This pasta primavera is about half pasta, and half veggies using asparagus, leeks, young broccoli spears, and mushrooms infused in almond milk vegetable broth. Peas and kale sprouts are added at the end of cooking bringing tasty texture in each bite. For extra flavour, add fresh dill and thyme, Parmesan, veggie broth, and lemon juice in this super easy one-pot pasta recipe.
- 250 g spaghetti noodles; broken in half
- 1 leek; cleaned and sliced thinly
- Bunch of asparagus, broccoli florets
- 1 cup brown mushrooms; stemmed and sliced
- 4 cloves garlic; peeled and minced
- 3 cups Unsweetened Almond Breeze almond milk
- ½ cup vegetable stock
- ⅛ teaspoon red pepper flakes
- 1 teaspoon salt
- 6 fresh thyme sprigs; leaves separated from the stems
- 1 tablespoon olive oil
- 10-12 kale sprouts; ends trimmed and leaves separated
- ¾ cup frozen pea, thawed
- ½ lemon; juiced and zested
- ½ cup grated parmesan cheese and more for garnish
- ⅓ cup dill leaves; roughly chopped
Add the broken spaghetti noodles, leek, asparagus, broccoli, mushrooms, garlic, almond milk, vegetable broth, red pepper flakes, kosher salt, thyme leaves and olive oil to a large stock pot or dutch oven.
Bring to a boil then reduce to simmer but still bubbling and cook for 8 minutes, stirring occasionally so pasta doesn’t stick together.
Add the kale sprout leaves and peas and cook for another 23 minutes or until pasta is cooked and the milk has reduced to a sauce.
Stir in the lemon juice, parmesan cheese and dill. The sauce will thicken as it cools. Season with more salt as desired.
Serve with more dill leaves, parmesan cheese and sprinkle with the lemon zest.