Vegan Primavera Pasta Recipe
This vibrant vegan primavera pasta is loaded with fresh vegetables for a quick, healthy weeknight dinner. Enjoy a burst of color and flavor in every bite!
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Why I Love This Vegan Primavera Pasta
There’s something really rewarding about making a plant-based meal that feels both vibrant and satisfying. Vegan primavera pasta checks those boxes: it’s quick to make, easy to customize, and it never feels heavy yet keeps you full.
For me, primavera pasta is all about the vegetables. When you get that right balance of crisp-tender zucchini, sweet bell pepper, and juicy cherry tomatoes, every forkful tastes like summer. I especially like finishing the dish with fresh basil—the aroma alone is worth making the recipe for.
What I recommend for the best experience:
- Switch up the veggies for whatever is in season or in your fridge—think asparagus, snap peas, or even spinach.
- Finish with plenty of fresh basil, and don’t skip the nutritional yeast or a vegan parmesan if you want that cheesy kick.
- For a little extra heartiness, add cooked chickpeas, white beans, or a handful of toasted pine nuts.
You get a fresh, easy dinner on the table in half an hour. Can’t beat that after a long day—or before heading out for an evening walk.
Vegan Primavera Pasta
Al dente pasta tossed with sautéed spring vegetables and fresh basil, for a light and vibrant plant-based dish.
Ingredients
Instructions
- 1
In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat olive oil over medium heat. Add the sliced onion and garlic, and sauté until fragrant (about 2 minutes).
- 3
Stir in the bell pepper, zucchini, broccoli, and cherry tomatoes. Cook for about 5-7 minutes, or until the vegetables are tender but still crisp.
- 4
Add the cooked pasta to the skillet with the sautéed vegetables. Sprinkle in Italian seasoning, salt, and pepper. Toss everything together until well combined and heated through.
- 5
Plate the pasta and garnish with fresh basil and nutritional yeast or vegan parmesan if desired. Enjoy immediately.
Notes
Swap in seasonal veggies like asparagus, snap peas, or spinach for variety.
Use gluten-free pasta for a gluten-free version.
Add beans or tofu to boost protein and heartiness.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Both long noodles like spaghetti and shorter shapes like penne or fusilli work great. Choose a pasta that holds the veggies well.
Yes, just use your favorite gluten-free pasta, such as chickpea or brown rice pasta. The rest of the ingredients are naturally gluten-free.
Add cooked chickpeas, white beans, or top with roasted tofu for an easy protein boost.
Yes, this recipe is naturally dairy-free. Use nutritional yeast or vegan parmesan for a cheesy flavor without any dairy.
Absolutely! This recipe is very flexible—try additions like asparagus, spinach, snap peas, or carrots based on seasonality and preference.
