Pasta Primavera

Name: Pasta Primavera
Ingredients: 1 lb fettuccine pasta; 13 cup shallot, finely diced; 1 tablespoon olive oil; 6 ounces asparagus, tough ends trimmed; 1 cup carrot, julienned; 34 cup red pepper, destemmed, deseeded, and diced; 1 12 cups cremini mushrooms, destemmed, cut in half lengthwise, and sliced (you can also use button); 2 tablespoons garlic, minced; 1 cup zucchini, cut into quarters lengthwise, and sliced; 34 cup peas; 12 cup sun-dried tomato, cut into small pieces; 3 tablespoons Dijon mustard; 3 tablespoons unbleached flour; 1 tablespoon onion powder; 2 12 cups rice milk (you can also use soy milk, or other non-dairy milk of choice); 13 cup nutritional yeast flakes; 34 teaspoon sea salt; 12 teaspoon fresh ground black pepper; 14 teaspoon crushed red pepper flakes (or more, to taste); 4 cups spinach, triple washed, destemmed, and roughly chopped; 13 cup parsley, freshly chopped; 3 tablespoons dill, freshly chopped

22 ingredients

13 steps

Ingredients

1 lb fettuccine pasta
13 cup shallot, finely diced
1 tablespoon olive oil
6 ounces asparagus, tough ends trimmed
1 cup carrot, julienned
34 cup red pepper, destemmed, deseeded, and diced
1 12 cups cremini mushrooms, destemmed, cut in half lengthwise, and sliced (you can also use button)
2 tablespoons garlic, minced
1 cup zucchini, cut into quarters lengthwise, and sliced
34 cup peas
12 cup sun-dried tomato, cut into small pieces
3 tablespoons Dijon mustard
3 tablespoons unbleached flour
1 tablespoon onion powder
2 12 cups rice milk (you can also use soy milk, or other non-dairy milk of choice)
13 cup nutritional yeast flakes
34 teaspoon sea salt
12 teaspoon fresh ground black pepper
14 teaspoon crushed red pepper flakes (or more, to taste)
4 cups spinach, triple washed, destemmed, and roughly chopped
13 cup parsley, freshly chopped
3 tablespoons dill, freshly chopped

Directions

1

In a large pot of boiling water, cook the fettucine for 8-10 minutes or until al dente.
2

Drain well, return the cooked fettucine to the pot, and set aside.
3

Meanwhile, in a large non-stick skillet, saute the shallots in the olive oil for 2 minutes to soften.
4

Cut the spears of asparagus diagonally into 1-inch pieces, separating the stems and tips, and set the tips aside for later use.
5

Add the sliced asparagus stems, carrot, and red pepper to the shallots, and saute for 2 minutes.
6

Add the mushrooms and garlic and saute an additional 2 minutes.
7

Add the zucchini, peas, and sun-dried tomatoes, and continue to saute the mixture until the vegetables are tender.
8

Add the Dijon mustard, flour, and onion powder to the pan, stir well to combine, and cook the mixture for 1 minute while stirring constantly.
9

Add the soy milk, nutritional yeast flakes, salt, pepper, and crushed red pepper flakes, stir well to combine, and cook the mixture an additional 2-3 minutes or until thickened.
10

Add the remaining ingredients, cover, remove the pan from the heat, and set aside for 2-3 minutes to allow the spinach to wilt.
11

Add the vegetable mixture to the cooked fettucine and toss well to combine.
12

Taste and adjust the seasonings, as desired.
13

Transfer the pasta to a large bowl or platter for service.