sliced lengthwise then chopped
- 1 cup cherry tomatoes, halved
Instructions
- Combine the sauce ingredients into a blender and blend until smooth. Set aside.
- Bring a large pot of water to boil while you chop the vegetables.
- Add the pasta to the boiling water and set timer for 5 minutes. Add the broccoli and peppers and set timer for another 4 minutes, then add mushrooms, zucchini and squash and boil 2 minutes more. Drain all together and leave in the colandar in the sink.
- To the now empty pot, pour in the sauce from the blender. Bring it to a simmer over medium heat and let it bubble for a minute or two to cook the garlic, then add the pasta and vegetables back in. Stir to coat. The sauce will thicken quickly and be absorbed by the pasta.
- Add additional salt, pepper, and even red pepper flakes as desired.
