Creamy Veggie Pasta

Creamy Veggie Pasta

from schoolnightvegan.com
Main Course
20 min
527 kcal / serving

My delicious creamy veggie pasta recipe is a quick and easy week-night vegan dinner. Packed with greens and delicious herbs in a silky smooth sauce.

Ingredients

  • 130 gtender stem broccoli
  • 125 gasparagus tips
  • 50 gshelled edamame
  • 300 gtagliatelle (or any vegan pasta)
  • 30 gvegan butter (or 2 tbsp vegetable oil)
  • 1onion (finely chopped)
  • 2 clovesgarlic (finely mined)
  • 100 mlvegetable stock
  • 100 mldry white wine ((optional))
  • 200 mlvegan cream (or 200g silken tofu blended until smooth)
  • bunch fresh mint (finely chopped)
  • vegan cheese (optional for topping)

Directions

  1. 1

    Bring a large pot of water to the boil.

  2. 2

    Add the tender stem broccoli, asparagus and edamame and boil for 2-3 minutes. Remove from the boiling water with a sieve and plunge into a bowl of cold water to stop from cooking.

  3. 3

    Season the pot of boiling water with 1 tsp fine sea salt and add the pasta. Cook according to the instructions on the packet.

  4. 4

    While the pasta cooks, make the sauce.

  5. 5

    Place a large frying pan over medium heat and add the vegan butter. Once melted, add the onion and garlic and fry for 2 minutes, being careful not to let the garlic brown too much.

  6. 6

    Add the vegetable stock and wine (if using) then bring to a simmer. Cook until almost all the liquid has evaporated (about 5-8 mins).

  7. 7

    Add the vegan cream and reduce the heat to low. Stir through the cooked veggies, chopped mint and drained pasta then serve with a sprinkling of vegan cheese (optional).