Vegetable Primavera

The thing about meals like this – I’m full before I even plate. This was one of my fave childhood meals…creamy Vegetable Primavera. It’s the balance between the carbs, garlicky cream sauce, and crisp vegetables that gets me every time. I can’t help but nibble right out of the skillet once everything is tossed together and piping hot. Ahh, SO good. AND the smell…dreamy. If only it could be bottled up into a soy candle. I’d buy it! This is an easy, one skillet meal that will impress. It also happens to be the perfect comfort food to curl up with in your blanket nest and watch a classic movie – heyo, The Goonies.

Vegetable Primavera
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This was one of my fave childhood meals...creamy Vegetable Primavera. It's the balance between the carbs, garlicky creamy sauce, and crisp vegetables that gets me every time. This is an easy, one skillet, meal that will impress. It also happens to be the perfect comfort food to curl up with in your blanket nest and watch a classic movie.

Course: main course, lunch, dinner
Cuisine: plant based
Keyword: vegetable, primavera, pasta, farfalle
Servings: 4
Author: thecrimsonsink
Ingredients
Vegetable Primavera
  • 1&1/2 cups butternut squash - peeled, cored, & cut into 1.5cm cubes
  • 1 cup cauliflower, roughly chopped
  • 1 cup broccoli florets, roughly chopped
  • 1 cup cherry tomatoes
  • 1/2-3/4 cup red onion, sliced
  • 4-6 garlic cloves, minced
  • 1 bunch of fresh basil, chopped
  • 2 tbsp olive oil
  • 2 tbsp plant based butter
  • 1/2 cup dry white wine
  • 250 g farfalle (bow-tie) pasta, cooked al dente & drained
  • sea salt + pepper
Garlicky Cream Sauce
  • 2 cups unsweetened almond milk
  • 1 tbsp tapioca starch
  • 5 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 3/4 tsp sea salt
Instructions
Garlicky Cream Sauce
  1. Add all of the ingredients to a high speed blender. Blend on high until smooth. Set aside.
Vegetable Primavera
  1. Heat a large skillet over med. and add the olive oil. Bring up to temperature and toss in the cubed butternut squash. Stir & cook for about 10mins allowing at least a few sides of the squash to brown. Remove from heat. Pour the squash into a small bowl and set aside.

  2. Place the same skillet used to cook the squash back onto the stove. Add the plant based butter and turn the heat onto med./low. Add the sliced onion. Stirring often, sauté the onion until fragrant - about 3mins.


  3. Add the garlic and white wine to the skillet. Continue cooking for about 3-5mins, then toss in the cauliflower. Place the lid on and steam for 5mins, or until the cauliflower is just nearing tender.


  4. Remove the lid and add the Garlicky Cream Sauce. Stir. Bring to a gentle boil - turn the heat to low if needed. Toss in the al dente pasta and stir.


  5. Add the broccoli and tomatoes. Stir and bring back up to a gentle boil. Cook for about 5mins, while the sauce thickens, and then turn off the heat - you want the broccoli just shy of tender and the tomatoes still mostly whole (not popped).


  6. Add the cooked squash and basil. Fold until combined & serve. Top with sea salt + pepper to taste.


  7. Store any leftovers in the fridge. Good for 2-3 days.

Recipe Notes

~ I often like to top my pastas with roasted nuts - pine nuts would be an awesome choice for this dish!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating