Vegan Pasta Primavera is one of those dishes that makes eating plant-based feel indulgent yet light. Packed with fresh, seasonal vegetables and tossed in a luscious dairy-free sauce, it’s the perfect meal to celebrate the colors and flavors of the season.
Whether you’re in the midst of a busy week or preparing a weekend feast, this recipe is a simple go-to that never feels like a compromise.
The beauty of this dish lies in its versatility. You can swap in whatever veggies are in season—zucchini, bell peppers, or even asparagus when it’s at its peak—making it both a feast for the eyes and the taste buds. The creamy, plant-based sauce coats each piece of pasta just enough to add richness, without weighing you down.
After all, studies have shown that increasing vegetable intake can improve heart health and overall well-being. The colors alone are enough to brighten your day.
This dish is perfect for anyone looking to enjoy lighter, more nutritious meals without sacrificing flavor. Plus, it’s a great way to sneak in a variety of veggies, making it a hit for families or anyone trying to eat more greens.
What Makes This Recipe Special?
- Versatile Veggie Power: I love how this dish lets you showcase whatever’s in season, making each plate feel fresh and unique. You can use whatever you have on hand!
- Light Yet Filling: Despite being plant-based, this dish is surprisingly satisfying. The sauce adds richness without feeling heavy, and the vegetables are just the right balance.
- Perfect for Meal Prep: I often make a big batch, and it holds up well for leftovers, making it a great meal to have ready when you’re in a rush.
- Health Boosting: As someone trying to eat more veggies, this pasta is a great way to sneak in greens without sacrificing flavor. Plus, it keeps me feeling energized without the food coma.
- Quick and Easy: I love how this dish comes together in under 30 minutes, making it a perfect weeknight meal
Vegan Pasta Primavera Recipe
Equipment
- Large pot
- Wooden spoon
- Colander
- Timer
- Skillet or large pot
Ingredients
- Crushed red pepper flakes, to taste (optional)
- 2 cups small broccoli crown, broken into florets
- 2 medium carrots, diced
- 1 medium onion, diced
- Black pepper, to taste
- ½ cup fresh parsley, chopped
- ½ cup fresh basil, chopped
- 8 oz asparagus spears, trimmed and cut into 1-inch pieces
- 8 oz dried penne pasta
- 2 tbsp olive oil, plus a dash more
- 1 tsp salt, plus more to taste
- 1 tsp lemon zest
- Vegan Parmesan cheese
- 1 small zucchini, quartered and sliced
- 1 cup frozen peas, thawed
- 1 cup julienne cut sun-dried tomatoes
- ½ cup dry white wine
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- ½ cup light coconut milk
Instructions
- Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions for al dente.
- Add the asparagus and broccoli, cooking for 2 more minutes until the pasta is tender and the veggies are bright green.
- Drain everything into a colander.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large pot or skillet over medium heat.
- Add the onion and carrot, cooking for 8 minutes until the carrot softens.
- Add the garlic and cook for another minute until fragrant.
- Stir in the wine and simmer for 4 minutes, reducing it by half.
- Add the coconut milk, lemon juice, salt, zucchini, and sun-dried tomatoes, simmering for 4 minutes until the zucchini softens.
- Stir in the pasta, broccoli, asparagus, and peas, tossing to combine.
- Remove from heat, then stir in the basil, parsley, and lemon zest.
- Season with salt, pepper, and red pepper flakes.
Notes
- Feel free to swap in any vegetables you prefer, like bell peppers or cherry tomatoes.
- For a creamier sauce, you can add a splash of non-dairy milk or a bit more coconut milk.
- To add extra protein, consider tossing in some chickpeas or tofu.
| Nutrition | Value |
| Calories | 404kcal |
| Carbohydrates | 64.4g |
| Fibre | 9g |
| Fat | 9g |
| Protein | 1.7g |
Tips That Will Ease Your Job!
- Use One-Pot Cooking: You can cook the pasta and veggies together in the same pot to minimize cleanup. Just add the vegetables to the pasta water at the right time.
- Make it a Meal Prep: This recipe stores well in the fridge for up to 3 days, making it a great choice for meal prep. Just reheat it in a skillet with a bit of olive oil.
- Customize Your Pasta: Choose any pasta shape you prefer or use gluten-free pasta to make the recipe work for your dietary needs.
- Layer in Flavor: To boost the flavors, try adding a splash of white wine vinegar or balsamic vinegar when finishing the dish.
- Frozen Veggies: If you’re in a pinch, use frozen vegetables instead of fresh. They’re quick to use and just as nutritious.
