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Pasta Primavera

Pasta Primavera
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Tomatoes


For the pasta

  • 1 medium carrot (sliced into matchsticks)
  • 1 cup cherry tomatoes (cut in half)
  • 2 cups frozen broccoli florets (unthawed and sliced into matchsticks)
  • 4 cloves garlic (minced)
  • 4 oz green asparagus (chopped)
  • 2 tablespoons olive oil
  • 10 oz pasta
  • 1 medium red bell pepper (sliced into matchsticks)
  • 1 medium shallot
  • 1 medium zucchini (chopped)

For the nut parmesan

  • ¼ tsp black pepper (ground)
  • ½ cup cashew nuts (toasted)
  • 2 tbsps nutritional yeast
  • 1½ tsps sea salt

For the herbs

  • 1 tbsp italian herb mix


  1. cook the pasta according to the instructions on the package and keep the pasta water.
  2. Heat up the olive oil in a deep skillet and saute shallot and carrot for about 2-3 minutes.
  3. Add the broccoli and bell pepper then saute for 2 more minutes.
  4. Add asparagus, tomato and zucchini and saute 2 - 3 minutes until slightly soften.
  5. Add all ingredients to a food processor or a blender and blend until you get a smooth/crumbled mixture.
  6. Add the pasta and the veggies to the skillet or a big bowl and mix well with the herbs.
  7. Serve in a bowl or on a plate with some nut parmesan, enjoy!

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