I didn't intentionally make last night's dinner vegan, but while typing up the recipe, I realized it was Though I'm not vegan, I certainly recognize and appreciate the health benefits and environmental benefits of veganism, and do enjoy vegan dishes from time to time. Dishes like this really showcase the healthy benefits of veganism, a rainbow of colorful vegetables, yet still incredible flavorful and filling.
Now if you're not vegan or vegetarian, there are a few additions you can make if you find it necessary. Vegetarians can simply add some parmesan cheese in the pesto, or mozzarella on top.
If you prefer meat, add some sliced organic chicken or turkey sausage which takes no effort at all!
Vegan Pasta Primavera
1/2 lb. rotini
1 tbsp. EVOO
8 oz. cremini mushrooms, sliced
1 yellow onion, halved and sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 lb. asparagus spears, trimmed
1/2 c. frozen peas
Crushed red pepper flakes
Salt and pepper
1/2 c. diced tomatoes with Italian herbs
5 sun dried tomatoes, sliced
1/4 c. Vegetable Stock
2 tbsp. EVOO
20 basil leaves
2 tbsp. tomato paste
1/4 c. pine nuts
5 sun dried tomatoes
2 garlic cloves
Bring a large pot of water to a boil, add pasta and salt. Cook until al dente.
In the last minute of cooking, add the asparagus.
Drain and set aside while vegetables cook.
Heat a large skillet over medium heat.
Add EVOO and mushrooms. Sweat mushrooms until they stop giving off water, add onions and peppers.
Season with salt and pepper, cook until peppers are tender, about 6-8 minutes.
While vegetables cook, add all pesto ingredients to a blender or food processor, pluse until smooth.
Add peas, diced tomatoes, pesto, pasta and asparagus to the skillet with peppers. Toss.
Cover and heat through about 3-5 minutes.
If pasta is dry, add more vegetable stock.
Serve with sun dried tomatoes chopped basil for garnish.