This sauce is rich, creamy and tastes sinful (no heavy cream here) even though it is not! Classic primavera is made with spring vegetable but as usual I just use what I have in the house at the time. You can use some of the traditional things like peas, asparagus or snap peas or you can mix it up with some color and flavor by adding roasted red bell peppers and broccoli like I did but you decide. The cream sauce can really absorb into the pasta so make double if you really like it covered! You can make this a gluten free meal by using a pasta noodle made of brown rice or quinoa (I love these).
- Quinoa is a high-iron food that raises the hematocrit, delivers more oxygen to the brain, and can help to fight senility.
- Bell Peppers contain beta-cryptoxanthin which converts to Vitamin A in the body and this lowers your risk for developing lung cancer.
- Onions should be stored at room temperature, away from bright light, and in a manner where they are well ventilated.
- Click here to read more food facts
Creamy Pasta Primavera
1 8 oz box pasta of your choice (I used quinoa noodles-pictured below)
1 head of broccoli
1 red bell pepper
1/2 cup green beans
handful of spinach sliced thinly
1/4 cup of vegetable broth or cooking wine
1 tub of soft tofu, drained
2 cups of soy milk (full fat makes it creamier but light works well too)
1/4 cup nutritional yeast
1 Tablespoon onion powder
1 1/2 teaspoons garlic powder
1 1/2 – 2 teaspoons sea salt
1/2 teaspoon dried basil
1/8 teaspoon ground thyme
a dash or two of pepper (or more if you like)
1 teaspoon corn starch
2 Tablespoons water
Chop all the vegetables into nice bite size pieces and steam with the vegetable broth or cooking wine until cooked through.
While your noodles cook blend all the sauce ingredients together except the cornstarch and water (a hand mixer blends it completely smooth but a food processor or blender would work well too). Cook over a medium low heat until the vegetables and noodles are done.
Once everything is ready mix together the corn starch and water and pour into the sauce to thicken. Stir it often so it does not stick to the bottom of the pan until it is creamy.
Drain the noodles and lay on a plate, drain all extra water from the vegetables and top the noddles with desired amount. Spread your sauce over the top of your noddles and top with thinly sliced spinach and ENJOY!