Eosinophilic Esophagitis Friendly Vegan Pasta Primavera
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz dry spaghetti or linguine
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 tsp salt
For the vegetables
- 3 tbsp olive oil
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 medium yellow squash, halved lengthwise and sliced into half-moons
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, cut into small pieces
For the sauce
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine
- ½ cup vegetable broth
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp nutritional yeast
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh parsley, chopped
- salt and pepper, to taste
For serving
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta in a colander and set aside.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the broccoli florets and cook, stirring occasionally, for 3 minutes until bright green and beginning to soften. Add the zucchini and yellow squash and cook for another 3–4 minutes, stirring occasionally, until the edges are lightly golden. Transfer the vegetables to a plate and set aside.
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