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this image shows A plate of Vegan Pasta Primavera featuring penne pasta, carrots, broccoli florets, and asparagus, garnished with shredded cheese and fresh basil leaves, creating a colorful and wholesome dish.

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 404 kcal

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.
    this image shows A pot of boiling water containing penne pasta, sliced carrots, and broccoli florets, the first step in preparing a vibrant Vegan Pasta Primavera.
  • 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.
    this image shows Cooked penne pasta, carrots, and broccoli florets being drained in a metal colander, ready to be combined with the sauce for Vegan Pasta Primavera.
  • 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.
    this image shows Chopped onions and carrots being sautéed in a hot pan, forming the flavorful base for the creamy Vegan Pasta Primavera sauce.
  • Add the garlic and cook for another minute until fragrant.
    this image shows Minced garlic being added to the sautéed onions and carrots, releasing a rich aroma for the Vegan Pasta Primavera sauce.
  • Stir in the wine and simmer for 4 minutes, reducing it by half.
    this image shows White wine being stirred into the pan with sautéed vegetables, creating a flavorful and aromatic base for Vegan Pasta Primavera.
  • Add the coconut milk, lemon juice, salt, zucchini, and sun-dried tomatoes, simmering for 4 minutes until the zucchini softens.
    this image shows A creamy mixture of coconut milk, lemon juice, zucchini slices, and sun-dried tomatoes being combined in a pan, creating the vibrant Vegan Pasta Primavera sauce.
  • Stir in the pasta, broccoli, asparagus, and peas, tossing to combine.
    this image shows Zucchini slices and sun-dried tomatoes simmering gently in a rich coconut milk sauce until tender for Vegan Pasta Primavera.
  • Remove from heat, then stir in the basil, parsley, and lemon zest.
    this image shows A colorful combination of cooked penne pasta, broccoli florets, asparagus, and peas being stirred into a creamy coconut milk sauce for Vegan Pasta Primavera.
  • Season with salt, pepper, and red pepper flakes.
    this image shows A plate of Vegan Pasta Primavera featuring penne pasta, carrots, broccoli florets, and asparagus, garnished with shredded cheese and fresh basil leaves, creating a colorful and wholesome dish.

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.