Plant-based Primavera Recipe | Xtrema Ceramic Cookware

Ingredients

• 8 ounces spaghetti noodles broken in half
• 1 leek cleaned and sliced thinly
• 1/2 pound asparagus
• 1/4 pound broccoli florets
• 1 cup brown mushrooms stemmed and sliced
• 4 cloves garlic peeled and minced
• 3 cups Almond milk Original unsweetened
• 1/2 cup vegetable broth
• 1/8 teaspoon red pepper flakes
• 1 teaspoon salt
• 6 fresh thyme sprigs leaves separated from the stems
• 1 tablespoon olive oil
• 10-12 kale sprouts ends trimmed and leaves separated (or baby kale or chopped kale)
• 3/4 cup English peas or frozen peas that have been thawed
• 1/2 lemon juiced and zested
• 1/2 cup grated parmesan cheese and more for garnish
• 1/3 cup dill leaves roughly chopped