A dish that’s so rich and creamy, that you’ll feel like you were in Italy (maybe?!?!)
A couple weekends ago, my fiancé and I wanted to go on a little getaway to this adorable Florida town called Mount Dora. First of all, if you currently live in Florida and have never visited that little town, GO!! Second of all, if you’re planning your next vacation to Florida, consider adding Mount Dora to your list of places to visit. Why? Well, for such a small town with a population of under 14 thousand residents, there is SO much to do!! Here’s some stuff that comes to mind:
· There’s so much beautiful nature, the area is part of the Harris Chain of Lakes (leading up to Jacksonville!)
· A lot of great art (including a Modern Art museum with a HUGE collection of David Bowie’s furniture)
· A serious commitment to small business vitality
· Over 20 eateries within their downtown area, alone!
It’s just a place that you’ve got to experience, for yourself.
One of the coolest things that we did that weekend was an afternoon food tour, led by John and Paula, the owners and founders of the Taste of Our Town Mount Dora Food tour. During that tour, you learn about Mount Dora’s history, and also get to learn about the town’s diverse culinary landscape. In that DELICIOUS tour, we explored six different eateries, and left with a realm of knowledge and appreciation for Mount Dora’s heritage and gastronomy.
|A fun group pic of the coolest husband and wife: John (left), Paula (second from left), me, and my fience Jeremy! (right)|
Out of all the places that we went to on the tour, we hit up this eatery called Olive Branch Mediterranean Bar & Grille. I indulged the heaping sample portion of the Pasta Primavera dish that was served to me. The dish was rich, creamy and felt so incredibly comforting to eat. I was in Heaven, for sure. That dish was so memorable, that I was determined to try recreating it, myself. Since their version was dairy-based, I accepted the challenge of veganizing it and utilizing available ingredients around my kitchen…and boy. Was the dish AMAZING!!!! I really felt like I had made a beautiful replica of the dish, and could NOT stop licking all of the sauce off my spoon, and bowl. It was that delicious. I present you with this delicious, creamy & easy to make sauce!
[pic of the life-changing pasta primavera]
LET ME SHOW YOU HOW I CREATED THIS DELICIOUS REPLICA…keep on reading to learn how I made my Pasta Primavera-ish!!
8 oz Angel Hair pasta
1 cup thawed frozen peas
2 cups raw spinach
½ cup cashews (raw OR roasted are equally fine!)
1 ½ cup vegetable broth
2 tbsp tomato paste
2 tbsp nutritional yeast (nooch)
½ tsp garlic powder
1 tbsp Italian seasoning
½ cup unsweetened pain almond milk
1 tsp miso paste (or ¼ tsp salt)
1. Pasta prep-In large pots, fill about ¾ full with water, and add some salt. Set on medium high to begin boiling. Once boiling, add angel hair pasta, and let it boil for about 6-7 minutes, or until al-dente.
2. While the pasta is cooking, boil cashews in vegetable broth for 20 minutes in a spate sauce pan (a small sauce pan should do!)
3. Add boiled cashews AND broth to blender.
4. Add the remaining ingredients to blender: tomato paste, nooch, garlic powder, Italian seasoning, unsweetened plain almond milk & miso paste (or salt). Blend on high for about 2 minutes or until the consistency is rich & creamy!
5. Add the sauce to the drained angel hair pasta, and gradually stir in the peas and the spinach. Let the mixture sit covered for about 3 minutes, until the peas have warmed up.
Makes 4 servings
Nutritional Information (per serving):
333 Calories/ 9.7g protein/ 18 grams fat/ 37 grams of carbs/6.5 grams fiber