Vegan Pasta Primavera Recipe

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Picture a bowl of perfectly cooked pasta, tossed with crisp-tender seasonal vegetables, all coated in a light, garlicky sauce that brings out their natural sweetness. This Vegan Pasta Primavera is the perfect way to celebrate fresh produce in a dish that is light, yet satisfying. It’s easy, wholesome, and bursting with vibrant flavors—the ultimate go-to for a quick weeknight meal or a beautiful, restaurant-quality dinner!

Ingredients

For the Pasta

✅ 12 oz pasta of choice (penne, fettuccine, or rotini work great)
✅ Salt, for boiling water

For the Vegetables

✅ 1 tbsp olive oil or vegan butter
✅ 3 cloves garlic, minced
✅ 1 small zucchini, sliced
✅ 1 small yellow squash, sliced
✅ 1 red bell pepper, thinly sliced
✅ 1 cup cherry tomatoes, halved
✅ 1 cup broccoli florets
✅ ½ cup carrots, julienned
✅ ½ cup peas (fresh or frozen)
✅ ½ tsp salt (adjust to taste)
✅ ½ tsp black pepper
✅ ½ tsp red pepper flakes (optional, for heat)

For the Light Garlic Sauce

✅ ¼ cup vegetable broth (or reserved pasta water)
✅ 2 tbsp fresh lemon juice
✅ ¼ cup unsweetened coconut milk or cashew cream (for a touch of creaminess)
✅ 2 tbsp nutritional yeast (adds a slight cheesy flavor)
✅ ¼ cup fresh basil, chopped

Optional Toppings

✅ Vegan Parmesan cheese
✅ Toasted pine nuts
✅ Extra fresh basil or parsley

Instructions

1️⃣ Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ¼ cup pasta water, then drain and set aside.

2️⃣ Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the zucchini, yellow squash, bell pepper, carrots, broccoli, and peas. Sauté for 4–5 minutes until just tender but still vibrant.

3️⃣ Add the Tomatoes & Seasonings: Stir in the cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for another 2 minutes, allowing the tomatoes to soften slightly.

4️⃣ Create the Sauce: Pour in the vegetable broth, lemon juice, coconut milk (or cashew cream), and nutritional yeast. Stir well and let simmer for 2 minutes until the sauce slightly thickens.

5️⃣ Combine Everything: Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is well coated in the sauce. If needed, add a splash of reserved pasta water for extra moisture.

6️⃣ Finish & Serve: Remove from heat and stir in fresh basil. Garnish with vegan Parmesan, toasted pine nuts, or extra basil for an extra pop of flavor. Serve immediately and enjoy!

Tips for the Best Pasta Primavera

🌱 Use Seasonal Veggies – Swap in asparagus, mushrooms, or spinach based on what’s fresh!
🍋 Adjust the Sauce – Add more broth or lemon juice for a lighter sauce, or more cashew cream for a richer taste.
🔥 Spice It Up – Toss in extra red pepper flakes for a little heat!
❄️ Make It Ahead – Store in an airtight container for up to 3 days.

This Vegan Pasta Primavera is light, yet full of flavor, making it the perfect feel-good meal that’s as beautiful as it is delicious. Once you try it, you’ll crave it again and again!