This classic Vegan Pasta Primavera is filled with assorted vegetables and herbal seasoning, making it an easy and flavorful weeknight meal in 30 minutes!
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Pasta Primavera is a classic dish that is made with an abundance of fresh vegetables. While it has Italian roots, it became more popular in the United States after chef Sirio Maccioni introduced it in the 1970s at his New York City restaurant, Le Cirque.
This family-friendly vegan pasta primavera recipe is simple to assemble and makes for a complete family meal. Feel free to add the protein of your choice to this pasta dish.
This recipe is a great way to get my kids and husband to eat their vegetables while giving them a hearty dish they love!
💗 Why You’ll Love Vegan Pasta Primavera
Customizable: This is an excellent recipe to prepare based on the local produce that is in season. For this recipe, I’ve chosen a variety of vegetables based on what was available at the store.
Quick and Easy: The most time-consuming portion of this recipe is cutting the vegetables. However, you can cut down on that time by meal prepping the vegetables before hand or using pre-cut vegetables.
Family-Friendly: Pasta dishes are always a hit with my family; this one is no exception. Plus, you can load it up with vegetables, and your kids will eat them.
🥣 Ingredients and Notes
Penne Pasta: I like to use penne pasta for this recipe, but you can use the pasta of your choice. I recommend using gluten-free pasta such as chickpea or lentil to increase the protein content.
Red Onion and Garlic: These aromatic alliums bring tons of flavor to the dish.
Carrots: Provides texture and color.
Broccoli: A sturdy cruciferous vegetable that is full of vitamins and minerals. You could also use cauliflower if you choose, or broccolini.
Red Pepper: Provides a beautiful red color to the dish while also providing a subtle sweetness. Feel free to use yellow or orange pepper if you prefer.
Yellow Squash and Zucchini: Use these ingredients based on their seasonal availability. They are in season during the summer months, but if it is winter, consider using a winter squash instead.
Grape Tomatoes: There is no tomato sauce, but the grape tomatoes burst with juices.
Lemon Juice: Paired with a small amount of pasta water, the lemon juice compliments the vegetables and brings a bright and vibrant undertone to the pasta.
Italian Seasoning: With basil, oregano, rosemary, marjoram, and thyme, Italian seasoning provides a simple way to add various dried herbs to your dish in one seasoning combination.
Salt and Pepper: Added for taste.
Fresh Parsley: Adds a touch of color and freshness. Feel free to also top with a bit of vegan parmesan cheese.
👩🏻🍳 How to Make Pasta Primavera
- Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions. Stir to combine, and drain when al dente. Reserve ½ a cup of the pasta water.
- Heat the olive oil in a large skillet over medium heat. Add the red onions, garlic, and carrots. Saute for 2 minutes.
- Add the broccoli and red pepper, and saute for 2 minutes.
- Add the chopped yellow squash and zucchini. Cook for another 2 minutes or until the veggies soften.
- Add the tomatoes, Italian seasoning, salt, and pepper, and cook for another 2 minutes.
- Remove the saute pan from the heat. Add the drained and cooked pasta to the pan. Add the lemon juice, reserved pasta water, salt, and pepper. Toss to combine. Serve topped with vegan parmesan and fresh basil or parsley.
📝 Expert Tips
- Opt for various fresh, seasonal vegetables to maximize the flavor and nutritional value. Vegetables like cherry tomatoes, bell peppers, zucchini, asparagus, and broccoli work exceptionally well, providing a colorful mix.
- Cook the pasta al dente, ensuring it is slightly firm to the bite.
- Don’t forget to reserve ½ a cup of the pasta water to add to the dish.
- Start by sautéing the aromatic ingredients like the garlic and onions in olive oil before adding the vegetables.
- Keep the sauce light and simple. A combination of fresh lemon juice and pasta water is all you need.
- Aim for tender-crisp vegetables when cooking.
- Finish the dish with a generous sprinkle of fresh herbs.
