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Colorado Pasta Primavera

Updated: Feb 26

Did you know that "primavera" actually means "spring" in Italian. Yes, the season of Spring, welcoming back the sunshine & blossoming of flowers! Growing up in New England, I was always an Autumn girl, but Spring has become my favorite season living in Colorado. It's the only time you see that green lushness out here, & it happens to be the season where the mushrooms start to pop up & the asparagus begins to rise! Foraging for local vegetables, herbs & fungi has become one of my favorite activities since moving out west, so that is why I've decided to name this dish, Colorado Pasta Primavera. And, here it is, a savory ode to my favorite season in a state that has become my home.


  • 9oz. Box of gluten free egg tagliatelle - Jovial's is by far the best gf pasta, in my opinion

  • about 5 oz. mushrooms* - I use local Morels & Oysters, but use what is local to you, & if you're unsure, do your research. This is the land that you live on, get to know it.

  • 2 tbsp ghee** - butter or olive oil work too!

  • 1 cup dry white wine

  • 3/4 cup chicken broth (or veggie broth to keep it vegan)

  • 1 bunch sage (about 1/4 cup chopped)

  • 1/4 cup chopped sun dried tomatoes

  • 3-5 cloves chopped garlic

  • about a half bunch asparagus (10-12 stalks)

  • 2 tbsp sea salt

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • pinch of red pepper flakes

  • optional: grated Parmesan

colorado pasta primavera

The Process

  • as with most pasta dishes, start by boiling the water for your pasta!

  • cook all of the veggies on medium heat with ghee & seasonings until soft, this will take about 15-20 minutes

  • add sage & sun dried tomatoes just before adding the wine, lemon juice & chicken broth

  • add the wine, lemon juice & chicken broth, then let the mixture come to a low bowl

  • once at a low boil, turn down the stove top burner to a simmer for about 20 minutes

  • time out your pasta right with the rest of your mixture- I like it al dente, so I always cook the pasta 2 minutes under Jovial's recommended time

  • once it's ready, drain your pasta into a colander, & then stir your pasta into the pan with all of your vegetables, seasonings & liquids - this will be after the 20 minute timer goes off for your veggie/wine mixture, just in case your pasta is done early.

  • top with cracked pepper, scallions, & grated Parmesan cheese, & you're good to go!

Vegan or not, it also tastes great topped with crushed pignoli (pine) nuts!

Pro Tip: mushrooms are most beneficial when they're working synergistically with their mushroom comrades, so be sure to use more than one type when cooking!

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*Sometimes I use more than 5 oz. if I'm really feeling shroomy!

**Ghee gives the pasta a bit of a cheesier flavor.

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