Pasta Primavera with Asparagus, Mushrooms Carrots, Olives and Lemon SaucePasta Primavera with Asparagus, Mushrooms, Carrots, Olives and Lemon Sauce
From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

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Pasta Primavera with Asparagus, Mushrooms Carrots, Olives and Lemon Sauce
1 lb. Pasta, whole grain Rotini or Penne
3 lbs. Asparagus, fresh
1/2 lb. Carrots, fresh
1 lb. Mushrooms
2-3 Onions, large
1-2 tbsp. Garlic, cloves (estimate, optional)
1/4 - 1/2 cup Lemon Juice (adjust to taste)
1-1/2 tbsp. Oregano, dried
Hot Red Pepper, ground or sauce (to taste)
Corn Starch (if necessary)
1 can Olives, ripe pitted (6 oz. net weight)
2 tbsp. Olive Oil, extra virgin (optional for flavor)

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Pasta primavera with asparagus, mushrooms, carrots, olives and lemon sauce is a delightful vegan recipe that will serve six adults as a main meal. Cooking and preparation time is about 45-50 minutes. Leftovers can be stored in the refrigerator in a covered container for a few days. This recipe also can be served as a cold pasta salad.

Wash and remove the bottom 1/4 to 1/2 inch of the asparagus stalks. Cut into 1 to 1-1/2 inch long pieces and place in a large covered baking dish (for microwaving), or in a wok, or a large covered pot for steaming on the stove top.

Wash and peel the carrots. Cut into thin slices and add to the cooking dish, wok, or pot. Peel and cut the onions into small pieces (not diced) and add to the cooking dish, wok, or pot. Peel and crush the garlic and add to the other veggies. Add the oregano and pepper, and mix well.

Place the pasta pot and cooking water on the stovetop and bring the water to a boil.

While the pasta water is heating, cook the veggies.

Clean, wash, and slice the mushrooms.

If cooking in the microwave oven, cook for about 15 minutes on "high" (mixing every 5 minutes) until the onions start becoming semi-translucent.

If cooking on the stove top, add the lemon juice and steam on medium heat (mixing every few minutes) until the onions start to become semi-translucent (add a little water as needed to prevent sticking and burning).

If cooking in a wok, stir-fry the veggies in the lemon juice until the onions become semi-translucent, adding a little water to prevent sticking, if necessary.

As soon as the onions become semi-translucent, add the lemon juice, if not previously added, and add the sliced mushrooms and continue cooking until the mushrooms are cooked (about 10 minutes).

When the water in the pasta pot begins to boil, add the rotini or penne and cook until the pasta is tender but still a little chewy.

Slice the olives and set aside.

When the pasta is cooked, drain off the water and add the olive oil and sliced olives to the pasta and mix well to keep the pasta from sticking together.

When the asparagus, mushrooms, carrots and onions are cooked, add the pasta and olives, mix well, and cook again for another 5 minutes to absorb the excess liquid into the pasta. If the sauce is too "watery", add about 1 tbsp. of corn starch dispersed in a little water or lemon juice as desired for every estimated cup of excess liquid and mix in. If necessary, heat again to make sure the corn starch is dissolved and the sauce thickens.

Serve and enjoy!

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!