Spring Vegetable Pasta
VEGAN

Ingredients

For the herb sauce:
1/2 cup Bragg Organic Olive Oil
1 cup fresh basil leaves
1 cup fresh mint leaves
¼ cup chives, chopped
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon
Pinch of salt and black pepper


For the pasta:
1 cup radishes, halved
1 bunch asparagus, chopped
1 cup snap peas
1 tablespoon Bragg Organic Olive Oil
1 tablespoon Bragg Liquid Aminos
Pinch of salt
Pinch of black pepper
16 ounces bucatini pasta (or spaghetti)
For serving:
6 ounces burrata
Toasted bread crumbs
Flaky sea salt
Basil and mint leaves

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STEP 1

Add all sauce ingredients to a food processor. Pulse until combined. Taste and adjust seasoning if necessary.

STEP 2

Preheat the oven to 350 degrees. Toss radishes, asparagus and snap peas with olive oil, 1 tablespoon olive oil, 1 tablespoon liquid aminos and a small pinch of salt and pepper. Roast for about 20 minutes.

STEP 3

Meanwhile, bring a pot of salted water to a boil. Boil pasta until al dente. Drain and set aside.

STEP 4

Add the pasta back to the pot and toss over low heat with the herb sauce. Add roasted vegetables and toss again. Taste and season with salt and pepper.

STEP 5

Transfer to a serving platter or bowls and top with burrata, toasted bread crumbs, flaky sea salt and herbs.

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