Pasta Primavera

Recipe and photographs by Florencia Tagliavini, The NutraMilk nutritionist.

Using nut milk replaces cream and butter that is traditionally used in pasta primavera dishes. Try making this dish with a few different nut milks such as cashew milk, almond milk or peanut milk.

INGREDIENTS

For cashew milk

• 1 cup (150g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

For pasta primavera

• 12-16 ounces penne pasta*
• 4 cups cashew milk made with the NutraMilk
• 1-1/2 cups small broccoli florets
• 1 small carrot, thinly sliced
• 1 small zucchini or yellow squash, cut into ¼-inch dice
• 1 to 2 garlic cloves, crushed
• 1 cup grape tomatoes, halved lengthwise
• 1 cup hot vegetable broth or water, or more if needed
• ½ teaspoon salt
• ground black pepper to taste
• 2 tablespoons lemon juice
• parsley chopped for garnish
• 1 tbsp olive oil

*you can use gluten-free pasta as well.

INSTRUCTIONS

For cashew Milk

• Start by making fresh cashew milk with the NutraMilk:
  • Place cashews in the NutraMilk container.
  • Press Butter cycle, set for 3 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

For Pasta Primavera

• In a large stock pot or dutch oven, sauté garlic for 1 minute then add carrots and cook for about 2 minutes- add broccoli and zucchini and sauté for 1 more minute.
• Add cashew milk or any other plant-based milk, penne pasta, more water if needed to cover pasta.
• Bring to a boil and simmer until pasta is tender and the milk has reduced.
• Stir in the tomatoes once pasta is cooked and lemon juice,
• Garnish with parsley and parmesan cheese (if not vegan).