Orecchiette Primavera

Packed with veg and deliciously dairy-free. Check the stock is suitable if cooking for vegans, if needed. Broad beans would work well instead of the edamame, but you might want to defrost them enough first to slip off the tougher outer skins before cooking.

By The Good Housekeeping Cookery TeamPublished: 03 January 2025

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This one-pot pasta is the perfect midweek option as there's only one pot to wash-up (plus a chopping board!).

If you're a fan of this vegan recipe, then we have plenty more for you to choose from.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

410

Ingredients

1 Tbsp.
olive oil
1
leek, halved lengthways and thickly sliced
200 g
baby courgettes, cut into 1cm slices
300 g
orecchiette pasta
1
litre hot vegetable stock, see intro
125 g
asparagus tips, halved into shorter lengths
100 g
frozen podded edamame, see intro
Finely grated zest 1 lemon juice of 1/2
Handful each mint and basil leaves, roughly torn
4 Tbsp.
nutritional yeast flakes, optional

Directions

1. Step 1Heat the oil in a large pan (that has a lid) over medium-high heat and cook the leek for 4-5min, or until softened and lightly coloured.
2. Step 2Add the courgettes, pasta, stock and large pinch of salt. Bring to the boil and cook for 8-10min, stirring occasionally, until the pasta is starting to soften and the liquid has reduced substantially.
3. Step 3Add the asparagus and edamame, reduce heat to medium, cover with a lid and cook for 5-10min, or until the pasta and vegetables are tender and most of the liquid has reduced.
4. Step 4Remove from the heat and stir in the lemon zest and juice, most of the herbs, the nutritional yeast, if using, and plenty of freshly ground black pepper. Check seasoning and serve sprinkled with the remaining herbs.