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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.
    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.
  • 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.
    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 Fresh basil leaves, chopped parsley, and lemon zest being stirred into the pasta and vegetable mixture, adding brightness to the Vegan Pasta Primavera.

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.