Spring is here and there is nothing better than fresh spring produce like asparagus, courgette and cherry tomatoes. Today I bring you this super easy to make Pasta Primavera packed with beautiful fresh flavors. This dish takes approx. 30 minutes to make, which makes it a perfect plant-based weeknight dinner.
🍽 Serves 4 🕘30-35 minutes Difficulty: Beginner
Ingredients:
1 bunch for asparagus
1 medium zucchini/courgette
1 punnet of cherry tomatoes
1 pack of tempeh, we used Lupine Tempeh
250-300g of penne pasta
Sauce:
2 cups of spinach
1 cup of basil
2 garlic cloves
Juice from ½ lemon
Salt, pepper to taste
Instructions:
Preheat the oven to 210’C. Prepare the ingredients. Cut the asparagus into 1-2cm long pieces, cut the zucchini/courgette into bite size pieces, cut the cherry tomatoes in half. Cut tempeh into bite size pieces.
Place all vegetables and tempeh on a baking tray. Drizzle with oil and sprinkle with salt, and pepper. Roast for 13 minutes, stir the vegetables halfway through the roasting process.
In the meantime, cook the pasta according to the instructions on the packaging.
Prepare the sauce: in a blender/food processor place spinach, basil, garlic cloves, and lemon juice. Blitz until well combined. Add salt and pepper to taste.
Remove the tray from the oven. Drain the pasta and place it back in the pan. Pour the sauce over the pasta and mix to coat evenly. Incorporate roasted vegetables and tempeh.
Serve immediately topped with fresh basil.
Enjoy!
Make sure you check out the rest of the recipes from our new
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