Spring Veggie Pasta Primavera


A creamy pasta is one of those foods that hits high on my "comfort food" list. I'm guessing certain foods do the same for you. I love when a plant based recipe can give you the same taste and texture you crave...this one definitely does. 



  • 1 lb brown rice spaghetti noodles
  • 1/2 red pepper, thinly sliced
  • 1/2 yellow zucchini, cut into thin rounds
  • 1 handful of green beans, trimmed
  • 3 large pieces of broccolini, sliced thinly lengthwise
  • 1 cup canned navy beans, rinsed and drained
  • 1 small handful of parsley, lightly chopped
  • 3 cloves garlic, minced
  • 2 1/2 Tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 cup nutritional yeast
  • sprinkle of crushed red pepper
  • fresh ground pepper and sea salt to taste

Tips & Nutrition

Instead of using cream and cheese, I've swapped them out with starchy pasta water and nutritional yeast (which is a natural, low calorie food that is bursting with B vitamins - helping convert carbs efficiently to energy). Learn more about the healthy benefits of Nutritional Yeast here.  

The veggies used are all loaded with vitamin C - a healthy antioxidant for every system of your body.

I've also chosen brown rice pasta which is a great gluten free option that is easier to digest and is lower in sugar for your body to deal with.

The navy beans have a creamy texture and are full of protein and fibre (which helps naturally remove toxins).


Cook the brown rice pasta al dente according to the package directions. Reserve 1 cup of the pasta water and then rinse and drain. Set the cooked pasta and the pasta water aside.

In a large sauce pan, heat the olive oil, garlic, oregano, crushed red pepper on low for 5 minutes. Add in the red pepper, zucchini, green beans, and broccolini and sauté  for 7-10 min on medium low.

Add in the cooked pasta, 1/2 a cup of the reserved pasta water and the nutritional yeast and continue to cook on low heat for about 5 minutes stirring the pasta and the veggies. The pasta may become difficult to "stir" - I used a pasta "claw" type of spoon to lift and move the pasta around so it didn't clump up. The pasta water the the nutritional yeast will begin to make a light creamy sauce. If the sauce gets too thick add more pasta water until you are happy with the consistency.

Mix in the beans and parsley and cook for a remaining 5 minutes on low.


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