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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 283.5
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 156.8 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.9 g

View full nutritional breakdown of Gluten free Vegan Pasta Primavera calories by ingredient
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Gluten free Vegan Pasta Primavera

Submitted by: IAMDIOSA

Introduction

I wanted a nice light gluten free primavera with no dairy and this is what I came up with. Feel free to mix and match veggies. I went with what was seasonal. I wanted a nice light gluten free primavera with no dairy and this is what I came up with. Feel free to mix and match veggies. I went with what was seasonal.
Number of Servings: 8

Ingredients

    1 box Tinkyada Rice Pasta
    6oz chopped baby bella mushrooms
    3 cloves garlic, minced
    1/2 bunch Asparagus, chopped into 1" pieces
    1 medium Broccoli crown, chopped into bite sized bits
    1 medium Carrot, grated
    1 medium Red Pepper, chopped
    1 medium Green Pepper, chopped (or yellow for the color)
    1 can Del Monte Petite Cut Diced Tomatoes, do not drain
    1 cup Kitchen Basic Vegetable Stock

Directions

Prepare the pasta according to the directions.

While the pasta is cooking, heat 1 Tbsp of olive oil. Saute the mushrooms until they start to soften up and release their liquid. Add in the garlic and cook for 30 seconds to a minute. (Add a bit of stock if the pan is getting too dry) Add in the asparagus and broccoli and peppers. After a few minutes they should start to soften up. Add the rest of the veggies, stock and tomatoes. Heat through.

Drain the pasta and toss in with the veggies. Serve warm. This reheats well for lunches. If you leave the pasta pretty al dente, this can freeze for bulk cooking.

Number of Servings: 8

Recipe submitted by SparkPeople user IAMDIOSA.






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