Summer Pasta Primavera

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The gut healthiest pasta you ever did see!

This pasta takes legitimately 15 minutes to make, but is so fresh and delicious that you’d never guess. And the best part? It’s made entirely from plants. More and more studies continue to show the incredible benefits of a plant based diet for longevity and overall health, and more specifically gut health.

The number one indicator of a healthy gut is not, in fact, the amount of expensive supplements you consume, but instead the variety of plants in your diet. As we all know at this point, gut health impacts way beyond the gut, and is known as the second brain for a reason. This is why it’s so beneficial to support it in every way possible, no matter what your health concerns or goals are. A healthy gut means healthy skin, immune function, mood, energy, sleep, vitality, and so much more. And the easiest, as well as the most cost effective, way to show support is by eating foods that are rich in vitamins, minerals, and phytonutrients - which can be all be found in plant based foods.

This pasta contains not only one or two, but SEVEN different vegetables and a total of FIFTEEN plant foods, depending on what vegan butter and cheese you use (mine were plant based so I’m counting them). It’s so simple and quick to make, and is a great meal to prep in a big batch and eat throughout the week to get in your plant fix. To make it, all you have to do is cook your pasta (I did brown rice to go with the plant theme), sautee your veggies in garlic, olive oil, and Italian seasoning, combine everything in a mixing bowl with vegan butter and cheese, and top with fresh parsley. It’s also super easy to customize, so if you prefer different veggies use those instead. Either way, you definitely need to save this recipe to make soon. You and your gut will thank me later.

Try it out!

RECIPE:

Ingredients:

• 1 box of brown rice or gluten free pasta of choice

• 1 cup of vegetable broth

• 2 tbsp olive oil

• 1 small red onion

• 2 large carrots

• 1 red bell pepper

• 1 small zucchini

• 1 small yellow squash

• 1 small head of broccoli

• 1 small box of cherry tomatoes

• 2 tbsp minced garlic

• 1 tbsp Italian seasoning

• 2 tbsp vegan butter

• Salt and pepper to taste

• Vegan parmesan cheese

• Fresh parsley to garnish
  
  Directions:

1. Cook pasta according to package instructions, but use broth along with water to add more flavor. Drain and rinse, saving 1 cup of pasta water.

2. Chop veggies to desired shape and size. Heat olive oil over the stove and add onions and carrots. Stir and cook until onions are soft.

3. Add remaining veggies and continue to cook until soft. Add in garlic, Italian seasoning, salt, and pepper and heat for a few more minutes. Transfer to a large mixing bowl.

4. Add pasta and pasta water to the mixing bowl, and mix until fully combined. Stir in butter and cheese and continue to mix until fully melted. Add more salt and pepper to taste and top with more cheese and fresh parsley.

*Note: If you’re prepping this ahead of time, drizzle a little olive oil over the pasta after reheating it to loosen the noodles. Sometimes brown rice noodles clump together after being refrigerated, but it’s super easy to fix. Don’t lose hope!!!

enjoy!