- For a healthier twist, consider using whole wheat or alternative grain pasta. They add nutty flavors and additional nutritional benefits to the dish.
❓ FAQS
There is not a specific Primavera sauce. Instead the combination of vegetables, pasta water, lemon juice, and herbs create the flavor without the need for additional sauce. Add a touch of lemon zest for extra flavor.
You can add a wide variety of vegetables to pasta, depending on your taste preferences and the season. Here are some popular options: cherry tomatoes, bell peppers, zucchini, broccoli, spinach, kale, mushrooms, asparagus, artichoke hearts, olives, carrots, peas, and Brussels sprouts.
🍽 Serving Suggestions
Consider adding crispy tofu, tempeh, peas, or edamame beans for a protein boost. Sprinkle with vegan parmesan cheese and freshly chopped parsley.
Serve the pasta with slices of crusty garlic bread and a side salad with Italian dressing. For added spice, sprinkle with red pepper flakes.
❄️ Storage
Pasta Primavera is best enjoyed immediately after preparation. This ensures the pasta maintains its ideal texture and the vegetables stay crisp and flavorful.
Fridge: Store in the refrigerator in an airtight container for 3 to 4 days.
Reheat: Warm the pasta in the microwave until heated through.
😋 More Vegan Pasta Recipes!
Recipe
Vegan Pasta Primavera
Equipment
Ingredients
- 16 ounces penne pasta
- 2 tablespoon olive oil
- ½ cup red onion cut into thin slices
- 4 cloves garlic minced
- 1 carrot cut into thin slices
- 2 cups broccoli florets
- 1 red bell pepper cut into thin slices
- 1 yellow squash cut into chunks
- 1 zucchini cut into chunks
- 1 cup grape tomatoes cut into halves1/
- 2 tablespoon lemon juice
- ½ cup pasta water
- 2 teaspoon Italian Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- vegan parmesan for serving
- 2 tablespoon fresh pasley roughly chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions.
- Heat olive oil in a large skillet over medium heat. Add the red onions and garlic. Saute for 2 minutes.
- Add the carrots, broccoli, and red pepper, and saute for 2 more minutes.
- Add the yellow squash and zucchini. Cook for another 2 minutes or until the veggies soften.
- Add the cherry tomatoes and Italian seasoning, and cook for another 2 minutes.
- Remove the saute pan from the heat. Add the cooked pasta, ½ cup of pasta water, lemon juice, salt, and pepper. Top with fresh chopped parsley or basil, and vegan parmesan cheese.
Notes
- Opt for various fresh, seasonal vegetables to maximize flavor and nutritional value. Vegetables like cherry tomatoes, bell peppers, zucchini, asparagus, and broccoli work exceptionally well, providing a colorful and vibrant mix.
- Cook the pasta al dente, ensuring it is slightly firm to the bite.
- Start by sautéing aromatic ingredients like garlic and onions in olive oil before adding the vegetables.
- Keep the sauce light and simple. A combination of extra-virgin olive oil, fresh lemon juice, and pasta water is all you need.
- Aim for tender-crisp vegetables, preserving their vibrant colors and nutritional content.
- Finish the dish with a generous sprinkle of fresh herbs like basil or parsley.
- For a healthier twist, consider using whole wheat or alternative grain pasta. They add nutty flavors and additional nutritional benefits to the dish.
- Keep in the fridge in an airtight container for 3 to 4 days.
- Reheat in the microwave until heated through.
Gianne
The combination of fresh vegetables, tangy tomato sauce, and perfectly cooked pasta was amazing. It’s a great dish for anyone looking for a tasty and healthy meal option.
Sara Welch
Enjoyed this for dinner tonight and it was a savory success! Easy, hearty and delicious; definitely, a new favorite recipe!
Shadi Hasanzade
This pasta looks absolutely delicious! I love how vibrant and colorful the dish is with all those fresh vegetables. The perfect weeknight dinner!