Pasta Primavera
We have a healthy, easy one-pot pasta primavera dish that your family with fall in love with. It’s filled with mushrooms, asparagus, kale, peas and fresh herbs. Almond milk also replaces the butter and cream!
Ingredients
- 8 oz. spaghetti noodles
- 1 leek, sliced
- 1/2 lb. asparagus, cut into bite-sized pieces
- 1/4 lb. broccoli florets
- 1 cup sliced mushrooms
- 4 cloves garlic, minced
- 3 cups almond milk, original and unsweetened
- 1/2 cup vegetable broth
- 1/4 tsp. red pepper flakes
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 6 fresh thyme sprigs, leaves separated from stems
- 1 Tbsp. olive oil
- 2 cups chopped kale
- 3/4 cup frozen peas, thawed
- 1 Tbsp. lemon juice
- 1/2 cup grated Parmesan cheese
- 1/3 cup fresh dill, chopped
- 1 Tbsp. lemon zest
Instructions
- Add noodles, leek, asparagus, broccoli, mushrooms, garlic, almond milk, vegetable broth, red pepper flakes, salt, pepper, thyme and olive oil to a large pot. Bring to a boil then reduce to a simmer. Cook for 8 minutes, stirring occasionally. Add kale and peas and cook for another 3 minutes or until pasta is cooked and milk has reduced to a sauce.
- Stir in lemon juice, cheese and dill. Garnish with lemon zest.
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