PASTA PRIMAVERA VEGAN RECIPES

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.

Steps:

• Heat a small skillet over medium. Add 2 tablespoons oil; swirl to coat. Add onion and 2 tablespoons garlic; cook, stirring often, until lightly browned, about 10 minutes. Transfer onion mixture to a blender; add macadamia milk, pine nuts, 3 tablespoons nutritional yeast, 1 teaspoon salt, and pepper. Process on high speed until smooth, about 1 minute. Set aside.
• Heat skillet over medium-high. Add remaining 2 tablespoons oil; swirl to coat. Add remaining 1 tablespoon garlic; cook until fragrant, about 30 seconds. Stir in panko, 1/4 teaspoon salt, and remaining 2 tablespoons nutritional yeast. Cook, stirring often, until panko is crispy and toasted, about 2 minutes.
• Bring a large pot of salted water to a boil. Add carrots; cook 2 minutes. Add asparagus; cook 1 minute. Using a slotted spoon, remove vegetables to an ice bath. Let cool; drain. Stir in green peas.
• Add pasta to boiling water; cook until al dente, about 12 minutes. Reserve 1/2 cup cooking liquid. Drain pasta, and return to pot. Stir in vegetables, tarragon, sauce, pasta cooking liquid, and remaining ¾ teaspoon salt. Cook over medium until heated through, 1 to 2 minutes. Spoon pasta into shallow bowls, and top with panko. Serve immediately.