Recipe - Pepperoncini Pasta Primavera

We really hit the ground running in October and have barely paused to take a breath. So many of you have shared photos of, recipes with, and inspiration for Garden of Esther pasta and we're so grateful!


Check out the magical dish our friend Kacy whipped up with GoE fresh pepperoncini pasta. Lots of people make New Year's resolutions to eat more healthy food but now that we're a few weeks into January, resolve might be waning. We got you!


Thanks for sharing, Kacy! We feel healthier just looking at this.

That's not only beautiful but it's also a heaping plate o' health. And if you can boil water and wield a chopping knife, you can have a meal just like this on the table in no time at all.


What Kacy has made here is her own take on pasta primavera. A super-healthy and flexible recipe, primavera pairs particularly well with the zing you get in our pepperoncini pasta.


Many pasta primavera recipes are vegetarian but they aren't vegan - you'll often find the pasta and veggies in a cream-based sauce. If you're trying to maintain a vegan diet this year, here's a vegan primavera recipe for you:


1 12oz packet Garden of Esther fresh pepperoncini pasta

12 oz broccoli, in bite-size florets

3-4 TB olive oil

1 red onion, diced

3 carrots, diced

2 zucchini, diced

4 garlic cloves, minced

3/4 cup white wine

3/4 cup coconut, soy, or almond milk (unflavored and unsweetened)

3 TB lemon juice

1 cup julienned sun-dried tomatoes

1 cup frozen peas

3/4 cup fresh basil, in strips

3/4 cup fresh parsley, chopped

Salt & pepper


Cook the pasta according to the package directions (which you can find here, too) and put the broccoli in at the same time as the pasta. Drain and return to the pot.


In a large pan or Dutch oven, warm 3 TB olive oil over medium heat. When the oil is hot, add the onion and carrots, and saute for about 8 minutes, or until the carrot begins to soften.


Add the zucchini and cook for 2 minutes.


Add the garlic and cook for 1 minute.


Add the wine, milk, lemon juice, and sun-dried tomatoes. Simmer for about 4 minutes.


Stir in the peas and cook for 1 more minute.


Combine the pasta/broccoli and the veggies/sauce in the larger pot and stir gently to combine. Stir in basil, parsley, and salt and pepper to taste.


Voila!


Remember, you can always add or substitute veggies. You can add peppers after the carrot-onion has had a little head start. You could throw some fresh/frozen/canned corn in alongside or instead of the peas. Asparagus heads can go in the pasta pot with the broccoli. You could even use parsnips in place of carrots.


Enjoy!


Fresh pasta + fresh basil = Yum

The peppers that go into the pepperoncini pasta

Pepperoncini Tagliatelle (Vegan)

Adapted from this recipe.





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Bringing the garden to you . . . pasta-style!

In and around Vero Beach, Florida

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To learn more about Esther's journey to the world of fresh from the garden pasta, read here.

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