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Pasta Primavera

Our pasta dish is a colourful combination of fresh vegetables and herbs - ready in less than 30 minutes!

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  • Cooking time20 min
  • Prep time20 min
  • Servings4
recipe image Pasta Primavera


  • 1/3 cup (75 mL) Becel® Vegan margarine, melted
  • 2 Tbsp. (30 mL) finely chopped fresh herbs or 2 tsp. (10 mL) dried, herbs, crushed, (basil, parsley and/or thyme)
  • 6 cups (1.5 L) assorted sliced vegetables, (onion, red or green bell peppers, mushrooms, zucchini, yellow squash or eggplant)
  • 1 clove garlic, finely chopped
  • 8 ounces (250 g) whole grain or regular farfalle pasta, cooked and drained

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 450°F (230°C).
  2. Blend 1/4 cup (50 mL) Becel® Vegan margarine with herbs in small bowl; set aside. Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in broiler pan without rack. Roast, stirring once, until vegetables are tender, about 20 minutes.
  3. Toss vegetables with hot farfalle and reserved margarine mixture.
During this time, when ingredients may be hard to find, we've listed some easy substitutions. -Use any combination of fresh or dried herbs that in place of herb blend. -Use any combination of fresh vegetables. If you don't have fresh vegetables frozen will work as well. Thaw vegetables then sauté vegetables, herbs and garlic in Becel 5 to 10 minutes until tender and toss with pasta. -Use 1/2 teaspoon (2 mL) garlic powder instead of fresh garlic. -Use any pasta instead of farfalle. You an can also use cooked quinoa, farro or rice. -Use any Becel product instead of Becel Vegan margarine.

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