Easy Dreamy Creamy Vegetable Pasta
Delicously easy creamy vegetable pasta that is perfect for a week night dinner. Lemony creamy vegan pasta sauce and your choice of veggies!
Servings: 4
Calories: 543kcal
Ingredients
- 360 g pasta
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 lemon zest only
- 2 tablespoon nutritional yeast
- 250 ml vegan cream Oat or soya cream
- 400 g mixed vegetables choose zucchini, peas, carrot, peppers, green beans, leeks, onions etc.
- 1 teaspoon oregano
- 1 teaspoon chilli flakes
- 1 teaspoon flakey sea salt or to taste
Instructions
- Put your pasta water on to boil. Once boiled add salt.
- Finely chop the vegetables you will be using (if they are not pre-chopped)
- Finely mince the garlic and zest the lemon (be sure to only zest the yellow part)
- In a large pan, gently sautee the garlic and any firmer veggies (eg carrots) until softened.
- Add your pasta to your salted pasta water and cook. (times will vary according to the type of pasta you are using, so adjust according to packet directions)
- Add any green vegetables (eg broccoli or peas) to the vegetable pan. Season with any chilli/herbs you are using.
- Put a little of the pasta water into the vegetables and stir. Turn down the heat.
- Add the vegan cream, nutritional yeast and lemon zest to the vegetables.
- Drain your pasta and add to the creamy vegetables.
- Taste and season with salt/pepper/more chilli as needed.
- Serve with extra herbs and a squeeze of lemon juice,
Notes
Choose whichever vegetables you like best. I like to chop them all to bite sized pieces. You can also choose to use fresh, frozen or canned vegetables, according to your own tastes and what is available.
Nutrition
Calories: 543kcal | Carbohydrates: 87g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 643mg | Potassium: 513mg | Fiber: 9g | Sugar: 5g | Vitamin A: 5235IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 3mg