Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Vegan Pasta Primavera
Rinse, trim and peel carrots. Rinse leek. Rinse and peel zucchini. Cut all the vegetables into very fine dice.
Peel the shallot and chop finely. Rinse chives, cut into small rings and shake dry.
Cook the pasta according to package directions in plenty of boiling salted water until al dente.
Heat the oil in a non-stick skillet. Cook shallot over low heat until translucent. Add carrots and cook briefly. Add leek and zucchini. Simmer for 5-6 minutes while stirring.
Add the vegetable broth and bring to a full boil.
Add soy creamer, reduce heat and simmer until creamy, 2-3 minutes.
Season the sauce with salt and pepper. Drain the pasta and mix along with the chives into the sauce.
(Percentage of daily recommendation)
Calorie | 535 cal. | (25 %) | ||
Protein | 17 g | (17 %) | ||
Fat | 23 g | (20 %) | ||
Carbohydrates | 61 g | (41 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 16.5 g | (55 %) |
Healthy, because
The fiber and protein found in this recipe keep you full for a long time and provide you with energy. In addition, this recipe contains vitamins from vegetables and valuable unsaturated fatty acids.
Even smarter
Save time by using a vegetable slicer instead of doing your knifework by hand.