By Steven Shriver
Nisha's Pasta Primavera Alfredo
8 steps
Prep:20minCook:20min
Growing up in a small town, sit-down restaurant meals were reserved for the rare family weekend outing, when we'd drive to the next town thirty minutes away. We usually ended up at the Olive Garden, the one place where my vegetarian par ents could eat something besides a baked potato. My favorite dish there was the pasta primavera, which was drowning in butter and cream but ostensibly balanced by a sprinkling of vegetables.
This pasta primavera Alfredo is a tribute to my family's memories at Olive Garden-a dairy-free, more grown-up version of the pasta primavera of my teen years. Nostalgia aside, it's one of my favorite dishes because it's indulgent and rich but also light, thanks to the generous amount of veg etables and bright lemon zest. While edamame aren't typical in pasta primavera, I use them in place of peas since they add a generous amount of protein. And if you'd like to add more protein, stir in some cooked white beans at the end as well.
Updated at: Thu, 17 Aug 2023 03:44:54 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
28
High
Nutrition per serving
Calories669.5 kcal (33%)
Total Fat36.6 g (52%)
Carbs59.7 g (23%)
Sugars8.9 g (10%)
Protein23.7 g (47%)
Sodium781.7 mg (39%)
Fiber10.2 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 headbroccoli
medium, cut into very small florets
2 tablespoonsolive oil
2 tablespoonsvegan butter
or olive oil
1yellow onion
large, finely diced
2carrots
medium, finely diced
1 ½ teaspoonskosher salt
plus more to taste
6garlic cloves
minced
½ cupdry white wine
such as Pinot Grigio
Sauvignon Blanc
3 tablespoonsnutritional yeast
1 tablespoonfresh lemon juice
freshly cracked black pepper
1 x 13.5 ouncecoconut milk
can, or reduced - fat
![2½ cups unsweetened plain nondairy milk (I suggest something a little creamier than your standard almond milk, such as coconut milk ["drinking milk" from a carton, not a can], oat milk, or cashew milk)](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1563975234/custom_upload/204639055366319211a334651cabf384.jpg){kind=small}
2 ½ cupsunsweetened plain nondairy milk
I suggest something a little creamier than your standard almond milk, such as coconut milk drin milk from a carton, not a can, oat milk, or cashew milk
8 ouncesfarfalle
or other medium-size pasta, with a cook time of 11 to 13 minutes or less, if your pasta has a different cook time
16 ouncesfrozen shelled edamame
thawed
15cherry tomatoes
or grape tomatoes, halved
3 cupsbaby spinach
or baby kale, roughly chopped
1lemon
Grated zest of, medium, fresh ly pped
Italian flat-leaf parsley
fine cho
½ cupfresh basil
finely slivered
½ cupvegan parmesan cheese
optional
Instructions
Step 1
1. Set up a large bowl of ice and water to make an ice bath. Steam the broccoli on the stove while the pasta is cooking in the Instant Pot (this method saves time but requires extra dish washing), or steam it in the Instant Pot. If using the Instant Pot, select the Saute setting and add % cup water to the inner pot. Once the water is gently simmering, add the broccoli florets with a pinch of salt. Place the Instant Pot lid on top (set the Pressure Release to Venting; the lid won't lock into place), or use a glass lid that fits your Instant Pot, and let the broccoli steam. After 5 minutes, check to see if the broccoli is done, and if it's still too crisp, let it steam for 1 more minute. Select the Cancel setting. Remove the inner pot, drain, and transfer the broccoli to the ice bath to stop cooking (this helps the broccoli retain its bright green color). Wipe away any remaining water from the inner pot.
Step 2
2. Select the Sauté setting on the Instant Pot and, after a few minutes, add the olive oil and vegan butter. Once the mixture is melted and frothy, add the onion and carrots with a pinch of salt and cook until the onion is completely soft, 6 to 7 minutes.
Step 3
3. Add the garlic and cook for 1 minute, then pour in the wine. Cook, stirring occasionally, until the liquid has mostly evaporated and the smell of alcohol has dissipated, 2 to 3 minutes. Select the Cancel setting.
Step 4
4. Add the nutritional yeast, lemon juice, 1% teaspoons salt, and pepper to taste and stir to combine with the vegetables. Pour in the canned coconut milk and the nondairy milk. Add the pasta, submerging it to ensure even cooking
Step 5
5. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 4 minutes (or the cook time your calculations worked out to; see Tip, page 180).
Step 6
6. Once the 4-minute timer has completed and beeps, allow a natural pressure release for 5 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
Step 7
7. Open the pot and stir the pasta. The pasta should be al dente or almost al dente, and will become more tender during this next sauté step. Select the Sauté setting and press the Sauté button again until you reach Less heat. Cook, gently stirring occasionally to prevent sticking, for 3 to 4 minutes to slightly thicken the sauce (the sauce will also thicken considerably while resting).
Step 8
8. Stir in the steamed broccoli, edamame, tomatoes, spinach, lemon zest, parsley, and basil. Stir the mixture for 1 minute, then select the Cancel setting. Let the pasta sit for a few minutes for all the flavors to meld together and for the sauce to thicken. Season to taste with salt and pepper and serve with vegan parmesan, if desired.
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