Easy and tasty vegan pasta primavera. Add or remove whichever vegetables you like to this one!
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: easy vegan recipe, vegan pasta
Servings: 4Servings
Ingredients
1-2tbspolive oil
sea salt & pepper
1cupvegetable broth
1 packagepastawe used Ronzoni SuperGreens thin spaghetti
2-3clovesgarlicminced
2tbspcorn starch
1tspdried oregano
Optional additions (cooked)
1large stalkfresh broccolichopped
2carrotsoptional, you can use shredded or chopped
1bell pepperany color, chopped
Optional additions (added at end - not cooked)
1-2tomatooptional, I used 2 medium size
1/2lemonoptional, juice from squeezing
5-7basil leavesoptional, chopped roughly
1green onionsliced small
1/2cupvegan parmesan
Instructions
Cook pasta in salted water.
While pasta cooks add olive oil to large pan, and set to medium-low heat.
Add 1 cup of vegetable broth to pan (make sure pan is not too hot or it can splatter!). Then add garlic, and these optional vegetables: broccoli, carrots, peppers. Cook for 6-7 minutes.
Mix remaining 3/4 cup of vegetable broth with 2 tbsp corn starch, then add it into the pan with your vegetables. Stir it up.
Add cooked pasta to pan and turn off heat. Add your fresh optional items, and stir it up again. Then serve!