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Rainbow Pasta Primavera

4/30/2015

 
So my hubby is not the best eater of veggies. Most people say this about their kids... He eats veggies if I make them, but he won't make a point of taking veggies in his lunch. So I try to make sure he at least gets veggies for dinner! This dish is a delicious way to get more veggies on your plate, and I love the variety of color in this - so many vitamins and nutrients!
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Rainbow Pasta Primavera



2 cups almond milk

2 tablespoons cornstarch

¾ teaspoon garlic salt

1 teaspoon miso paste

½ cup cheese or vegan alternative

1 tablespoon mustard

Sea salt

8 ounces pasta of choice (I use fettucine or rotini)

2 tablespoons olive oil

3 carrots, thinly sliced (I used purple and red heirloom carrots, but regular is fine, too)

2 orange bell peppers, sliced

1 small yellow squash, halved lengthwise and thinly sliced

1 clove garlic, minced

1 teaspoon finely chopped fresh thyme

Freshly ground black pepper

1 ½ cups yellow cherry or grape tomatoes halved or quartered if large

 

  1. Mix ¼ cup of the almond milk with the cornstarch. Stir well and set aside.  In medium saucepan, add the remaining 1 ¾ cups milk and place over medium-high heat. Stir in garlic salt. Bring to a simmer and stir in cornstarch mixture; cook for 30 seconds or until slightly thickened. Take sauce off heat and whisk in cheese and mustard until smooth. Keep warm.

  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to label directions. Reserve ½ cup cooking water, then drain.

  3. Meanwhile, add olive oil to a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, garlic, and thyme. (Helpful hint: I put all my veggies in my food processor on the slice setting – it saved me tons of time!) Season veggie mixture with ½ teaspoon salt and a few grinds of pepper. Reduce heat to medium-low; cover and cook, stirring occasionally until vegetables are very tender, about 20 minutes.

  4. Add the sauce you made previously to the veggie mixture as well as the tomatoes. Increase the heat to medium and add the pasta and the reserved ½ cup of pasta water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper.




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    Tonya Cruz

    I am a Duke Integrative Medicine trained Health Coach located in Charlotte, NC. I hold a B.S. and M.A. in Wellness Management. I have a passion for health and for helping others achieve the healthy life they desire.

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