Embark on a culinary adventure with this delectable recipe for Raw Vegan Creamy Vegan Pasta Primavera. Bursting with vibrant colors and flavors, this dish is a celebration of fresh, wholesome ingredients.
Imagine sitting down to a plate of creamy, satisfying pasta, knowing that it’s not only delicious but also incredibly nutritious. Made with fresh vegetables, creamy avocado, and zesty lemon, this raw vegan pasta primavera is a feast for the senses.
Whether enjoyed as a light dinner or a refreshing lunch, this dish is sure to leave you feeling satisfied and nourished.
Servings: 4
Prep Time: 20 minutes
Total Time: 20 minutes
Cuisine: Vegan, Raw
Ingredients:
- 2 large zucchini
- 1 large carrot
- 1 large red bell pepper
- 1 cup cherry tomatoes, halved
- 1 ripe avocado
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Red pepper flakes, for garnish (optional)
Equipment/Utensils Required:
- Spiralizer or vegetable peeler
- Blender or food processor
- Large mixing bowl
- Serving bowls
Instructions:
- Using a spiralizer or vegetable peeler, create noodles from the zucchini and carrot.
- Transfer the zucchini and carrot noodles to a large mixing bowl.
- Thinly slice the red bell pepper and add it to the bowl along with the cherry tomatoes.
- In a blender or food processor, combine the flesh of the avocado, basil leaves, parsley leaves, extra-virgin olive oil, lemon juice, minced garlic, salt, and pepper.
- Blend the mixture until smooth and creamy, adding a little water if necessary to reach the desired consistency.
- Pour the avocado sauce over the vegetable noodles and toss until well coated.
- Divide the pasta primavera into serving bowls and garnish with red pepper flakes, if desired.
- Serve immediately and enjoy the fresh flavors of this delicious raw vegan dish!
Nutritional Information (per serving):
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 7g
Raw Vegan Creamy Vegan Pasta Primavera by Jennifer Causey
Imagine sitting down to a plate of creamy, satisfying pasta, knowing that it's not only delicious but also incredibly nutritious. Made with fresh vegetables, creamy avocado, and zesty lemon, this raw vegan pasta primavera is a feast for the senses. Whether enjoyed as a light dinner or a refreshing lunch, this dish is sure to leave you feeling satisfied and nourished.
Ingredients
- 1 ripe avocado
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- Salt and pepper to taste
- Red pepper flakes for garnish (optional)
Instructions
- Using a spiralizer or vegetable peeler, create noodles from the zucchini and carrot.
- Transfer the zucchini and carrot noodles to a large mixing bowl.
- Thinly slice the red bell pepper and add it to the bowl along with the cherry tomatoes.
- In a blender or food processor, combine the flesh of the avocado, basil leaves, parsley leaves, extra-virgin olive oil, lemon juice, minced garlic, salt, and pepper.
- Blend the mixture until smooth and creamy, adding a little water if necessary to reach the desired consistency.
- Pour the avocado sauce over the vegetable noodles and toss until well coated.
- Divide the pasta primavera into serving bowls and garnish with red pepper flakes, if desired.
- Serve immediately and enjoy the fresh flavors of this delicious raw vegan dish!
Notes
Nutritional Information (per serving):
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 4g
- Protein: 4g
