Pasta

Vegan Orecchiette Primavera

I love trying different shapes of pasta (much to my kid’s dismay) and even though they all TASTE the same, the distinct textures and sizes act differently as vehicles for sauce delivery.

This springtime pasta is sure to delight even the pickiest of palettes and of course would work with any shape but for me this orecchiette pasta was perfecto.

😍ORECCHIETTE PRIMAVERA in light balsamic, roasted garlic and tomato sauce with cherry tomatoes, carmelized onions, calamata olives, peas, asparagus and baby bell peppers.

Vegan Orrechiette Primavera

Orrechiette Primavera in light balsamic, roasted garlic and tomato sauce with cherry tomatoes, carmelized onions, calamata olives, peas, asparagus and baby bell peppers.

Course Dinner

Cuisine Italian-Inspired

Keyword Pasta, Plant-Based, Recipe, Vegan, vegetable

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Sara

Ingredients

4 cloves garlic chopped
1 onion chopped
1 bunch asparagus ends trimmed and cut in thirds
1/4 cup frozen peas
6 cherry tomatoes halved
6 pitted calamata olives diced in rings
4 baby bells deseeded and chopped
3 tbsp tomato paste
1 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to taste

Instructions

Saute garlic and onions until onions are brown and caremelized about 5-7 mins
Add asparagus and baby bells, salt lightly and cook 3 mins
Deglaze pan with balsamic vinegar and cook 2 mins
Add tomato paste and tomatoes, salt lightly and a few grinds black pepper and mix well then add olives and peas
Add 1/4 cup of the pastas water plus drained pasta to pot and mix well until all pasta is coated and super saucy then check for salt and adjust to your taste
Garnish with black and crushed red pepper

Make sure to check out Sara’s Instagram and website for more tasty recipes!