Dinner for 6

One-Pot Pasta Primavera

Name: One-Pot Pasta Primavera
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 oz spaghetti noodles; 1 leek; 1/2 lb asparagus; 1/4 lb broccoli florets; 1 cup brown mushrooms; 4 cloves garlic; 3 cups almond breeze almondmilk original unsweetened; 1/2 cup vegetable broth; 1/8 tsp red pepper flakes; 1 tsp kosher salt; 6 sprigs fresh thyme; 1 tbsp olive oil; 11 kale sprouts; 3/4 cup english peas; 1/2 lemon; 1/2 cup grated parmesan cheese (optional); 1/3 cup dill leaves

This one-pot pasta cooks spaghetti with vegetables, almond milk, broth, herbs, and lemon for a creamy vegetable-filled meal.

$2.87per serving $$

35 minstart to table

6servings

Italian Vegetarian Dinners One-pot

Ingredients

8 oz spaghetti noodles
1 leek
1/2 lb asparagus
1/4 lb broccoli florets
1 cup brown mushrooms
4 cloves garlic
3 cups almond breeze almondmilk original unsweetened
1/2 cup vegetable broth
1/8 tsp red pepper flakes
1 tsp kosher salt
6 sprigs fresh thyme
1 tbsp olive oil
11 kale sprouts
3/4 cup english peas
1/2 lemon
1/2 cup grated parmesan cheese (optional)
1/3 cup dill leaves

Steps

Slice the leek, asparagus, mushrooms, garlic, and lemon, and separate the broccoli florets.
Heat the olive oil in a large pot over medium heat and cook the leek, mushrooms, and garlic for 5 minutes.
Add the almond milk, vegetable broth, spaghetti, red pepper flakes, salt, and thyme, then simmer for 12 minutes, stirring often.
Stir in the asparagus, broccoli, kale sprouts, and peas, and cook for 7 minutes until the pasta is tender.
Remove the thyme, then stir in the lemon juice, dill, and optional Parmesan cheese.