Description

Discover a vibrant and versatile pasta dish that celebrates seasonal vegetables and pairs perfectly with your favorite pasta!

Ingredients

Scale

2 portions of your favourite pasta

1/2 cup Red Onion, sliced

Red Wine Vinegar (You’ll need just enough to fully cover the onions)

2 tbsp Olive Oil

1 cup Broccoli Florets, Chopped

1/2 cup Carrots, sliced

1 tsp Cayenne Pepper Flakes

6 oz Grape Tomatoes, halved (that’s 1 small package)

1/2 cup Green Peas

1 tbsp Garlic Powder

1 tbsp Nutritional Yeast

1 cup Vegan Pesto

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Instructions

Add chopped red onions to a small glass or ceramic bowl and pour just enough vinegar to fully cover them
Cook your pasta according to the package instructions
Meanwhile, heat a medium saucepan over medium-low and add olive oil
When oil is hot, add broccoli, carrots and pepper flakes, stirring until fragrant
Drain onions and add to pan, along with about half of the tomatoes, and green peas
Stir well and cook for about 5 minutes
Add garlic powder and stir well, cook until vegetable start to release water
Add nutritional yeast and pesto, stir well
Cook until sauce is reduced enough and vegetables are softened to your taste
Remove from heat and add cooked pasta, tossing until well coated
Divide in two bowls and add remaining tomatoes to serve

Prep Time: 10
Cook Time: 10
Category: Entree
Method: Stovetop
Cuisine: Italian

Keywords: Pasta Primavera, seasonal vegetables, versatile pasta dish, fresh pasta, dry pasta, vibrant flavors, colorful, celebration, adaptability, simple, quick, easy, weeknight dinner, satisfying meal