Pasta Primavera (meaning "spring pasta" of course) has to be made at least once every spring, I think! I've always wondered why fall, winter, and summer pasta variations are not as widely popular.Cook 8 ounces of fusilli pasta according to package directions - I used Whole Foods' house brand, which is 100% whole duram wheat and nothing else. In the last minute of cook time, add 2 cups (1-inch) diagonally sliced asparagus and 1/2 cup fresh peas. Drain, and transfer to a large bowl.
While the pasta cooks, heat 1 teaspoon olive oil in a medium skillet coated with cooking spray over medium-high heat. Add 1 small yellow pepper, cut into julienne strips, 1 small red onion, sliced vertically, and 2 minced garlic cloves; cook for 5 minutes. Add 1 cup of halved cherry tomatoes and cook an additional minute.
(Full disclosure: I forgot the olive oil - luckily the cooking spray alone was enough to grease the skillet).
Next add 2/3 cup vegetable broth, 1/3 cup vegan cream (such as the plain creamer from Silk), 1/4 tsp. salt and 1/2 tsp. crushed red pepper; cook for 2 minutes. I was a couple tablespoons shy on vegetable broth, so I made up the difference with water.
Pour the tomato mixture over the pasta, tossing to coat. Sprinkle with 1/4 cup shredded vegan cheese in place of Parmesan (try the new and improved vegan mozzarella from Galaxy Foods) and 1/4 cup thinly sliced basil.
A 1 and 1/2 cup serving is 370 calories - this makes enough to serve 4 to 5. It's best served immediately.
Cost:
asparagus $5.34
fresh peas $3.99
yellew bell pepper $1.68
red onion $0.54
cherry tomatoes $4.99
vegan cream $1.99
vegan cheese $3.99
basil $2.99
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