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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Nutritious Creamy Vegan Pasta Primavera with Spring Peas and Carrots

    Nutritious Creamy Vegan Pasta Primavera with Spring Peas and Carrots

    28
    By Alisa Fleming on April 22, 2014 Alisa's Favorite Dairy-Free Recipes, Dairy-Free Recipes, Entrees, Pasta

    In honor of the “Everyday is Earth Day” celebrations, I created an indulgent, yet healthy and sustainable vegan pasta primavera. This creamy dish packs in a surprising wallop of all-natural nutrients thanks to the use of seasonal vegetables, raw cashews, wholesome pasta, and unique protein-packed almond milk.
    Healthy Vegan Pasta Primavera Recipe with Fresh Peas & Carrots (dairy-free, soy-free, gluten-free - I used high protein lentil noodles!)

    What makes this vegan pasta primavera so special? Have you got a minute or two?

    Nutrition: When made as is, this vegan pasta primavera contains approximately 25 grams of protein per serving! It’s virtually sugar-free – the cashews, peas, and carrots add small amounts of naturally-occurring sugars – but contains ample amount of fiber. And compared to most cream sauces, the fat is low (approximately 20 grams of “healthy” plant-based fats) – it can be brought down even further if you prefer to use a lighter hand with the olive oil (the recipe will still work well with 1 teaspoon), and thin the sauce with additional almond milk.

    Meatless Meal: Let’s face it, even if you aren’t vegan or vegetarian, buying sustainable meat is expensive! Having a protein-rich, nutrient-dense, all-natural meat-free menu item at your beckon call can be a true blessing for your body and your pocketbook.

    Sustainable Choices: In days past, if the food came in a carton, bag, or box, it was almost guaranteed to be void of anything good. Fortunately, many manufacturers have upped the ante by sourcing high quality ingredients, opting for minimal processing and preservatives, and going above and beyond to lessen their environmental footprint …

    Healthy Vegan Pasta Primavera Recipe with Fresh Peas & Carrots (dairy-free, soy-free, gluten-free - I used high protein lentil noodles!)

    For this vegan pasta primavera I chose organic noodles with just 1 ingredient, and a milk alternative that shouts sustainability. I use So Delicious Dairy Free coconut milk beverage or almond milk because I love the choices that company makes. They carefully source ingredients, focus on water conservation, have a green office program, go above and beyond to get or source certified foods (non-GMO verified, Rainforest Alliance, etc.), and even share their policies in a downloadable Sustainability Report.

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingSeasonal Versatility: The produce you pick can have a huge impact on your environment. I opted for fresh peas and organic carrots because they are right in season and grown locally to my area. Both were produced sustainably and involved very little transit. In the summer, I might switch it up to use fresh cherry tomatoes, herbs, mushrooms, tender greens, and/or zucchini.

    For fall, broccoli would be my go to, but winter squash would also be an option, and late summer / early fall crops like tomatoes, and eggplant would also go nicely. In winter, this vegan pasta primavera would be a comforting delight with hearty greens (like kale).

    Fast, Easy and Delicious: Yes, believe it or not, healthy vegan pasta primavera not only tastes wonderful, it is also super quick and simple to make! This is a great beginner dish, but can also be loved by more advanced cooks who like to modify ingredients to taste.

    Healthy Vegan Pasta Primavera Recipe with Fresh Peas & Carrots (dairy-free, soy-free, gluten-free - I used high protein lentil noodles!)

    Special Diet Notes & Options: Creamy Vegan Pasta Primavera

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian. See above for recipe variations.

    I created this special Earth Day post to highlight So Delicious Dairy Free and our current favorite milk alternative, their Protein Plus Almond Milk.

    5.0 from 3 reviews
    Nut-ritious Creamy Vegan Pasta Primavera with Peas and Carrots
     
    Print
    Prep time
    10 mins
    Cook time
    15 mins
    Total time
    25 mins
     
    This dish has a mildly-flavored rich and creamy sauce. You can adjust the pungency by increasing the lemon juice, and add a little cheesiness with 1-2 tablespoons nutritional yeast, as desired. Simply thin with additional Protein-Plus Almond Milk, as needed.
    Author: Alisa Fleming
    Serves: 4
    Ingredients
    • 1 cup raw cashews
    • 2 cups So Delicious Dairy Free Unsweetened Almond Plus Protein Almond Milk, plus additional as needed
    • 2 to 3 teaspoons lemon juice
    • 1 teaspoon salt, plus additional to taste
    • ½ teaspoon onion powder
    • 6 carrots, peeled and sliced into ¼-inch thick rounds
    • 1⅓ cup fresh peas
    • 8 ounces pasta (I used lentil-based, gluten-free spirals for extra protein!)
    • 1½ tablespoons olive oil
    • 4 crushed garlic cloves
    • Fresh chopped herbs (basil, tarragon, dill, oregano, etc. - your choice), optional
    Instructions
    1. Cook the pasta according to the package directions.
    2. While the pasta is cooking, steam the carrots for 3 minutes. Add the peas and steam for another 4 to 6 minutes, or until both are tender.
    3. While the vegetables are cooking, grind the cashews in a spice grinder or food processor. It will turn into a powder and may be begin to clump into a paste.
    4. Place the cashew meal in your blender with the almond milk, 2 teaspoons lemon juice, 1 teaspoon salt, and onion powder. Puree until smooth.
    5. Heat the olive oil in a large sauté pan over medium-low heat. Add the garlic and sauté for 1 minute.
    6. Pour the cashew-almond cream into the pan, through a fine mesh sieve, if desired, to remove any little nut bits remaining. Bring to a low bubble, while constantly whisking until it thickens to your desired consistency, usually 1 to 2 minutes. If it thickens too much, add splashes of almond milk to thin. Season to taste with additional salt (I use about ½ teaspoon more) and lemon juice, if desired.
    7. Add the cooked pasta and vegetables, and stir to distribute the ingredients.
    8. If desired, stir in chopped fresh herbs or top with herbs just prior to serving.
    3.5.3208
     

