Ingredients
Vegetables and Aromatics
- 2 tbsp high quality extra virgin olive oil
- 1 small yellow onion, diced small (140g or 1 cup)
- 1 ½ tbsp fresh garlic, minced (about 5 cloves)
- 1 ¼ cups sliced cremini mushrooms (about 4 oz)
- 1 small red bell pepper, diced
- 1 ½ cups diced zucchini (1 small zucchini)
- 1 cup chopped asparagus
- ½ cup fresh chopped basil plus more for garnish
Seasonings & Sauces
- 1 tsp dried oregano
- ¼ tsp sea salt (plus more to taste)
- ¼-½ tsp red pepper flakes (to taste)
- 1 ½ cups full fat coconut milk (12 oz)
- 1 ½ cups tomato basil pasta sauce (such as Trader Joe’s, Rao’s, or Carbone)
- 1 cup vegetable broth
Pasta & Cheese
- ½ lb dried short pasta of choice like cavatappi, rotini, penne, or rigatoni (about 3 ½ cups)
- ½ cup dairy free parmesan cheese (like Violife Just Like Parmesan Wedge)
- 1 oz dairy free cream cheese
Instructions
- Sauté Aromatics: In a large stockpot or Dutch oven over medium heat, add the olive oil, diced onions, and minced garlic. Sauté until the onions are fragrant and softened, about 1 minute.
- Cook Vegetables: Add the sliced mushrooms, diced zucchini, and diced red bell pepper to the pot. Cook the vegetables until the mushrooms release moisture and soften, about 3 to 5 minutes.
- Add Sauce Ingredients: Pour in the full-fat coconut milk, tomato basil pasta sauce, vegetable broth, dried oregano, sea salt, and red pepper flakes. Stir to combine and coat the vegetables. Increase heat to medium-high and bring the mixture to a simmer.
- Cook Pasta: Once the sauce is simmering, add the dried short pasta directly into the pot. Cover and let it simmer for 5 to 6 minutes, stirring occasionally to prevent sticking.
- Add Asparagus and Finish Cooking: Uncover the pot and add chopped asparagus. Continue to simmer for another 5 minutes or until the pasta is cooked al dente. Cooking times may vary slightly depending on pasta shape.
- Add Cheese and Basil: Stir in the fresh chopped basil, dairy-free parmesan cheese, and dairy-free cream cheese. Mix until the cheeses melt completely into the sauce. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve: Remove the pot from heat to prevent overcooking. Serve the pasta immediately, garnished with extra fresh basil and dairy-free parmesan cheese on top.
Notes
- Use your favorite tomato basil pasta sauce for best flavor; high-quality options like Rao’s or Trader Joe’s are recommended.
- Cooking time may vary depending on the pasta type; adjust simmering time to achieve desired al dente texture.
- If you prefer a spicier dish, increase the amount of red pepper flakes to taste.
- This recipe is fully vegan and dairy-free, making it great for those with lactose intolerance or following a plant-based diet.
- To avoid pasta overcooking, promptly remove from heat once pasta reaches al dente stage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
