Steph Claire Smith shares Pasta Primavera recipe for World Vegan Day

·Features and Health Editor
·1-min read

Steph Claire Smith shares one of her favourite Keep it Cleaner recipes with Yahoo Lifestyle to celebrate World Vegan Day.

Steph Claire Smith
Steph Claire Smith shares one of her favourite Keep it Cleaner recipes. Photos: Instagram

Pasta Primavera - serves 2. Vegan. Nut free.

Ingredients

  • 200g Keep it Cleaner red lentil pasta .  

  • 140g red onion 2 garlic cloves  

  • 110g capsicum 150g zucchini  

  • 130g asparagus 

  • 140g cherry tomatoes  

  • 1 tablespoons extra virgin olive oil 

  • 1/2 teaspoon salt 

  • 1/4 teaspoon black pepper 

  • 1/4 teaspoon chilli flakes 

  • 1 tablespoon lemon juice  

  • 1 teaspoon lemon zest

Directions 

  1. Bring a pot of salted water to boil and cook pasta as per packet instructions. 

  2. Finely slice onion and mince garlic; set aside.

  3. Slice capsicum into long vertical pieces; set aside.  

  4. Slice zucchini into half-moons, set aside. 

  5. Trim the pale end off each asparagus stalk, then slice each stalk vertically and chop into fourths; set aside. 

  6. Slice cherry tomatoes in half; set aside

  7. Heat olive oil in a pan over medium heat. Once hot, add onion, garlic and capsicums. Sauté for 2-3 minutes, until golden. Add zucchini and asparagus, cook for another 3-4 minutes; stirring occasionally.  

  8. Add cherry tomatoes, cook for another 2-3 minutes, stirring occasionally, until all vegetables are cooked through. 

  9. Transfer cooked pasta to the vegetables, stir gently and season with salt, pepper, chilli, lemon juice and zest, then serve.

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