When you see ‘primavera’, you know there will be a lot of vegetables. This take on a classic features veggies tossed with whole-grain pasta and a creamy white bean sauce. Buon appetito!


  • 1 cup/175g cooked* or BPA-free tinned or Tetra Pak salt-free white beans, drained and rinsed
  • 1 cup/250ml Light Vegetable Broth 
  • 3 tablespoons nutritional yeast
  • 2 teaspoons miso paste
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1½ teaspoons dried basil
  • ½ teaspoon dried marjoram
  • Ground black pepper
  • 8 ounces/225g whole-grain or bean-based penne or other bite-size pasta of choice
  • 1½ cups/100g small broccoli florets
  • 1 carrot, thinly sliced
  • 1 small courgette or yellow squash, cut into ¼-inch/5mm dice
  • 2 spring onions, chopped
  • 1 cup/150g cherry tomatoes, halved lengthways
  • 2 tablespoons Brazil Nut Parm 
  • 2 tablespoons chopped fresh basil or flat-leaf parsley


In a high-powered blender or food processor, combine the white beans, Light Vegetable Broth, nutritional yeast, miso paste, vinegar, lemon juice, onion powder, garlic powder, basil, marjoram and black pepper to taste. Blend until smooth. Taste and adjust the seasonings, if needed. Set the sauce aside.

Cook the penne according to the packet instructions in a large pot of boiling water, stirring occasionally, until it is tender, about 10 minutes. About 5 minutes before the pasta is cooked, add the broccoli and carrots. About 2 minutes before the pasta is cooked, add the courgette. Drain the cooked pasta and vegetables and return them to the pot. Add the sauce, spring onions and tomatoes and cook over a medium-low heat for a few minutes, tossing gently to heat through and coat the pasta and veggies with the sauce. Serve hot, sprinkled with the Brazil Nut Parm and fresh basil or parsley.

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