Vegetarian

Gluten free Vegan Pasta Primavera is for Dinner.

Gluten free Vegan Pasta Primavera takes several minutes to prepare.

Gluten free Vegan Pasta Primavera takes several minutes to cook.

Gluten free Vegan Pasta Primavera makes 8 servings.

The ingredients for Gluten free Vegan Pasta Primavera are:

1 box Tinkyada Rice Pasta
6oz chopped baby bella mushrooms
3 cloves garlic, minced
1/2 bunch Asparagus, chopped into 1" pieces
1 medium Broccoli crown, chopped into bite sized bits
1 medium Carrot, grated
1 medium Red Pepper, chopped
1 medium Green Pepper, chopped (or yellow for the color)
1 can Del Monte Petite Cut Diced Tomatoes, do not drain
1 cup Kitchen Basic Vegetable Stock

Here is how you make Gluten free Vegan Pasta Primavera:

Prepare the pasta according to the directions.While the pasta is cooking, heat 1 Tbsp of olive oil. Saute the mushrooms until they start to soften up and release their liquid. Add in the garlic and cook for 30 seconds to a minute. (Add a bit of stock if the pan is getting too dry) Add in the asparagus and broccoli and peppers. After a few minutes they should start to soften up. Add the rest of the veggies, stock and tomatoes. Heat through. Drain the pasta and toss in with the veggies. Serve warm. This reheats well for lunches. If you leave the pasta pretty al dente, this can freeze for bulk cooking.Number of Servings: 8Recipe submitted by SparkPeople user IAMDIOSA.

The nutritional information for Gluten free Vegan Pasta Primavera is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 283.5

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 156.8 mg
• Total Carbs: 53.9 g
• Dietary Fiber: 6.2 g
• Protein: 7.9 g

Gluten free Vegan Pasta Primavera is Italian cuisine.

The dietary needs meet for Gluten free Vegan Pasta Primavera is Gluten Free