Vegan Pasta Primavera

This vegan pasta primavera recipe is loaded with fresh spring vegetables in a creamy dairy-free sauce. It’s light, bright, and satisfying. Great for lunch or dinner!

Course Main Course

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 365kcal

Author Jenna Urben

Equipment

Ingredients

10 ounces penne pasta
2 tablespoon olive oil
1 large zucchini sliced into half moons or quartered
1 large yellow squash sliced into half moons or quartered
1 bunch asparagus chopped into 1-inch pieces
3 garlic cloves minced
1 cup cherry tomatoes halved
½ cup frozen peas thawed
1 tablespoon lemon zest
2 tablespoon lemon juice
1 teaspoon Italian seasoning
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 cup vegetable broth or water
1 cup canned coconut milk

Instructions

Bring a large pot of water to a boil and cook pasta al dente according to the package directions. Once cooked, drain, and set aside.
As the pasta cooks, warm olive oil in a large skillet over medium heat. Add the zucchini, squash, shallot, and asparagus. Cook under crisp-tender, you don’t want the veggies to be completely softened, just cooked down so they still have a nice texture.
Add the garlic, tomatoes, peas, lemon zest, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes. Continue to cook for another few minutes.
Pour in the vegetable broth and coconut milk, bring to a simmer, then turn off the heat. Stir in the cooked pasta and toss to combine. Serve immediately.

Notes

To thicken the sauce: After you add the pasta, bring sauce to a simmer and let cook for 3-5 minutes, stirring occasionally.

For extra flavor: Garnish with fresh chopped basil, other fresh herbs, ½ cup vegan parmesan, or ¼ cup vegan pesto.

Leftovers: Store leftover pasta in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.

Nutrition