my inspiration
I am not a fan of all the spring rain and gray weather. But I am a fan of the beautiful spring green that follows. Green buds on the trees, lush green grass, and green shoots sprouting up from the ground. It just makes me feel good, and so does this pasta that was inspired by the feeling of spring. This spring pasta is hearty, and creamy, and full of green veggies and vitamins. It can be made to please those plant-based and gluten-free pallets, and with some tiny additions, those carnivores too. Honestly, the plant-based version is so delicious that even the carnivores will love it. But, if you’re serving a big group, you can make both to please all. This recipe serves about four people and is super simple and quick to make.
What you need
- Salt and pepper
- 2-3 tbsp of regular or dairy-free butter*
- 2-3 garlic cloves minced
- Half of a lemon to juice (optional)
- Mix and match any of the following favorite green veggies (I love the leeks, asparagus, and peas)
-2 leeks trimmed very thin white part through part of green
-1 cup of asparagus chopped up
-3/4 cup frozen peas
-1 cup of broccoli chopped up
-1 cup of zucchini chopped up
- ½ cup of heavy cream or unsweetened canned coconut milk
- ½ cup of regular or dairy-free parmesan cheese*
- 16 oz. of pasta (or gluten-free) that can hold the sauce and veggies like small shells or orecchiette*
- 1 cup of reserved pasta water (maybe more if needed)
Toppings:
- Additional parmesan
- Chopped fresh basil
- Couple swirls of olive oil
- ¼ cup of toasted pine nuts for some crunch
Optional:
- Sliced grilled chicken breasts with olive oil and basil
*tips
- I have grown to love Earth’s Best plant-based butter. It comes in variations and is sold in sticks or a tub. A few years ago I switched our entire household over to that and nobody even noticed. Tastes like butter and is an easy way to cut down on having to use different butters for different family members.
- For dairy-free cheese my whole family loves Follow Your Heart grated parmesan in a shaker. Tastes just like real cheese and most of the time I use it in both versions.
- Two of my favorite gluten free pastas (because they are not all created equal) are Barilla’s and jovias.
Let’s Adapt
Start by boiling salted water for your pasta. While that is boiling, chop up the garlic and the green veggies you are using. Heat a pan on the stove and melt the butter. If using leeks, sauté those with the minced garlic first for about 3-4 minutes until they are tender. Generously sprinkle them with salt and pepper.
Next, add any remaining green veggies that are being used. The asparagus and the broccoli will take the longest to soften. You will want to keep all the veggies a little crisp and not completely soft. Sauté for about another 2 minutes.
By now your pasta should be done or close to done. Make sure you keep the pasta al dente because it continues to cook in the sauce mixture. Use a spider strainer or a skimmer to scoop out the pasta and add it to the veggie pan. The heat should be medium to low. Add the cup of pasta water along with the coconut milk or heavy cream. Mix it all together and then add in the parmesan cheese. Add additional pasta water or cream if needed to make it more saucy.
Let it all continue to cook until the pasta is completely done. Add additional salt and pepper as needed.
Optional step – depending on what you’re in the mood for, you can squeeze some juice from the lemon half over the pasta and mix it in. This will take the rich dish and lighten it up a bit with some freshness. I have served it and enjoyed it both ways.
My Table
Since this dish screams spring, I like to serve it in a pastel-colored pasta bowl. Once in the serving bowl, I top it with a few swirls of olive oil, a very generous amount of parmesan, fresh chopped basil, and toasted pine nuts on top. The pine nuts add a nice crunch and texture to the dish.
Maybe you’re serving this dish as plant-based and gluten-free. Or maybe you’re making two bowels (one regular and one plant-based). Either way it’s a crowd pleaser. You can also serve it with a platter of sliced grilled chicken with olive oil and fresh basil. Your family or guests can top their pasta with the chicken if so desired. One great meal that meets everyone’s needs.
Enjoy!
