Creamy Pasta Primavera

  • 40 min
  • 8 cups
  • Medium
  • Cheap


2 cups walnut pieces

2 cups vegetable stock

3 tablespoons fresh lemon juice (from 1 to 2 lemons)

⅓ cup packed fresh cilantro leaves

⅓ cup packed fresh parsley leaves

4 cloves garlic, minced

2 teaspoons sambal oelek chile paste or hot sauce

¼ teaspoon sea salt (optional)

Freshly ground black pepper

16 ounces dried rotini pasta

3 cups broccoli florets

2 cups red and/or yellow bell pepper strips

16 ounces fresh mushrooms, cut into bite-size pieces

1 cup halved cherry tomatoes


Combine the walnuts, stock, lemon juice, cilantro, parsley, garlic, chile paste, and salt (if using) in a food processor or blender and purée until smooth. Season with pepper.

Bring a large pot of water to a boil. Add the pasta, and cook for 5 minutes. Add the broccoli and bell peppers; cook for 4 to 5 minutes. Add the mushrooms; cook for 2 minutes more. Drain.

Transfer the pasta mixture to a large bowl. Add the sauce, and toss to coat. Add the tomatoes; toss gently to combine. Serve warm, at room temperature, or chilled.

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