I’m constantly on the search for quick, easy crowd-pleasing dinners. My mind always goes to pasta but somewhere along the way pasta has gotten a bad rap in the “clean eating” world. This pasta is here to prove that doesn’t need to be so! Looking back on my childhood favorite – fettuccine alfredo – I guess I can see why. But this one is different. Yes, it is still real pasta (I hear all of you that say spiralized veggies are delicious but just aren’t the same).
This pasta primavera, or spring pasta rather, is packed with lots of fresh, vegetables and filled with some of my favorite greens – broccoli, zucchini, peas, and spinach. It’s tossed in a creamy, completely vegan sauce made insanely tasty with the help of caramelized onions. The shiitake bacon is completely addictive – I almost always double the batch since I end up eating half the pan before the pasta is ready… and it’s all tossed together with my favorite ancient grain pasta filled with brown rice, quinoa, and amaranth.
This is one of my back pocket easy pasta recipes for any ol’ weeknight. Make the creamy sauce in advance and dinner will be ready in less than 20 mins. The sauce really makes the dish but if you are not in the headspace to caramelize onions for 40 minutes, you can use a sauce of lemon and olive oil like the one in this pasta recipe. Measurements here really don’t have to be exact – this recipe is a basic guide for your weeknight vegetable pasta – season to taste as you go and feel free to throw in your favorite veggie, or omit one if you don’t have it on hand!