Pasta Primavera

Recipe by Lyndsay the "Vegan Potter"

Quick, simple and divinely delicious this recipe is a great way to use up all the leftover veggies in the fridge! The third in a series of recipes developed to showcase The Spice Beast spice blends today we focus on Master Blend! This scrumptious combo of spices works well for any number of creations but the parsley, red bell pepper and onion are winners in just about all my Italian favorites! I’ve really been enjoying working with these spice blends, they make the cooking process so easy and have cut down on the number of individual spices I need to have on hand. You can find Master Blend by clicking here and use code ‘VeganBeast’ at checkout for a sweet discount!


1 box Brown Rice pasta (I prefer Jovial Brand)
3 ripe tomatoes cubed
2 cubanelle peppers diced
1/2 onion diced
4 cloves garlic minced
3 cups organic spinach whole
1 cup cubed zucchini
1 tbl tomato paste
1/4 cup sliced pitted calamata olives
2 tbl olive oil
1 tsp Master Blend Spice Beast Spice Blend

Get the water ready for the pasta in a large pot, follow pasta box instructions for cooking. While you’re waiting for the water to boil, in a large saucepan add olive oil and heat over medium. Add peppers and onions and cook until the onions begin to become translucent. Add tomatoes, garlic, zucchini, olives and sprinkle the mixture with Master Blend and stir to combine. Simmer approx 10 min until the zucchini softens and taste to add additional salt/pepper to your preference (this spice blend has salt so often no additional salt is needed!) Layer the whole spinach leaves on top of the mixture and let them steam until they begin to wilt and then stir them into the mix and remove from heat. Enjoy over Pasta!

*Optional add in! Beyond Meat Sausage

You can find more Vegan Recipes at The Vegan Potter