This vegan pasta primavera is fresh, easy to make and loaded with crisp vegetables! With a light but creamy lemon garlic sauce and lots of fresh herbs, this is the perfect recipe for Spring and Summer!
Why you’ll love this recipe
Traditional pasta primavera is a usually just pasta tossed with a bunch of sautéed vegetables then served with a creamy/buttery lemon sauce. It’s not usually vegan since it has butter and cream, but this recipe uses olive oil and cashew cream instead!
Like my lemony risotto, this vegan pasta primavera is seriously the perfect Spring/Summer recipe! It had tons of fresh and crispy vegetables, perfectly cooked pasta and finished off with a light lemon sauce.
You can keep it plant-based or serve it alongside some salmon, or throw in some chicken or shrimp into the mix!
You can use whatever vegetables you have on hand or whatever is in season! This pasta is ready in under 30 minutes, light and fresh but still cozy and comforting because…pasta!
How to make pasta primavera
Bring a large pot of salted water to a boil and cook pasta according to package instructions.
In a large pan, add half of the olive oil (2 tbsp) along with the diced red onion. Saute for about 5 minutes, then add 3 cloves of garlic. Saute an additional 2-3 minutes.
Add in the broccoli florets and bell pepper. Saute until the broccoli starts to soften slightly, but not too much.
Add in the peas, zucchini, yellow squash. Saute an additional 5 minutes, then add in the tomatoes.
Saute until the vegetables are soft to your liking. I like to keep them crisp, so I don’t saute for too long, but it depends on your preference. Set aside.
Meanwhile, to another small pot or pan, add the remaining 3 cloves of minced garlic with the other 2 tbsp of olive oil. Saute until just golden brown.
Add in the cashew cream, italian seasoning, vegetable broth, salt, pepper and red pepper flakes. Saute for a few minutes to allow the flavors to blend.
Add in the lemon juice, zest, and cashew parmesan. Whisk together and simmer over very low heat for about 5 minutes.
Combine the cooked pasta with the vegetables and pour on top the sauce. Toss to combine, then toss in the fresh parsley and basil.
Taste and add more salt, pepper, lemon zest or other herbs of choice. Enjoy!
Serving suggestions
I like to serve this vegan pasta primavera alongside my lemon pepper salmon or grilled chicken.
If you want to keep it plant-based, you can add in a can of (drained and rinsed) white beans or use a bean/legume based pasta to up the protein content.
Does it keep?
Yes! Once prepared, this recipe will keep in the fridge for about 3 days. You can enjoy it hot or cold like a pasta salad. I recommend storing it in an air tight container for best results.
How do you make pasta creamy without dairy?
Cashew cream! It’s my secret to all my creamy pasta sauces. It’s super thick and creamy like regular dairy cream, but made just from cashews and water.
Can I make it nut free?
You can sub the cashew parmesan for 1/4 cup nutritional yeast, and sub the cashew cream for either coconut cream or 1/4 cup tahini, though both of these will alter the flavor.
What pasta is best?
I like using penne because it’s simple and goes with just about everything. Rotini is also great because it clings to sauce really well, but even something like spaghetti or linguine would be great!
As far as pasta ingredients go, most store bought pastas are just made with wheat and are vegan! I of course kept it gluten free, so I like using a brown rice based pasta.
More pasta recipes you’ll love!
Follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this vegan spaghetti sauce recipe and let us know how it turns out!
Vegan Pasta Primavera
by: claire cary
Ingredients
- 12 ounces pasta of choice I used gluten free
- 1 red onion doced
- 6 cloves garlic minced
- 4 tbsp olive oil
- 2 cups chopped broccoli florets
- 1 diced red bell pepper any color works, but I like red
- 1 small zucchini sliced
- 1 small yellow squash sliced
- 1 cup peas
- 1 cup halved grape tomatoes
- ½ cup cashew cream click for recipe
- 1 cup vegetable broth
- 2 tsp Italian seasoning
- 1/2-1 tsp salt more or less to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- ½ cup cashew parmesan click for recipe
- 3 tbsp fresh lemon juice about 1-2 lemons
- zest of 1 lemon about 1 tsp
- 2 tbsp each, fresh parsley and basil
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- In a large pan, add half of the olive oil (2 tbsp) along with the diced red onion. Saute for about 5 minutes, then add 3 cloves of garlic. Saute an additional 2-3 minutes.
- Add in the broccoli florets and bell pepper. Saute until the broccoli starts to soften slightly, but not too much.
- Add in the peas, zucchini, yellow squash. Saute an additional 5 minutes, then add in the tomatoes. Saute until the vegetables are soft to your liking. I like to keep them crisp, so I don't saute for too long, but it depends on your preference. Set aside.
- Meanwhile, to another small pot or pan, add the remaining 3 cloves of minced garlic with the other 2 tbsp of olive oil. Saute until just golden brown.
- Add in the cashew cream, italian seasoning, vegetable broth, salt, pepper and red pepper flakes. Saute for a few minutes to allow the flavors to blend.
- Add in the lemon juice, zest, and cashew parmesan. Whisk together and simmer over very low heat for about 5 minutes. Whisk occasionally so nothing burns.
- Combine the cooked pasta with the vegetables and pour on top of the sauce. Toss to combine, then toss in the fresh parsley and basil. Let combine over low heat for a couple of minutes to allow the flavors to blend. Taste and add more salt, pepper, lemon zest or other herbs of choice. Enjoy!
Coby says
This was so incredibly delicious, fresh, and light-tasting! The sauce was so creamy! I absolutely loved it!
Claire Cary says
Thank you, Coby! So happy you enjoyed it.
Debi says
I commented early and tried to give you 5 stars but it changed it back to two. This was a 5 star recipe.
Debi says
This was my first time making a cream base for pasta without dairy and I was pleasantly surprised. Thank you for the wonderful recipe!
Trina says
I absolutely love this recipe! I didn’t have frozen peas so I threw in chopped frozen spinach and it was as delicious as ever. The cashew cream is so easy to make (I was intimidated at first!) and now I will use it as a base for any recipe that calls for dairy. Thank you!!
Susanne says
Great cold as a pasta salad, too! The whole family loved it as a side with grilled salmon and green asparagus!
Claire Cary says
Yum! Love that combo.