The word “primavera” means “spring,” so this is a wonderful recipe to enjoy at this time of the year when spring vegetables are fresh and abundant. Feel free to substitute the vegetables for any other seasonal choices available to you.
2 carrots, diced
1 yellow onion, diced
1 red bell pepper, diced
12 stalks asparagus, chopped
8 garlic cloves, minced (or 1 tablespoon garlic granules)
12 ounces uncooked quinoa penne pasta (any short, gluten-free noodle will work)
¾ cup water
¼ cup unsweetened non-dairy milk
¼ cup rolled oats, ground (oat flour)
1½ cups frozen green peas
½ cup chopped fresh basil, loosely packed (or 2 tablespoons dried)
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
¼ teaspoon ground black pepper, or more to taste
1 large lemon, juiced
1 cup cherry tomatoes, halved
1. Fill a medium pot half way with water. Place over medium heat and cover with a lid.
2. In a large sauté pan over medium heat, add carrots and onion. Keep the pan covered and stir occasionally so the veggies don’t stick to the bottom of the pan. After 5 minutes add the red pepper, asparagus, and garlic. Cook for another 5 minutes.
3. Add pasta to the pot of boiling water, and cook as directed. When pasta is slightly al dente, remove from heat, drain, and set aside.
4. In a blender, add water, non-dairy milk, and oats. Blend and then add to vegetables.
5. Add in the pasta, peas, fresh herbs, and black pepper. Simmer for a few more minutes, stirring occasionally, until you have a creamy sauce. Turn off the heat. Stir in lemon juice and tomatoes. Serve hot, or chill for at least 20 minutes in refrigerator to serve as a cold pasta salad.
Serves: 4 (1-cup servings)