Vegan Pasta Primavera
Vegan Pasta Primavera is a classic American pasta dish made in a lemon cream sauce with a variety of fresh, colorful, and crunchy vegetables!
- 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
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!
- 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!
Calories: 534kcal | Carbohydrates: 92g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 272mg | Potassium: 825mg | Fiber: 7g | Sugar: 14g | Vitamin A: 5218IU | Vitamin C: 82mg | Calcium: 226mg | Iron: 3mg