Vegan Pasta Primavera Recipe

About this recipe

A wholesome and vibrant vegan pasta dish packed with fresh vegetables and simmered in a flavorful broth. Perfect for a satisfying dinner solution.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 250 g Zucchini Green
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 100 g Broccoli Florets
• 500G Gustora Spaghetti Pasta
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 250 ml Coco Mama Coconut Milk
• 200 g Cherry Tomatoes

Instructions

1. 1. In a large pot, simmer 2 tablespoons of diced onion, 1 cup of chopped celery, 1/2 cup of diced green pepper, 2 diced zucchinis, and 1 minced clove of garlic in 14 ounces of vegetable broth over medium heat until the onions are translucent, about 5-7 minutes.
2. 2. While the vegetables are simmering, place 2 sliced carrots in a microwave-safe dish, cover with plastic wrap, and microwave on High for 4 minutes. Set aside.
3. 3. Repeat the same process with 1 cup of broccoli florets, microwaving them on High for 4 minutes. Set aside.
4. 4. Add 14 ounces of diced tomatoes, the microwaved carrots, and the microwaved broccoli to the pot with the simmered vegetables. Stir well to combine.
5. 5. Cook 200 grams of spaghetti according to the package instructions. Drain and add the cooked spaghetti to the vegetable mixture in the pot.
6. 6. Stir everything together and heat thoroughly over medium heat for 3-5 minutes. If the mixture seems too dry, add a bit more vegetable broth to reach your desired consistency.
7. 7. Serve hot and enjoy your vegan pasta primavera.