This pasta primavera recipe is perfect for spring, although you can make it any time of the year using what’s in season.


3 cups gluten free pasta
1 tbsp. sea salt
2 tbsp. olive oil
1-2 cloves garlic, minced
3 crimini mushrooms, sliced
10 spears asparagus, trimmed and chopped
1/2 cup fresh or frozen peas
2 carrots, chopped
1/2 tsp. sea salt
1/4 cup chopped basil or parsley

Vegan Parmesan cheeze


Bring a large pot of water to a boil. Add salt and pasta and cook until al-dente.
Reserve 1/2 cup pasta water.
Drain and set aside.
Drizzle with some olive oil, toss and set aside.

In a large skillet heat olive oil, garlic and mushroom.
Cover and cook until mushrooms are tender.
Add carrots, asparagus, peas and salt. Cover and cook an additional 3 to 5 minutes.
Add some reserved pasta water to help with the cooking process.

Once the vegetables are fork tender, add pasta and toss until heated through.

Transfer to serving dish and top with chopped basil and Parmesan cheeze.

Squeeze fresh lemon overtop if desired.

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