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Creamy Summer Vegetable Pasta Primavera
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5

Creamy Summer Vegetable Pasta Primavera (Dairy Free)

Servings 4

Ingredients

  • 4 cups penne pasta
  • 2 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 red bell pepper chopped
  • 1 yellow squash sliced
  • 1 cut green beans trimmed and cut into 1-inch pieces
  • 1 cup cherry tomatoes halved
  • ½ cup vegetable stock look for one without tomato
  • ½ cup GO VEGGIE classic plain cream cheese 2 mini spreads
  • 2 tablespoons chopped fresh rosemary
  • ¼ cup fresh parsley chopped
  • 2 tablespoons GO VEGGIE lactose-free or vegan parmesan

Instructions

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain, reserving 1/4 cup of cooking water.
  • While the pasta cooks, heat the oil in a large sauté pan set over medium heat. Add the garlic and cook 1-2 minutes, until fragrant. Add the pepper, squash, green beans, and tomatoes. Cook for 3-5 minutes, or until the vegetables begin to soften and take on some color. Stir in the vegetable stock and cook 5 minutes, or until the vegetables are cooked to your liking. Stir in the cream cheese, parmesan, rosemary, and parsley; mix until incorporated and creamy. Add the pasta. If desired, stir in some of the reserved pasta water to loosen the sauce.

Notes

This pasta is great reheated. Add a splash of vegetable stock and cook over medium high heat for 8-10 minutes, or until warmed through.