With winter season, we all naturally crave a little more comfort food. I think pasta is such a dish we can eat all year around. There are so many different varieties! From typical and classic Italian pasta, such as Alfredo pasta or pasta Bolognese, to very interesting variations. Like, for
I found some leftover asparagus at the bottom of my fridge and I started thinking, what I could create with asparagus. Asparagus soup? It’s also a great comfort food for autumn or winter. But I have made
I have to say, pasta is one of my TOP vegan recipes. Like I said there are so many varieties and I bet everyone (or almost everyone) loves pasta! There are easy to prepare (well, depends how difficult the sauce is) and if you are a gluten-free person, you no longer have to be worried! There is so many gluten-free pasta available from many brands. One of my favourite gluten-free brands is Barilla.
Are you also a pasta lover? Then you might like to try this Meatless Meatballs And Marinara Sauce or Vegan Pumpkin Mac ‘n’ Cheese!Both are super
For this recipe, I used their gluten-free spaghetti. This spaghetti is a true Italian style, thin, and non-sticky. They taste so good, not like other gluten-free pasta. If you buy gluten-free pasta, you know what I am talking about!
Asparagus is a quite unusual ingredient for a pasta sauce but why not to try something new? Asparagus is often forgotten which is very sad. In fact, asparagus is a very powerful vegetable. It contains many nutrients, such as vitamin K, A, C, E, and some minerals, such as folate,
Asparagus tastes very well in more sour dishes because it pairs amazingly with lemon or lime. It goes well with different kind of herbs, such as tarragon, pepper, garlic powder, onion powder or thyme. You will see in this recipe!
I prepared this pasta with creamy broccoli sauce. You will love this sauce! It’s so filling and full of creamy taste. The best about it? It’s dairy-free!
Ingredients
- 1 broccoli cut into florets
- 2 tbsp olive oil
- 4 cloves garlic peeled and chopped
- 1 medium red onion
- 1 bunch asparagus (around 6 pieces) cut in small chunks
- 1 cup peas frozen or fresh
- 1 cup corn frozen or fresh
- 1 tsp thyme
- 1 tsp oregano
- salt and pepper to taste
- 1/2 cup plant-based milk
- 2 tbsp nutritional yeast flakes
- lemon zest from 1 lemon
- lemon juice from 1 lemon
- 1 pack your favourite gluten-free spaghetti
- lemon wedges to serve
- dairy-free parmesan cheese to serve
- nutritional yeast flakes to serve
Instructions
- Boil water in a saucepan and add a little bit of salt and broccoli, cut into small florets. Cook for 7 minutes or until just tender. Drain and set aside.
- Boil water in a saucepan again and cook the gluten-free pasta of your choice according to package instructions. Drain and set aside.
- Meanwhile pasta is cooking, prepare your vegetables. Heat 1 tbsp olive oil in a saucepan and add onion, garlic, asparagus and sauté for 3 minutes. Then add peas, corn, and all the herbs. Sauteé for 5 minutes more and then set aside.
- Prepare broccoli sauce: In a food processor, add your cooked broccoli, lemon juice and lemon zest, nutritional yeast, 1 tbsp olive oil, and milk. Pulse until almost smooth. Taste and add salt and pepper.
- Divide your cooked pasta between plates and place your cook vegetables on the top. Pour your broccoli sauce over. Serve with parmesan cheese and lemon wedges.
- Enjoy!
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.