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Meatless Monday: Pasta Primavera {Vegan}

aimee
  • minutes
  • Serves

INGREDIENTS

1

Tbl Oil for sauteeing

1

medium Vidalia or yellow Onion (sliced thinly)

1 clove

Garlic (optional, minced)

16 oz

. Mushrooms (any variety, or 1" pieces, cut into quarters)

1

bunch of Asparagus (steamed and cut into 1" pieces)

1 cup

Low-Sodium Vegetable Broth

1/4 cup

Fresh Corn

1/2 cup

Peas

1/2 lb

Pasta (such as Farfalle)

1/2 cup

Coconut Milk (canned)

1

Tbl Lemon Juice

1/4 cup

Vegan Parmesan

Salt & Pepper (to taste)

Parsley (Parmesan and/or Lemon Zest for garnish)