Pasta Primavera

Recipe Ingredients

1 lb	454g / 16oz	Fettucine
		= (or other pasta of choice)
1/3 cup	48g / 1.7oz	Finely-diced shallots
1 tablespoon	15ml	Olive oil
6 oz	170g	Asparagus - tough ends trimmed
1 cup	110g / 3.9oz	Julienned carrot
3/4 cup	109g / 3.8oz	Diced seeded red pepper
1 1/2 cups	355ml	Cremini or button mushrooms - stemmed, cut in
		Half lengthwise, and sliced
2 tablespoons	30ml	Minced garlic
1 cup	237ml	Zucchini - quarterd lengthwise,
		And sliced
3/4 cup	177ml	Fresh or frozen peas
1/2 cup	31g / 1.1oz	Sun-dried tomatoes in small pieces
3 tablespoons	45ml	Dijon mustard
3 tablespoons	45ml	Unbleached flour
1 tablespoon	15ml	Onion powder
2 1/2 cups	592ml	Soy milk
		= (or rice milk or other non-dairy milk
		Of choice)
1/3 cup	78ml	Nutritional yeast flakes
3/4 teaspoon	3.8ml	Sea salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Crushed red pepper flakes - or more to taste
4 cups	948ml	Spinach - triple washed,
		Stemmed, and roughly chopped
1/3 cup	48g / 1.7oz	Freshly-chopped parsley
3 tablespoons	45ml	Freshly-chopped dill

Recipe Instructions

In a large pot of boiling water, cook the fettucine for 8 to 10 minutes or until al dente. Drain well, return the cooked fettucine to the pot, and set aside.

Meanwhile, in a large non-stick skillet, saute the shallots in the olive oil for 2 minutes to soften. Cut the spears of asparagus diagonally into 1-inch pieces, separating the stems and tips, and set the tips aside for later use.

Add the sliced asparagus stems, carrot, and red pepper to the shallots, and saute for 2 minutes. Add the mushrooms and garlic and saute an additional 2 minutes. Add the zucchini, peas, and sun-dried tomatoes, and continue to saute the mixture until the vegetables are tender.

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. 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 to 3 minutes or until thickened.

Add the remaining ingredients, cover, remove the pan from the heat, and set aside for 2 to 3 minutes to allow the spinach to wilt. Add the vegetable mixture to the cooked fettucine and toss well to combine. Taste and adjust the seasonings, as desired. Transfer the pasta to a large bowl or platter for service.

This recipe yields 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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