My new favorite Springtime pasta! All the Spring flavors and veggies I crave in a Primavera with extra bright flavor boosts from white wine and pesto! Everything gets made in just one pan too making it extra convenient. A light creamy herbaceous and lemony sauce is created at the end using the remaining broth and white wine the past was cooked in with vegan cream cheese, pesto and a squeeze of fresh lemon juice. If you want to go all in for the dairy and optional meat version check out the recommendations in my recipe notes. Either version is an absolutely delicious celebration of Spring!
Makes: 4 large servings-6 moderate servings
Time: 30 minutes
- Oil for drizzling pan
- 1 leek, chopped
- 2 large garlic cloves, minced
- 8 ounces Linguini or Fettuccini of choice-I’ve used chickpea, quinoa, and whole wheat versions
- 2 cups white wine
- 1 1/2 cups vegetable broth
- 1 cup asparagus, ends cut off and sliced thinly on a bias
- 1 cup peeled carrot ribbons
- 1 cup sliced thinly sliced red bell pepper strips
- 1 cup fresh green peas (can substitute frozen peas)
- 1 cup quartered artichoke hearts, defrosted from frozen or canned
- 3 teaspoons kosher or sea salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dried red chili flakes, optional
- 4 ounces vegan cream cheese
- 1/4 cup basil pesto, homemade or store bought (Recipe here for spinach pesto or artichoke pesto)
- 1/2 cup canned coconut milk
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons chopped fresh herbs-I like a mix of fresh Basil, Tarragon, and Italian Parsley
- 1 tablespoon fresh squeezed lemon juice
- In a very large 10-12 inch sauté or cast iron pan, saute chopped leeks for a minute then add minced garlic and sauté another minute until just beginning to golden. (No more or it will burn!) Add the wine and vegetable broth and bring to boil over medium heat. Add pasta and cook for 6 minutes, lowering heat slightly if boiling too rapidly.
- While pasta is cooking slice veggies. After the pasta has cooked for 6 minutes add vegetables, salt, pepper, and crushed red pepper flakes if using, and cook for approximately 6 more minutes or until pasta is al dente and veggies are tender, covering partway with a lid. Turn heat to low and add vegan cream cheese, pesto, nutritional yeast, fresh lemon juice and fresh herbs and stir to combine. Taste and adjust seasonings, adding more salt and pepper if needed.
- Serve with a glass of white to go with all that delicious white wine we cooked the pasta in!
- For dairy version use mascarpone cheese, Parmesan cheese, and regular milk in place of the vegan cream cheese, nutritional yeast, and coconut milk.
- For meat eaters, thinly sliced ribbons of fresh prosciutto are the perfect thing to top this primavera pasta!
- Substitute shaved carrots for pre-shredded carrots and the bell pepper for pure-sliced if you’d like to save an extra step!
Enjoy this recipe or have questions? Feel free to leave a comment!
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