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