This creamy vegan primavera is a “main course” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Alana. For the light but creamy texture, she uses Almond + Protein AlmondMilk from So Delicious.
According to Alana, this creamy vegan primavera has all the elements of a fancy dish but, it’s made in minutes, inexpensive, very low in calories and you can make it in a pinch.
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Vegan Primavera
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.
For tree nut-free vegan primavera, So Delicious Dairy Free Coconut Milk Beverage can be substituted for the AlmondMilk.
- 1 kilogram (2 pounds) fresh dried pappardelle pasta or any type
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced
- ½ teaspoon chili flakes
- 2 tablespoons flour
- 2 cup So Delicious Dairy Free Unsweetened Original Almond Plus AlmondMilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove
- 1 green onion, sliced thin
- ½ each yellow & red bell peppers sliced lengthwise
- 200 grams (1/3 to ½ pound) snow peas, string removed
- 1 cup cremini mushrooms, sliced
- 3 tablespoons chopped flat leaf parsley + extra for garnish
- ½ teaspoon salt
- ½ teaspoon pepper
- Fill a large pot ¾ full of salted water and place on high heat.
- Add oil to a small sauce pot, add the garlic and flakes, sauté until fragrant and golden
- Add flour, whisk to cook the flour for 1 minute. Slowly add the almond milk, whisking vigorously.
- Add seasoning, continue to whisk, bring to a boil. Lower the heat to a simmer, cook for 5 minutes until thickened.
- Add oil to a preheated skillet and sauté the garlic and whites of the green onion until fragrant.
- Add the remaining vegetables. Season to taste. Sauté on medium-high heat for 5 minutes then pour in the white sauce, stir to mix.
- To the boiling water, drop in pappardelle. Stir to untangle strands using tongs. Cook to al dente. Drain leaving a small amount of water in the pot (1/4cup) add the white sauce and stir to coat.
- You can add dairy free parmesan cheese and a sprinkle of extra parsley.
