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vegan pasta primavera recipe in creamy dairy-free sauce
Abby Pinkmann

Vegan Pasta Primavera Recipe

Vegan pasta primavera recipe is a fresh and colorful pasta dish made with tender vegetables, garlic, olive oil, herbs, and a light dairy-free cream sauce. This simple plant-based dinner feels creamy and comforting without becoming heavy, making it perfect for weeknight dinners, spring meals, and healthy meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz penne or fusilli pasta
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes
  • 1 cup peas
  • 3/4 cup cashew cream or oat cream
  • 1/4 cup nutritional yeast
  • 1 lemon, juiced
  • 1/2 cup reserved pasta water
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil and parsley

Equipment

  • large pot for cooking pasta
  • large skillet
  • colander
  • wooden spoon
  • Chef's knife
  • Cutting Board

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta until al dente according to package instructions.
  3. Reserve 1/2 cup of pasta water before draining the pasta.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add broccoli and red bell pepper and cook for about 4 minutes until slightly tender with lightly caramelized edges.
  6. Add zucchini and minced garlic, stirring frequently until fragrant.
  7. Stir in cherry tomatoes and peas and cook briefly until the tomatoes soften slightly while holding shape.
  8. Lower the heat and stir in cashew cream, nutritional yeast, lemon juice, and reserved pasta water.
  9. Season the sauce with salt and black pepper.
  10. Add the drained pasta directly into the skillet and toss until evenly coated in the creamy sauce.
  11. Finish with chopped basil and parsley before serving warm.

Notes

Cook the pasta only until al dente because it continues absorbing sauce after mixing. Reserve pasta water before draining because it helps create a silky sauce texture. Cook vegetables in stages so they stay crisp-tender and colorful instead of mushy. Add fresh herbs and lemon at the end for the brightest flavor.