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Pappardelle w/ Fresh Veggies

Fresh Pasta is one of my favorite dishes to make and eat! I purchased this pappardelle already freshly made from the grocery store and whipped up the rest of it in less than thirty minutes!

It's also VEGAN! Surprise!

Pair with a nice glass of rose' or sparkling apple cider for a fun treat, enjoy!

Pappardelle w/ Fresh Veggies Recipe:

Yield: 2 Servings

Cook Time: 30 Min


- 1 Pound Pappardelle Pasta, Fresh

- 1 Gal Salted Boiling Water

- 1/8 Cup Shredded Vegan Parmesan Cheese

- 1 Tbsp Olive Oil

- Sea Salt & Black Pepper

- Green Zucchini, Sliced

- Asparagus, Chopped

- Creamy White Sauce:

o ¼ Cup Coconut Cream

o 1 Tbsp Olive Oil

o 1/8 tsp White Pepper

o ½ tsp Sea Salt

o ½ Shallot, Minced

o ¼ Cup Spinach, Frozen

o 3 tsp Fresh Garlic, Minced

o 1 Tbsp Parsley, Chopped


1. Gather all ingredients and prep them. Line a sheet tray with parchment paper. Pre-heat oven to 400° F.

2. Toss zucchini and asparagus with olive oil, salt, and pepper. Roast until the asparagus start to brown.

3. Prepare creamy white sauce while roasting veggies. Start by heating a large skillet over medium heat. Add olive oil, and heat. Sauté the shallots, garlic, and spinach for two minutes.

4. Add coconut cream, white pepper, and sea salt, let simmer for one minute over medium-low heat. Add parsley once finished.

5. Bring a large pot of salted water to a boil. Cook noodles in boiling water for 2-3 minutes, then drain them and then toss into the cream sauce.

6. Top with roasted asparagus and zucchini and vegan shredded parmesan cheese, enjoy!


-Fresh pasta is always 1000% better than dried pasta. It also cooks in about 2-3 minutes which is super convenient!

-You can always substitute fettuccini or linguine if pappardelle is hard to come by in the store.

Click Link Below For Recipe PDF:

Pappardelle w_ Fresh Veggies Recipe
Download PDF • 129KB

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