Vegan Pasta Primavera Recipe
This Vegan Pasta Primavera is a colorful and fresh dish, packed with tender pasta, bright vegetables, and a rich coconut milk sauce. It's light yet satisfying, making it a perfect choice for a healthy, plant-based meal.
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.