Tuesday, March 24, 2015

Vegan Pasta Primavera

I've been laid up a bit this week. I just had back surgery so things have been quite slow over here.  Trying to manage two kids under 2 while adhering to "no bending, lifting, or twisting" is no joke.  I wanted to connect with you all again, but don't have tons of time to dedicate to a post. I figured a recipe would be a good way to share while saving some time.

I plan to edit this at some time in the future (when I'm much better at blogging!) to include a printable version of this recipe, and step-by-step photos.  But for now, you get the short and simple phone post since I'm simultaneously eating and nursing a 4-month-old-today and watching a  Daniel Tiger marathon with a soon-to-be-three-year-old in my lap!

Vegan Pasta Primavera

Cook time: About 30 minutes


1 box penne pasta (*choose whole wheat and this can be a WIC item!)
1 small bunch of broccoli*
1/2 tomato*
4-5 baby carrots* (or 1 large carrot)
1 tsp minced garlic
1/2 tsp lemon pepper
1/4 tsp onion powder
1/2 tsp pink salt
3 tbs vegan butter (I use Smart Balance Light)
3 tbs Tofutti or other vegan sour cream
1/3 cup soymilk*

Boil water in a large saucepan.  Add penne. 
Begin to chop only the heads of broccoli, and slice the tomatoes and carrots thinly.
When chopped, add carrots and broccoli to the boiling pasta. Set the tomatoes aside, these will be added last.
When pasta is cooked through (veggies will still be firm), drain pasta and vegetables and return to pot.
Turn burner down to low. This helps steam off any excess water and to melt the other ingredients together.
Add soymilk, butter, sour cream, and all spices.  Allow these to meld together for 3-5 minutes.
Stir in tomatoes and serve!

That's it! One pot dishes for the win!  Feel free to play with the vegetable additions to see what flavors your family likes. I have plans to try this with some red pepper in the future. It's a real toddler-pleaser!

*All items with a * beside them can be purchased as WIC items

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