Pasta Primavera

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb fettuccine pasta
• 1/3 cup shallot, finely diced
• 1 tablespoon olive oil
• 6 ounces asparagus, tough ends trimmed
• 1 cup carrot, julienned
• 3/4 cup red pepper, destemmed, deseeded, and diced
• 1 1/2 cups cremini mushrooms, destemmed, cut in half lengthwise, and sliced (you can also use button)
• 2 tablespoons garlic, minced
• 1 cup zucchini, cut into quarters lengthwise, and sliced
• 3/4 cup peas
• 1/2 cup sun-dried tomato, cut into small pieces
• 3 tablespoons dijon mustard
• 3 tablespoons unbleached flour
• 1 tablespoon onion powder
• 2 1/2 cups rice milk (you can also use soy milk, or other non-dairy milk of choice)
• 1/3 cup nutritional yeast flakes
• 3/4 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes (or more, to taste)
• 4 cups spinach, triple washed, destemmed, and roughly chopped
• 1/3 cup parsley, freshly chopped
• 3 tablespoons dill, freshly chopped

Recipe

• 1 in a large pot of boiling water, cook the fettucine for 8-10 minutes or until al dente.
• 2 drain well, return the cooked fettucine to the pot, and set aside.
• 3 meanwhile, in a large non-stick skillet, saute the shallots in the olive oil for 2 minutes to soften.
• 4 cut the spears of asparagus diagonally into 1-inch pieces, separating the stems and tips, and set the tips aside for later use.
• 5 add the sliced asparagus stems, carrot, and red pepper to the shallots, and saute for 2 minutes.
• 6 add the mushrooms and garlic and saute an additional 2 minutes.
• 7 add the zucchini, peas, and sun-dried tomatoes, and continue to saute the mixture until the vegetables are tender.
• 8 add the dijon mustard, flour, and onion powder to the pan, stir well to combine, and cook the mixture for 1 minute while stirring constantly.
• 9 add the soy milk, nutritional yeast flakes, salt, pepper, and crushed red pepper flakes, stir well to combine, and cook the mixture an additional 2-3 minutes or until thickened.
• 10 add the remaining ingredients, cover, remove the pan from the heat, and set aside for 2-3 minutes to allow the spinach to wilt.
• 11 add the vegetable mixture to the cooked fettucine and toss well to combine.
• 12 taste and adjust the seasonings, as desired.
• 13 transfer the pasta to a large bowl or platter for service.