Dairy-Free Creamy Pasta Primavera

Classic pasta primavera showcases spring vegetables, such as asparagus and fresh peas, cooked in heavy cream and topped with grated Parmigiano Reggiano.

Photo by Ty Mecham

Ingredients

• Kosher salt

• 8 ounce dried fusilli

• 3 rainbow carrots, (about ½ pound) peeled and thinly sliced into half-moons

• 8 ounce asparagus, trimmed and cut into 1-inch pieces

• 8 ounce green beans, trimmed and cut into 1-inch pieces

• 1/2 cup peas, fresh or frozen

• 2 tablespoon olive oil

• 2 baby yellow squash (about 9 ounces), trimmed and cut half-moons

• Freshly ground pepper

• 2 garlic cloves, chopped

• 2 tablespoon all-purpose flour

• 2 cup Planet Oat Extra Creamy Oatmilk

• 2 teaspoon finely grated lemon zest

• 2 tablespoon nutritional yeast, plus more for serving

• 1 cup fresh basil leaves, torn if large, divided

• Lemon wedges, for serving

• Plant-based parmesan or nutritional yeast, for serving

Instructions

1. Heat a substantial saucepan of salted water until it reaches a boiling point. Introduce fusilli into the boiling water and cook until al dente, approximately 9 to 10 minutes. Retain ½ cup of pasta water. In the final two minutes of simmering, include the carrots, asparagus, green beans, and peas into the saucepan. Remove excess water from the pasta and vegetables.

2. Concurrently, heat the olive oil in a large skillet over medium-high heat. Incorporate summer squash and season with salt and pepper. Cook until merely tender, approximately 4 minutes. Incorporate garlic and flour, then sauté until the garlic becomes aromatic, approximately 30 seconds.

3. Incorporate Planet Oat Extra Creamy. Add oat milk to the skillet and cook over medium heat, stirring regularly, until it thickens sufficiently to coat the back of a spoon, approximately 1 to 2 minutes. Incorporate the lemon zest and nutritional yeast.

4. Incorporate the fusilli, veggies, ¼ cup of the pasta water, and half of the basil. Cook while stirring until the sauce adheres to the pasta, approximately 1 to 2 minutes, incorporating additional pasta water, 2 tablespoons at a time, until the sauce achieves a creamy consistency without becoming overly thick. Eliminate from heat. Extract the juice from two lemon wedges onto the pasta, then season with salt, pepper, and additional nutritional yeast, if preferred. Adorn with plant-based parmesan and the remaining basil. Accompany with the remaining lemon wedges.