Best Vegan Pasta Primavera Low Carb Recipes

Primavera Spaghetti Squash Recipe by Tasty image

Provided by Merle O'Neal

Categories Dinner

Time 1h5m

Yield 2 servings

Number Of Ingredients 17

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 tablespoon garlic
½ cup onion, diced
1 cup mushroom, sliced
1 cup broccoli florets
1 cup asparagus, chopped
½ cup squash, sliced
½ cup cherry tomato, halved
1 teaspoon salt
1 teaspoon pepper
½ cup milk, or milk alternative
¼ cup vegetarian parmesan cheese
2 tablespoons lemon juice

Steps:

Preheat oven to 400ºF (200ºC).
With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality.
In the pan combine "spaghetti" with vegetables. Return to the squash and top with Parmesan.
Enjoy!

Nutrition Facts : Calories 444 calories, Carbohydrate 45 grams, Fat 26 grams, Fiber 11 grams, Protein 15 grams, Sugar 18 grams

Vegan Pasta Primavera (Low Carb) image

Provided by Chef Joey Z.

Categories Spaghetti

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 large onion (chopped)
2 celery ribs (chopped)
1/2 cup bell pepper (sliced in sticks..I used green, yellow and red)
2 garlic cloves (pressed)
5 mushrooms (I used medium buttons)
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
4 ounces cooked pasta
1/2 cup sangria (optional)

Steps:

Heat the olive oil in a non-stick skillet.
Add the onion and celery and saute for a few minutes, at least until the onions start to get a bit transparent.
Add the garlic, saute for a minute or two, then add the peppers and saute with the mushrooms for another minute or two.
Add the herbs and sangria and reduce the sangria to about 1/2. This should take only a few minutes.
Turn off the heat and set aside.
Cook your pasta. Dreamfields spaghetti takes 8 minutes.
When done top the pasta with the cooked veggies and a little romano cheese.
Have it with a small glass of sangria or red wine.
Bon Appetit!

Nutrition Facts : Calories 174.6, Fat 7.5, SaturatedFat 1.1, Sodium 37.2, Carbohydrate 25.1, Fiber 5.1, Sugar 4, Protein 4

Vegan Pasta Primavera image

Provided by Kathy228

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1 tablespoon dried basil
5 tablespoons flour
2 cups coconut milk (14 oz can)
1 1/2 cups no-chicken broth
1/4 cup nutritional yeast
1 small head broccoli, cut into florets
1 medium carrot, thinly sliced
1/2 lb fresh mushrooms, sliced
1 cup frozen peas
1 1/2 teaspoons sea salt
1/2 teaspoon pepper
1 lb angel hair pasta

Steps:

Heat the olive oil in a large saucepan over medium heat.
Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
Stir-in the flour to coat everything.
Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
Add salt and pepper to taste, then cook until heated through.
Cook the pasta according to package directions, then serve sauce over pasta.