I love pasta for so many reasons….it’s generally quick to prepare, it’s hearty and it’s easy to reheat leftovers. That’s one of the several reasons I was drawn to the book, DEATH AL DENTE, by Leslie Budewitz – murder and pasta in a culinary cozy!  This first book in the Food Lovers’ Village series is the story of Erin Murphy who moves from Seattle back to her home town of Jewel Bay, Montana. Erin takes over her family’s century-old general store, known as the Merc, and updates it to a gourmet food store. Hoping to attract tourists to the town and make her shop a success, Erin helps organize the first annual Fiesta di Pasta. Instead of fun festivities, one of the Merc’s former employee is found murdered and Erin’s mother, Fresca, is the main suspect since she reportedly stole from the deceased. It’s up to Erin to clear her mother’s name and save the family business and stay one step head of the killer before they strike again.

I enjoyed this book very much. From the small town charm and the yummy food Erin sold at the Merc to a plot that kept me guessing until the end, this book was a delight to read. Leslie also included several recipes in her book but the one that captured my attention was her Pasta Primavera aka Spring Pasta recipe. The dish is loaded with lots of fresh veggies and a luscious creamy sauce that is deliciously gluten-free. All I needed to do was cook my gluten-free pasta first, then cook regular pasta for my granddaughters and divide the sauce between the two. The recipe did not disappoint! However, my poor dairy-intolerant husband was feeling left out as he looked on while I was oohing and ahhing over my bowl of creamy pasta. I made a few tweaks here and there to the recipe and came up with a vegan version that he could enjoy. I’ve included that recipe at the bottom of the page.

A huge thank you to Leslie for allowing me to share her wonderful Pasta Primavera with you!

 

 

Pasta Primavera aka Spring Pasta

Is this the dish Botticelli’s models ate, as some claim – or a 1970s New York City restaurant invention, as other insist? As long as it’s yummy, Erin doesn’t care.

Get your veggies ready before you start cooking the pasta and sauce – this sauce cooks quickly.

Ingredients

1/4 cup butter
1/2 pound mushrooms, sliced – a mixture is nice
1/2 pound asparagus; snap the ends, cut the stalks into 1-inch pieces, and leave the tips whole
1 medium carrot, thinly sliced
1 medium zucchini, diced
1/4 cup slivered prosciutto (optional)
3 green onions, including tops, sliced
1/2 cup frozen tiny peas, thawed
1 teaspoon dried basil
1/4 teaspoon nutmeg (fresh grated is best)
1/2 teaspoon salt
1/4 teaspoon pepper – use white pepper if you have it
1/2 pint whipping cream
1/4 cup grated Parmesan
8 ounces fettuccine or linguine (use gluten-free if desired)
additional Parmesan and chopped fresh flat-leaf (Italian) parsley for serving

Instructions

 

 

Get your veggies ready before you start cooking the pasta and sauce – the sauce cooks quickly.

 

 

Melt the butter in a large sauté pan over medium-high heat.

Add the mushrooms, asparagus, carrots, and zucchini. Cook about 3 minutes, stirring occasionally.

 

 

Add the prosciutto if using; cover and cook another 2 minutes.

Meanwhile, cook the pasta in a pot large enough to hold the pasta and sauce.

Add the green onions, peas, basil, nutmeg, salt, and pepper to the vegetables.

Add the cream and increase the heat.

Cook until the sauce boils and forms large, shiny bubbles.

Drain the pasta and return it to the pot.

Pour the sauce over the pasta, lifting and mixing gently to coat the pasta.

Add 1/4 cup Parmesan and gently mix again.

Serve in a warm bowl, sprinkle with parsley, and serve with additional Parmesan.

 

 

 

Vegan Pasta Primavera

Ingredients

1/4 cup vegan margarine, such as Earth Balance
1/2 pound mushrooms, sliced – a mixture is nice
1/2 pound asparagus; snap the ends, cut the stalks into 1-inch pieces, and leave the tips whole
1 medium carrot, thinly sliced
1 medium zucchini, diced
3 green onions, including tops, sliced
1/2 cup tiny peas, frozen and thawed
1 teaspoon dried basil
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper – use white pepper if you have it
1-1/4 cup non-dairy milk (I prefer coconut, but almond or rice will work too)
1 tablespoon non-dairy milk
2 teaspoons cornstarch
1/4 cup grated Vegan Parmesan, such as Go Veggie brand
8 ounces fettuccine or linguine
additional Vegan Parmesan and chopped fresh flat-leaf (Italian) parsley for serving

Instructions

Get your veggies ready before you start cooking the pasta and sauce – the sauce cooks quickly.

Melt the margarine in a large sauté pan over medium-high heat.

Add the mushrooms, asparagus, carrots, and zucchini. Cook, stirring occasionally, about 3 minutes, then cover and cook an additional 2 minutes.

Meanwhile, cook the pasta in a pot large enough to hold the pasta and sauce.

Add the green onions, peas, basil, nutmeg, salt, and pepper to the vegetables.

Add the cornstarch to a small bowl and slowly whisk in 1 tablespoon non-dairy milk.

Add the cornstarch mixture to the 1-1/4 cup non-dairy milk, whisking to thoroughly combine. Pour over vegetables in pan.

As soon as the sauce reaches a simmer, cook for one minute, stirring constantly. Remove from heat.

Drain the pasta and return it to the pot.

Pour the sauce over the pasta, lifting and mixing gently to coat the pasta.

Add 1/4 cup Vegan Parmesan and gently mix again.

Serve in a warm bowl, sprinkle with parsley, and serve with additional Vegan Parmesan.

 

 

Leslie’s new book in the Food Lovers’ Village series, BUTTER OFF DEAD, is coming July 7th!