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Vegetable Pasta Primavera

This vegetable pasta primavera recipe is light & easy, made with creamy cauliflower sauce & any vegetables you have! Add meat or make it dairy/gluten-free. :: DontWastetheCrumbs.com

This vegetable pasta primavera recipe is versatile & easy, made with creamy cauliflower sauce & any vegetables you have in the kitchen! You can add meat if you’d like, or make it dairy-free or gluten-free if you need to.

Ingredients

Scale
  • 1 pound long noodle pasta (spaghetti or fettuccine recommended)
  • 3 Tbsp unsalted butter
  • 2 cloves of garlic, finely chopped
  • 1 onion, finely diced
  • 24 cups of fresh or frozen vegetables (carrots, broccoli, asparagus, peas, bell peppers, onions, corn, green beans, etc.)
  • 1 cup of creamy cauliflower sauce (recipe below)
  • 1/2 cup shredded white cheese (Swiss or Monterey Jack recommended)
  • 36 fresh basil leaves, or 1 Tbsp dried
  • Salt and pepper to taste
  • Parmesan cheese, for topping

Creamy Cauliflower Sauce

  • 1 head of cauliflower

Instructions

  1. Fill a large pot with water. Season with salt and bring the water to a boil. Cook noodles al dente according to the directions on the package.

Make creamy cauliflower sauce

  1. Fill a large pot with water and bring to a boil.
  2. Meanwhile, chop the cauliflower into quarters. Chop off the florets and cut the stems into approximately 1″ pieces so that the cauliflower cooks uniformly.
  3. Place chopped cauliflower into a steaming basket and steam for 5-10 minutes, until the stems can be easily poked through with a fork.
  4. Remove cauliflower from the basket, and place in a blender or food processor. Puree the cauliflower until it is smooth, adding water only if necessary.

Make the Primavera

  1. Meanwhile, melt butter in a large skillet. Add chopped garlic and onion and cook on low until garlic is light brown and onions are slightly translucent.
  2. Add vegetables including broccoli stems (if using), except florets, and cook until just barely tender.
  3. Mix in 1 cup of creamy cauliflower sauce, shredded cheese and stir until cheese melts. Add water from the noodles, 1/4 cup at a time, as needed to thin the sauce. Keep sauce on low until the noodles are done.
  4. When the noodles are done, combine them with the sauce, fresh basil, and florets in the skillet. Toss to coat the pasta well. Season with salt and pepper, serve hot with freshly shredded Parmesan cheese.

Notes

For Dairy-free: Omit all cheese, add extra water and/or creamy cauliflower sauce to achieve desired consistency. Season with salt and pepper as needed.
For Gluten-free: Use gluten-free pasta.

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