Tender pasta and veggies are drenched in garlicky white wine sauce to make this incredibly flavor-packed vegan pasta Primavera. The best part: it all comes together in 30 minutes.
- 8 ounces dried pasta (capellini works well, any variety will work)
- 8 ounces asparagus spears, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil, plus a dash more, for tossing the pasta
- 1 medium onion, diced
- 2 medium carrots, chopped
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup light coconut milk
- 2 tablespoons lemon juice
- 1 small zucchini, chopped
- 1 cup julienne cut sun-dried tomatoes
- 1 cup frozen peas, thawed
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 3/4 teaspoon salt, or to taste
- Black pepper to taste
- Crushed red pepper flakes, to taste
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. 2 minutes before the pasta is done cooking, add the asparagus.
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When the pasta and asparagus are done, drain them together into a colander. Return them to the pot and toss with a dash of olive oil.
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While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the onion and carrot. Sauté for about 8 minutes, until the carrot begins to soften.
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Add the garlic and sauté 1 minute more, until very fragrant.
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Add the wine, coconut milk, lemon juice, zucchini and sun-dried tomatoes. Simmer for about 4 minutes, stirring occasionally, until the zucchini softens and the alcohol has cooked off.
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Stir in the peas, and then add the pasta and asparagus to the pot. Toss a few times to distribute the veggies, then remove the pot from heat.
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Stir in the basil and parsley, then season with salt, pepper and red pepper flakes.
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Divide onto plates and serve.