This pasta primavera is packed with veggies and the perfect spring/summer pasta dish! This recipe is vegetarian, vegan-friendly, and easy to make.
Why you will love this recipe
- This pasta primavera is healthy and easy to make.
- It’s vegetarian and vegan-friendly. For a vegan option, remove the feta cheese or replace it with vegan feta.
- It’s filling and flavourful.
Ingredients for this recipe
Pasta: You can use your favorite type of pasta.
Olive oil: Use extra virgin olive oil.
Garlic: Minced.
Onion: Chopped.
Zucchini: Cut into half-moons.
Mushrooms: We’ve used chestnut mushrooms, but you can use your favorite type of mushroom.
Spinach: Use baby spinach leaves.
Basil: Add fresh basil leaves for extra flavor.
Feta cheese: Use crumbled feta cheese.
Walnuts: Add chopped walnuts for extra crunchiness. This ingredient is optional.
Seasoning: Use salt and black pepper.
How to make this recipe
Cook pasta according to package instructions.
Heat a large wok or pan over medium to high heat and drizzle olive oil.
When hot, add the basil, onion, and garlic and saute for 1 minute or until softened.
Then, add the zucchini and mushrooms, and saute for 3 minutes or until soft.
Season with salt and black pepper, add the spinach leaves and cooked pasta. Toss everything to combine.
Serve with crumbled feta cheese and chopped walnuts on top.
Tips for making this recipe
- Prepare all the vegetables ahead: This dish comes out very quickly once you start the stir-frying process. Ensure you prepare all the veggies ahead so they’re ready to go when you need to throw them into the wok and prevent them from burning.
- Cut the veggies into different shapes: Cutting the vegetables into different shapes adds texture to the dish.
- Don’t overcook the veggies: You want your veggies tender but still crispy. Keep an eye on it, and don’t let them overcook.
- Use a large wok to get the best results: It won’t be easy to toss all the ingredients together on a small pan.
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Pasta Primavera
Ingredients
- 7 oz pasta 200 g
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 onion chopped
- 4 oz zucchini cut into half-moons (100 g)
- 4 oz mushrooms sliced (100 g)
- 1/2 tsp salt
- 1 pinch black pepper
- 2 oz baby spinach leaves 50 g
- 2 basil leaves
- 1/4 cup crumbled feta cheese 40 g
- 1/4 cup chopped walnuts 30 g
Instructions
- Cook pasta according to package instructions.
- Heat a large wok or pan over medium to high heat and drizzle olive oil.
- When hot, add the basil, onion, and garlic and saute for 1 minute or until softened.
- Then, add the zucchini and mushrooms, and saute for 3 minutes or until soft.
- Season with salt and black pepper, add the spinach leaves and cooked pasta. Toss everything to combine.
- Serve with crumbled feta cheese and chopped walnuts on top.