Pasta Primavera

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Pasta Primavera

Servings 6 people


  • 1/2 cup Dehydrated chopped onion
  • 1/2 cup Dehydrated broccoli
  • 1/4 cup Dehydrated sliced carrots
  • 1 cup Dehydrated sliced sweet peppers
  • 2 tbsp Olive oil
  • 1 cup Dehydrated sliced mushrooms
  • 2 tsp Dehydrated basil
  • 1 tsp Red pepper flakes
  • 1/4 cup Whole wheat flour
  • 1/2 cup Powdered milk
  • 2 tsp Dehydrated parsley
  • 1 tsp Salt
  • 8 oz Linguine
  • 1 cup Parmesan cheese


  • Rehydrate onions in 1 cup warm water for 15 minutes and the drain.
  • Rehydrate broccoli, carrots and peppers in another bowl with 3 cups boiling water. Set aside for 20 minutes until hydrated then drain remaining water.
  • In a large pot over high heat, sauté onions and garlic in oil for 1 minute.
  • Add broccoli, carrots peppers, mushrooms, basil and red pepper flakes.
  • Turn heat down to medium.
  • Add flour, then salt and pepper to taste.
  • In a bowl, mix dry milk, dried sour cream and 1 cup warm water with a whisk until smooth.
  • Add this bowl to the pot to thicken.
  • Correct consistency by adding water to make a creamy sauce.
  • In another pot, bring salted water to a boil. Add linguine and cook al dente then drain.
  • Pour vegetable mixture over linguine and sprinkle with the parmesan cheese and parsley.