    More Relevant Earth Day Posts:

    1. Coconut, Almond, Soy or Dairy: How Sustainable is your Milk?
    2. 10 Healthy Vegan Breakfast Cereal Recipes
    3. Are there GMOs in your Dairy Alternatives?
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    28 Comments

    1. Pingback: Maple-Glazed Carrots Recipe (Easy & Dairy-Free!)

    2. Kaitlin on June 5, 2017 10:10 pm

      This very well could be a silly question (but I have not been dairy free long!). Would cashew butter work in place of cashews?

      Reply
      • Alisa Fleming on June 8, 2017 7:21 am

        In this case, the cashew butter doesn’t work quite as well at absorbing liquid. The dry cashews suck up the liquid and help to thicken into a nice cream.

        Reply
    3. Pingback: 22 Sustainable Recipes for Earth Day and Every Day

    4. Cam on August 29, 2015 2:50 pm

      Have you or anyone else tried this with roasted cashews and/or soy milk? I would love to try this without going to the store and those are what I have on hand.

      Reply
      • Alisa Fleming on August 29, 2015 4:16 pm

        I have not tried it Cam, but it should work.

        Reply
    5. Katie on April 12, 2015 5:21 am

      Is there anyway to do this recipe nut free?

      Reply
      • Alisa Fleming on April 13, 2015 7:11 am

        Hi Katie, I think that would require a different formulation since cashews are the base. I don’t think sunflower seeds would be quite right in taste or consistency, and coconut would give a totally different vibe. I’d actually lean toward making avocado pasta.

        Reply
    6. Kim Beaulieu on February 23, 2015 9:28 pm

      This looks scrumptious. I love a great no meat meal a couple of times a week. This is sure to be a hit with the family.

      Reply
    7. nibbles by nic on February 23, 2015 10:18 am

      I’m just crazy about a good veggie pasta dish! Love the idea of using almond milk and cashews. Thanks for the nibbles!

      Reply
    8. Ashley (QLCC) on February 23, 2015 9:00 am

      Looks like awesome comfort food! Reminds me of pasta casseroles my mom used to make us 🙂

      Reply
      • Alisa Fleming on February 23, 2015 9:48 am

        Thanks Ashley!

        Reply
    9. Kirsten on February 23, 2015 8:18 am

      Alisa,
      I think pasta is such a great vehicle for getting the farm share veggies into my family. In the winter months I’m using winter squash and tomatoes that I put up during the season, and as soon as the blanket of snow is gone from the garden we’ll be planting peas. This primavera looks so fresh and creamy.
      Thanks!

      Reply
      • Alisa Fleming on February 23, 2015 8:37 am

        Thanks Kirsten – and you made me realize this sauce would be amazing with winter squash – I just picked up a butternut!

        Reply
    10. Lisa @ Low Carb Yum on February 23, 2015 2:51 am

      Great tip on how to increase the cheesiness. Thanks for sharing!

      Reply
    11. Arman @ thebigmansworld on February 22, 2015 11:30 pm

      Oh I love adding peas to pasta dishes (creamy ones!) and this looks delicious!

      Reply
      • Alisa Fleming on February 23, 2015 7:17 am

        Thanks Arman!

        Reply
    12. Pingback: Recipe for Gluten Free, Egg-Free, Dairy-Free How to Make Cashew Sour Cream

    13. Sarah on May 21, 2014 9:10 am

      So, I added chicken to this (as I’m not vegan strictly lol), and it was DELICIOUS! Also, my roommate thought it had cheese in it!! Scorreee 🙂 Thanks for posting this dish!

      Reply
      • Alisa Fleming on May 21, 2014 10:16 am

        So glad you AND your roommate enjoyed it! It is a great backdrop for chicken 🙂

        Reply
    14. Maggie on April 24, 2014 7:50 am

      Yum! Alisa I love peas in creamy pasta dishes, this is right up my alley.

      Reply
      • Alisa Fleming on April 24, 2014 7:58 am

        Me too! I admit to having a weakness for mayo-based (vegan mayo actually preferred!) pasta salad with peas!

        Reply
    15. Barb @ A Life in Balance on April 24, 2014 7:44 am

      Yum, that looks so tasty!

      Reply
      • Alisa Fleming on April 24, 2014 7:58 am

        Thanks Barb! It is, I promise 🙂

        Reply
    16. The Peace Patch on April 22, 2014 3:24 pm

      So appropriate to do Pasta Primavera today…thanks for the vegan recipe! Happy Earth Day! 🙂

      Reply
      • Alisa Fleming on April 22, 2014 4:08 pm

        Indeed – happy Earth Day!

        Reply
    17. Kristina on April 22, 2014 1:22 pm

      comfort food at it’s best! happy Earth Day, Alisa!

      Reply
      • Alisa Fleming on April 22, 2014 4:08 pm

        Yes, Happy Earth Day Miss Betty 🙂

        Reply

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