With spring just around the corner, I made a delicious creamy primavera sauce with roasted vegetables. This recipe is gluten-free and can be made dairy-free if you omit the parmesan cheese at the end. I hope you give it a try!
Ingredients
Recipe serves 4-6
1 large zucchini, washed and cubed
1 bunch asparagus, washed, stems removed, cut into 1" pieces
1 onion, peeled and quartered
1 red bell pepper, washed and cubed
1 container (9oz) cherry tomatoes, washed
4 large garlic cloves, peeled
1/4 cup, olive oil plus more
1 tsp salt, plus more
1/2 tsp each of ground black pepper, garlic powder, smoked paprika
1/4 cup white wine
1/3 cup mixed herbs, minced (I used fresh thyme, oregano, parsley, basil)
1 package gluten-free penne, or any pasta of your choice
1 cup unsweetened oat milk (I used Earth's Own brand)
1/2 cup low-sodium vegetable stock
parmesan cheese, grated (optional)
Preparation
Preheat oven to 425ºF. Line a large baking sheet with parchment paper and set aside.
Add the zucchini, asparagus, onion, pepper, tomatoes and garlic to a large bowl. Dress with 1/4 cup of olive oil, 1 tsp salt, black pepper, garlic powder, and paprika. Add white wine and stir until well combined. Transfer the vegetable mixture onto the baking sheet, spreading them into a single layer.
Bake for 40 minutes, stirring them around halfway through cooking.
When the vegetables are almost done cooking, put a medium size pot with water and 1 tbsp of salt to boil. Cook the pasta of your choice as to package instructions ( i like to cook my penne just until al dente)
When veggies are cooked, remove them from the oven and transfer them to a high-speed blender. Add the oat milk and the stock. Blend on high until smooth.
Heat a medium size pan over medium heat and add 1 tbsp olive oil and the herbs. Allow the herbs to sauté for about 30 seconds, then add the vegetable sauce to the pan and stir to combine.
When the pasta is cooked to al dente, turn off the heat and, using a large slotted spoon, transfer the pasta directly into the sauce and allow the pasta to continue cooking a few more minutes in the sauce just until thick and creamy. Turn off the heat.
Finish pasta by adding some grated parmesan cheese (optional), a drizzle of olive oil and taste to adjust salt if needed.
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