Vegan Pasta Primavera is a classic American pasta dish made in a lemon cream sauce with a variety of fresh, colorful, and crunchy vegetables! This vegan recipe is deliciously healthy and completely dairy-free!
Table of Contents
“Primavera” means “spring” in Italian, but don’t let its name fool you. This pasta dish originates from America’s very own New York City, becoming famous in the 1970s at New York’s Le Cirque restaurant. It quickly gained popularity and was soon being served across the country and internationally!
This popular pasta dish is so creamy, herb-filled, and packed with fresh flavors, similar to my Creamy Asparagus Alfredo Pasta. Pasta, vegetables, and a tasty sauce are always a winning combination in my house!
Made with a plant-based cream and an elegant blend of dried herbs and fresh vegetables, this vegan Pasta Primavera recipe is healthy and comforting. It is a quick and easy dish, making it perfect for a weeknight family dinner or a filling make-ahead lunch!
This dish is packed full of vitamins, especially when using all plant-based ingredients. You can add even more fresh spring vegetables into the mix for even more nutrients. These vegetables will be briefly fried for extra flavor, but they will still stay nice and crunchy for a great texture throughout the dish. It’s a great way to get more healthy food on the menu for kids! 😉
Baked vegan mac and cheese is a delicious comfort food favorite that is also good for you, and this creamy one pot broccoli pasta is a great recipe for kids too!
Ingredients
See recipe card for quantities.
- Pasta → penne or rigatoni are ideal. You can also use spaghetti or noodles of your choice! For gluten-free Pasta Primavera, use a gluten-free type of pasta (e.g. from Barilla).
- Olive oil → You can use your favorite cooking oil like avocado oil or almond oil. As this oil is for briefly frying the vegetables, it doesn’t need to have a very high smoke point.
- Red onion, garlic, carrots, zucchini, bell pepper, and cherry tomatoes → A colorful mix of veggies will provide lots of vitamins and important nutrients. Feel free to adjust this recipe’s vegetables to suit your preference, use your favorite ones or those that are currently in season. Vegetables with little water content should be fried first, and vegetables containing water should be added at the end.
- Cream → I use plant-based cream (soy or oat cream) For non-vegans, heavy cream can be used too.
- Dried herbs → A mix of dried herbs makes for a great aroma. I use thyme, basil, sage, oregano, and rosemary. Dried herbs are more potent than fresh herbs, but you can add a pinch of fresh herbs to garnish if you want to dress up your meal.
Optional: Parmesan & Red Pepper Flakes → Vegans can cook the pasta without this or just use a vegan parmesan cheese alternative. Don’t worry, with or without cheese, it tastes delicious!
Other vegetables you can use:
- Broccoli Florets
- Green Asparagus
- Fresh or Frozen Peas
- Green Beans
- Spinach
- Snow Peas
- Yellow Zucchini
Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Cook the pasta: Put the pasta in a large pot of boiling salt water and cook until al dente. Keep 4 tbsp of pasta water aside. Drain over a sieve.
- Sauté vegetables: Heat a large skillet over medium heat with olive oil. Add onion, garlic, and carrot, sauté for 3 minutes until fragrant.
- Add bell pepper and zucchini, cook for another 5 minutes.
- Add cherry tomatoes and cook for another 2 minutes.
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- Add sauce ingredients: Stir in dairy-free cream, vegan cheese, pasta water, lemon juice, and dried herbs. Season to taste with salt, black pepper, and red pepper flakes (optional).
- Add the pasta and mix: Add the drained cooked pasta, toss for one minute, and serve!
Tips and Variations
- Use a vegetable broth instead of pasta water for more flavor.
- Add lemon zest into the vegetable mix along with the lemon juice for added fresh citrus flavor.
- When adding the vegetables fry the ones with little water content first. Vegetables containing more water should be added at the end of the cooking time.
- Garnish with fresh basil for an extra special finish.
- Easily make this recipe Gluten-Free, use a gluten-free pasta alternative.
- You can use any plant-based cream (preferably heavy cream) to make this recipe, even coconut cream. I love to use this homemade vegan cashew cream.
- Vegetarians can use regular heavy cream and parmesan!
Storage & Reheating Instructions
Store any leftover pasta and vegetables in an airtight container in the fridge. It will stay fresh for up to 3 days.
Reheat the whole dish, or a portion of it, in a microwave-safe container in the microwave or in a frying pan with some water!
FAQs
What is a primavera sauce made of?
This classic creamy sauce is made with heavy cream and parmesan cheese. For this vegan Pasta Primavera recipe, use oat or soy cream and then simply omit the Parmesan or replace it with a vegan cheese alternative.
What to serve with Primavera Pasta?
Serve this creamy pasta dish with some focaccia garlic bread or additional veggies on the side, like green beans almondine.
More Creamy Pasta Recipes You Will Love
- Baked Feta Pasta
- Vegan Penne Alla Vodka
- Vegan Mac & Cheese
- One Pot Broccoli Pasta
- Creamy Pasta with Sun-Dried Tomatoes
- Vegan Spaghetti Carbonara
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Vegan Pasta Primavera
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Ingredients
- 10.5 oz pasta penne, rigatoni, or pasta of choice
- 2 tbsp olive oil
- 1 red onion chopped in rings
- 1 clove garlic minced
- 1 carrot in julienne strips
- 1 bell pepper yellow or orange, cut into cubes
- 1 zucchini sliced
- 1 ½ cups cherry tomatoes halved
- ⅓ cup + 1 tbsp dairy-free cream
- ⅓ cup vegan cheese optional
- 4 tbsp pasta water
- 1 tbsp lemon juice
- 1 tbsp dried Italian herbs
- salt & pepper
- red pepper flakes optional
Instructions
- Cook pasta in a large pot of boiling salt water until al dente. Keep 4 tbsp of pasta water aside. Drain over a sieve.
- Heat a large skillet over medium heat with olive oil. Add onion, garlic, and carrot, sauté for 3 minutes until fragrant.
- Add bell pepper and zucchini, cook for another 5 minutes.
- Add cherry tomatoes and cook for another 2 minutes.
- Stir in dairy-free cream, vegan cheese, pasta water, lemon juice, and dried herbs. Season to taste with salt, black pepper, and red pepper flakes (optional).
- Add drained pasta, toss for one minute, and serve!
Notes
- When adding the vegetables: Fry the veggies with little water content first, and veggies containing water should be added at the end.
- Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Gluten-Free: Regular pasta can be replaced with gluten-free pasta.
- Red Pepper Flakes: Omit if you don’t like hot food or don’t have them at home.
- Plant-Based Cream: You can use any plant-based cream (preferably heavy cream) to make this recipe, even coconut cream. I love to use this homemade vegan cashew cream.
- Vegetarians can use regular heavy cream and parmesan!
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