Vegan Pasta Primavera
recipe

A light and refreshing pasta dish that comes together quickly, perfect for celebrating sunny days.
Preparation Time: 15 minutes
Serving Size: 2
Ingredients:
- 250 g whole grain spaghetti
- ½ zucchini
- 1 piece of leek
- 1 clove garlic
- ½ avocado
- Juice of ½ organic lemon
- 1 tsp grated lemon zest
- 1 cup frozen peas
- Cold-pressed olive oil
- Sea salt
- Cracked black pepper
- A handful of sunflower seeds
- Nutritional yeast flakes
Instructions:
1. Cook the spaghetti according to the package instructions until al dente. Drain well.
2. Spiralize the zucchini or cut it into small strips.
3. Rinse the leek and chop it finely. Crush and mince the garlic.
4. Heat water and pour it over the frozen peas in a bowl. Let them sit for a couple of minutes to thaw, then drain.
5. Dice the avocado. Wash the lemon and grate its zest.
6. In a bowl, combine the cooked pasta, zucchini strips, chopped leek, garlic, thawed peas, avocado, and lemon zest. Season with lemon juice, salt, pepper, and olive oil.
7. Toast the sunflower seeds in a dry pan and sprinkle them along with the nutritional yeast flakes over the servings before serving.
Enjoy your meal and soak up the sunshine!
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 15 g
- Carbohydrates: 70 g
- Fat: 15 g
- Fiber: 12 g

Reviews: 4.63 (2845 reviews) ★★★★★ share