Hi folks! How’s it going? I know I’ve usually been a Wednesday post-er, but it turns out Mondays have been a more agreeable day to post. It’s probably because I’ve been doing some accounting and banking for my dad, and it seems every week gets progressively crazier as the days march on! I’m also going through a very… let’s say… interesting season of life right now (see last post for some details), with some really goods and really bads. Well, what can you do about it? Try to have a positive attitude, try to keep your head held high, you know the drill. But I will say that keeping busy in the kitchen has really lifted my spirits – cooking is the pacifier of haggard souls.
One last thing I wanted to mention – I think I’m going to post about this on Instagram in a little bit, but would anyone be interested in a sort of virtual book club? Reading is and has been such a huge part of my life, ever since I learned how to read. If you’re interested, feel free to leave a comment, shoot me an email, or stay tuned for more details on IG! :)
So let me just preface this recipe description by saying that despite being partially Italian, I had never made or had pasta primavera before. I got the idea by quickly glancing through a magazine before a doctor’s appointment. I flipped through the photo and it immediately registered in my head – “Pasta, with vegetables. That sounds good!”. I would like to now reassure you that I have since googled pasta primavera. It’s reassuring to know that it is, after all, pasta with vegetables (and usually parmesan). However, you won’t miss the cheese here – this pasta is light, fresh, and perfect for spring. But what I really love about this recipe is that you only get one pot dirty. (Because if you line your baking sheet with parchment paper, you won’t have to clean it!)
I made this recipe with cherry tomatoes, yellow squash, and romanesco cauliflower. I do recommend sticking with the tomatoes, but virtually any other seasonal vegetables would be so great alongside them. As long as you fill up the baking sheet with approximately the same volume of vegetables, the spices and everything will work just as well! I bet this would be delicious with roasted red onion and bell peppers, or even broccoli and zucchini! I also topped off the pasta with freshly chopped spinach (because I’m always looking to include more greens in my day!), but fresh basil or parsley would be killer too. The sky’s the limit here, folks!
Vegan Pasta Primavera
This vegan pasta primavera is perfect for spring - it's fresh, light, and packed with flavor!
- 1 Head Romanesco Cauliflower
- 2 Yellow Squash
- 2 Handfuls Cherry Tomatoes
- Generous Drizzle of Olive Oil
- Salt and Pepper to taste
- Juice from 1/2 Lemon
- 3-4 Cloves Garlic minced
- 1 Tsp Dried Basil
- 1/2 Tsp Dried Oregano
- Red Chili Flakes optional
- 1 Lb Spaghetti or Linguine
- 4 Tbs Extra Virgin Olive Oil
- Juice from 1/4 Lemon
- Pinch of Sea Salt
- Black Pepper to taste
- 1 Tsp Dried Parsley
- Minced Spinach, Basil, or Fresh Parsley or all three!
Preheat your oven to 425 degrees F.
While the oven is heating up, cook the pasta in salted water until al dente. When done, drain the water and set the pasta aside in the pot.
Prep your vegetables - cut the cherry tomatoes in half, cut the romanesco into small florets, and cut the squash in half (lengthwise) then in half again, so they look like half-moons. (See photos for reference).
Add the vegetables to a large baking sheet lined with parchment paper (NOT foil - veggies will stick to foil). Drizzle everything with a generous glug of olive oil, and squeeze the juice from half a lemon. Sprinkle on the minced garlic, salt, spices, and black pepper.
Using a spoon or your hands, toss all the veggies so they're evenly coated.
Bake vegetables in the oven for 25-27 minutes, or until soft and slightly browned.
While the vegetables are baking, cook your pasta until al dente. Drain, then return the pasta to the pot and add in the olive oil, lemon, salt, pepper, and dried parsley. Mix well. Taste, and adjust seasonings to your preference.
When the roasted vegetables have cooled slightly, pour them into the pot with the cooked pasta. Toss the pasta with the vegetables so they're evenly coated.
Serve in bowls, with freshly chopped basil, parsley, or spinach (or all three!). Add on an extra sprinkling of fresh-cracked black pepper and chili flakes, if you'd like.
If you don't have romanesco or yellow squash on hand, feel free to sub in any other veggies you like! Just make sure you fill up the whole tray with vegetables, and keep an eye on the baking time. However, I do recommend keeping the cherry tomatoes in this recipe, because they're super tasty when roasted with garlic :)