Plant-based pasta primavera packed with crisp sautéed spring veggies served over tender butternut squash noodles. Perfect for lightened up pasta night.
One summer growing up I spent a week with my cousins in North Carolina.
At first I was so homesick– it was the first time I’d been away from home for an extended period of time.
One night, we all sat down to a spaghetti dinner with my aunt and uncle and I watched my cousin eat her pasta sauce-less, all of those white noodles slipping and sliding across her plate without any red gravy.
I was totally intrigued.
This wasn’t how we ate pasta at my house.
It was one of those “coming of age” moments where I first contemplated the diversity of living, and er, the palate.
If pasta without sauce was an option…what other elements of meal time and real life differed from how we did it at home?!
This Butternut Pasta Primavera is the perfect lightened up meal for spring that breaks all the boundaries of your noodle know-how!
Pasta primavera, according to Wikipedia, is a dish that consists of pasta and fresh vegetables.
This recipe might not be a “Pasta Primavera” in the classical sense of the word, considering that there’s no pasta and all.
But you know you can count on me to throw in more than necessary amounts of fresh veg.
So…Happy Earth Day!
Every day is Earth day here at Flora & Vino, but today I’m sharing a dish today that’s packed with some of my favorite spring time green favorites from our totally cool mom, Earth.
Oniony leeks, bright asparagus, and sweet green peas, all mixed up in a garlic-coconut milk-lemon sauté and served over tender butternut spirals!
This dish is light, crisp, and perfect for springtime dining with the windows and doors open.
I left this recipe “sauce-less” so you can keep it classy or make it saucy all on your own.
Although my cousin hasn’t tried it, I bet she would approve.
I think my pea pesto, hummus, or marinara would be great to compliment if you’re looking for something to tie it all together!
Using Cece’s Veggie Noodle Co. Butternut Spirals makes this dish come together quickly and conveniently!
Sautéing the spirals in coconut milk, garlic, and lemon makes the noodles tender without drying them out.
The sweetness of the butternut squash is perfect paired with bright spring vegetables and creamy coconut
If you can’t find these delicious organic veggie spirals near you, try subbing your favorite veggie noodle instead, or your favorite pasta.
I think carrot or zucchini noodles would be fantastic here, too!
Enjoy this Butternut Pasta Primavera whenever you’re craving a healthier take on your spring-time pasta!
Serve it warm straight from the stove-top on cooler spring evenings or chill everything for a cool and refreshing warm weather lunch.
I like mine with a big squeeze of lemon, fresh basil, and shake of ground pepper.
If you make this Butternut Pasta Primavera, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more easy veggie noodle dishes, check out my One-Pan Asian Style Spaghetti Squash, Veggie Noodles with Sweet Lentil Walnut Bolognese, and Chickpea and Hemp Heart Bolognese with White Sweet Potato Spirals.
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Butternut Pasta Primavera
- Total Time: 25 mins
- Yield: 2 servings
- Diet: Vegan
Description
Plant-based pasta primavera packed with crisp sautéed spring veggies served over tender butternut squash noodles. Perfect for lightened up pasta night.
Ingredients
- 1 package Cece’s Veggie Noodle Co. Butternut Spirals (or sub your favorite veggie noodle of choice)
- 2–3 tsp avocado oil
- 1/2 tsp garlic powder
- 1 cup green peas (frozen or fresh)
- 1 leek, yellow and white part only, chopped into 1/2” rounds
- 1 bunch asparagus, woody ends removed and roughly chopped
- handful of sundried tomatoes, chopped (oil-free preferred)
- Himalayan sea salt
- Black pepper
- 1/2 cup coconut milk lite
- big squeeze of lemon
- handful of fresh basil
Instructions
- First, wash and dice your veggies, making sure to rinse the leeks well (they can be very dirty!).
- Add the avocado oil (or veggie broth if avoiding oil) to a large skillet or wok, and preheat over medium heat. Once the oil is warm, add the sliced leek, asparagus, sun-dried tomato, and garlic powder and sauté for 3-4 minutes, until soft and translucent. Season it with a bit of Himalayan sea salt and black pepper.
- Add the butternut squash noodles, coconut milk, and green peas and cover and cook until heated, about 4-6 minutes, stirring several times, until the butternut squash noodles are tender.
- Uncover the mixture and add a big squeeze of lemon before serving.
- To serve, divide mixture between plates and top with fresh basil. Enjoy immediately.
- Store leftovers in an airtight container in the fridge for 2-3 days and reheat before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Entree, Main Meal, Pasta
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free
This post is brought to you by Cece’s Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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