Creamy Veggie Pasta Dish (Print Version)
# Ingredients:
01 -
16 oz package pasta, any shape
02 -
3 tablespoons light olive oil or neutral-flavored oil
03 -
3 cloves garlic, minced
04 -
2 cups zucchini, chopped
05 -
2 cups broccoli, chopped
06 -
1 cup mushrooms, washed and sliced
07 -
1 cup bell peppers, chopped
08 -
1 cup cherry tomatoes
09 -
3 cups baby spinach
10 -
1 teaspoon salt
11 -
1 teaspoon Italian herbs
12 -
1 1/2 cups vegan sour cream
13 -
1 tablespoon nutritional yeast (optional)
14 -
1 cup pasta water or vegetable broth
15 -
1/4 teaspoon pepper or red pepper flakes
# Instructions:
01 -
Boil 16 oz of pasta in salted water according to package directions.
02 -
In a large frying pan or wok, warm the minced garlic in 3 tablespoons oil at the lowest heat setting.
03 -
Wash and chop zucchini, broccoli, mushrooms, and bell peppers into bite-sized pieces.
04 -
Add the chopped vegetables (except cherry tomatoes and spinach) to the pan, sprinkle with 1 teaspoon of salt and Italian herbs, and turn the heat to medium. Sauté for 6-8 minutes until tender.
05 -
Add cherry tomatoes and spinach to the pan and cook for another minute or two until the spinach wilts.
06 -
Add 1/2 cup pasta water and 1 1/2 cups vegan sour cream to the pan, along with 1 tablespoon of nutritional yeast (optional). Stir well and gradually add another 1/2 cup pasta water to achieve the desired consistency.
07 -
Let the mixture come to a slow boil, then turn off the heat. Stir in the drained pasta and toss well until combined. Season with salt, pepper, and red pepper flakes to taste.
08 -
Serve the pasta hot. For extra flavor, add a squeeze of fresh lemon juice before serving.
# Notes:
01 -
The sauce thickens slightly as it cools, giving it a creamy texture.
02 -
Homemade vegan sour cream, cashew cream, or coconut cream requires less pasta water for the sauce.
03 -
Adding fresh lemon juice enhances the flavors of the sauce.