Pasta and Creamy Primavera Sauce Recipe – Southern Queen of Vegan Cuisine 23/328
Today we will be making the Pasta and Creamy Primavera Sauce Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Find me:
Twitter: http://twitter.com/sweetestvegan
Facebook: http://www.facebook.com/sweetestvegan
Pinterest: http://pinterest.com/sweetestvegan/
Instagram: http://instagram.com/thesweetestvegan/
Blog: http://thesweetestvegan.com/
Tumblr: http://thesweetestvegan.tumblr.com/
Day 23 Recipe 23 Southern Queen of Vegan Cuisine:
Olive Garden is the best Italian restaurant in the history of Italian restaurants. Okay, it is not. It is one of the best Italian chain restaurants in the United States, topped only by Maggiano’s of course. I loved going there as a meat eater, could probably have a decent meal as a vegetarian, but as a vegan there really is not anything for me to eat at Olive Garden. Nothing filling and diving anyway, and that makes me so sad. Don’t know why I had to spill my heart about Olive Garden, because I have never even eaten their Pasta Primavera.
This was my first time eating anything close to Pasta Primavera. The vegetables are kept so fresh that the dish feels more like a warm pasta salad. The vegan Pasta Primavera was also really light by only using vegan sour cream as cream sauce. It had no heavy cream, no cream cheese, no milk. Sounds like that would have made it more of a vegetable laden alfredo. Though I lean more towards heavy foods, it is time for me to get on the light train, and this dish may be the one to do it.
Pasta and Creamy Primavera Sauce Recipe
Ingredients:
12 ounces frozen peas
12 ounces frozen broccoli
12 ounces Penne Pasta
1 medium fresh zucchini
8 ounces vegan sour cheese
Directions:
Bring a large pot of salted water to a boil of high heat.
Pour in the frozen peas and broccoli. Cook them hot and thawed, but still crisp and bright green.
Move the peas and broccoli to a separate bowl using a slotted spoon.
Cut the zucchini once length wise, then chop into 1/2 inch half circles.
Cook the zucchini in the boiling water for 3 – 5 minutes until they have become slightly tender.
Move the zucchini to the bowl with the other vegetables using a slotted spoon.
Cook the pasta in the salted vegetable water as the box instructions or to your personal taste.
Drain the pasta, stir in the vegetables, and stir in the vegan sour cream.
Serve warm, could probably serve not so warm, and feel free to add any other spring vegetables you enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I’m just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Leave a Reply