Name: Vegan Pasta Primavera Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 ounces gluten-free pasta of choice; 1 cup vegetable broth; 4 tbsp olive oil; 1 red onion, diced; 6 cloves garlic, minced; 2 cups chopped broccoli florets; 1 diced red bell pepper; 1 small zucchini, sliced; 1 small yellow squash, sliced; 1 cup peas; 1 cup halved grape tomatoes; ½ cup cashew cream (see recipe); ½ cup cashew parmesan (see recipe); 2 tsp Italian seasoning; ½ to 1 tsp salt, to taste; ¼ tsp black pepper; ¼ tsp red pepper flakes; 3 tbsp fresh lemon juice (about 1-2 lemons); Zest of 1 lemon (about 1 tsp); 2 tbsp fresh parsley, chopped; 2 tbsp fresh basil, chopped

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If you have been searching for a vibrant, fresh, and comforting dish to brighten up your weeknight dinners, this Vegan Pasta Primavera Recipe is exactly what you need. Bursting with colorful veggies like broccoli, bell pepper, zucchini, and cherry tomatoes, it brings together a medley of textures and flavors that celebrate the bounty of the season. Tossed in a luscious cashew cream sauce and finished with a zesty lemon punch, this pasta is not only a feast for your taste buds but also a nourishing, plant-based favorite that anyone—even the most dedicated carnivores—will adore.

Ingredients You’ll Need

A white cast iron skillet filled with a colorful mix of cooked vegetables including bright green broccoli florets, green peas, yellow squash slices, quartered cherry tomatoes, diced red bell peppers, and chopped red onions. The vegetables are layered evenly, showing a mix of textures from soft to crisp, against a white marbled surface with a gray and white striped cloth partially under the skillet. The skillet handle points downward in the image. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, wholesome, and thoughtfully chosen to highlight the fresh vegetables while keeping the dish deliciously creamy and balanced. Each component plays an essential role in creating the perfect texture and vibrant flavor profile for this Vegan Pasta Primavera Recipe.

12 ounces pasta of choice: I used gluten-free pasta, but any pasta you like works perfectly here.
1 red onion, diced: Adds a hint of sweetness and subtle crunch to the mix.
6 cloves garlic, minced: Garlic deepens the flavor with a gentle, aromatic punch.
4 tbsp olive oil: The base for sautéing veggies and bringing everything together smoothly.
2 cups chopped broccoli florets: Tender, green, and packed with nutrients for vibrant color and bite.
1 diced red bell pepper: Sweetness and a pop of red, but feel free to swap with any color you prefer.
1 small zucchini, sliced: Adds a tender, slightly crisp texture and mild flavor.
1 small yellow squash, sliced: Complements zucchini’s texture and keeps the color palette bright.
1 cup peas: Juicy bursts of sweetness and a playful pop in every bite.
1 cup halved grape tomatoes: Brings acidity and juiciness, balancing the creamy sauce beautifully.
½ cup cashew cream: For a silky, dairy-free sauce base that makes this dish decadently creamy.
1 cup vegetable broth: Helps to create the sauce and infuses subtle savory depth.
2 tsp Italian seasoning: A perfect herbal blend for aromatic earthiness.
½ to 1 tsp salt: To taste, enhancing all the delicious flavors naturally.
¼ tsp black pepper: Adds gentle warmth to the dish.
¼ tsp red pepper flakes: A touch of heat to lift the flavor without overpowering.
½ cup cashew parmesan: Sprinkled on top for richness and a cheesy finish.
3 tbsp fresh lemon juice: Brightens the entire dish, balancing richness with acidity.
Zest of 1 lemon: Intensifies the lemon flavor and adds freshness.
2 tbsp each fresh parsley and basil: Fresh herbs to elevate and finish the plate with delightful aroma.

How to Make Vegan Pasta Primavera Recipe

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil, then cook your pasta according to package instructions until al dente. This ensures it has the perfect bite and won’t get mushy when tossed with the sauce later. Once cooked, drain and set aside, reserving a little pasta water if you’d like to loosen the sauce later.

Step 2: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat, then add the diced red onion and garlic. Sauté gently until softened and fragrant—a warm onion-garlic base is where this dish starts to build layers of flavor.

Step 3: Cook the Vegetables

Add the broccoli florets, diced bell pepper, zucchini, and yellow squash to the skillet. Stir and cook for about 5-7 minutes until the veggies are tender but still maintain a slight crunch. Next, stir in the peas and halved grape tomatoes, letting them warm through while keeping their brightness intact.

Step 4: Create the Creamy Sauce

Pour in the vegetable broth, Italian seasoning, salt, black pepper, and red pepper flakes. Stir well, allowing the flavors to meld together. Lower the heat and gently whisk in the cashew cream, bringing the sauce to a silky, creamy consistency that will cling to every pasta piece and vegetable.

Step 5: Combine Pasta and Sauce

Transfer the cooked pasta into the skillet with the sauce and veggies. Toss everything together carefully, making sure each strand and chunk of vegetable is beautifully coated in the luscious cashew cream sauce. If the sauce feels too thick, stir in a splash of reserved pasta water to loosen it up.

Step 6: Finish with Fresh Elements

Turn off the heat and stir in the fresh lemon juice, lemon zest, and chopped parsley and basil. This final step adds a burst of freshness and herbaceous aroma, elevating your Vegan Pasta Primavera Recipe to something truly special.

How to Serve Vegan Pasta Primavera Recipe

A white pot filled with a colorful mix of cooked penne pasta and fresh vegetables, including bright green broccoli florets, sliced yellow and green zucchini, halved red cherry tomatoes, small green peas, and chunks of red and purple onion. The ingredients create a vibrant, fresh look with a variety of colors and textures, all visible in the pot. A woman's hand is pouring a creamy white sauce from a glass jar into the pot, adding a smooth and rich layer to the colorful pasta and veggies below. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your pasta with a generous sprinkle of cashew parmesan for a cheesy, nutty flavor that mimics traditional parmesan in the best plant-based way. A little extra fresh basil or parsley left whole can bring pops of color that make the dish look as incredible as it tastes.

Side Dishes

This pasta is hearty on its own but pairs well with a simple mixed greens salad tossed in a tangy vinaigrette or a crusty vegan bread to mop up the creamy sauce. If you want an extra boost of veggies, a side of roasted asparagus or garlic sautéed mushrooms complements beautifully.

Creative Ways to Present

For a fun twist, serve this vegan primavera in individual pasta bowls garnished with edible flowers or a light drizzle of extra virgin olive oil. You can also turn it into a warm pasta salad by serving at room temperature, making it perfect for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to meld, making the dish even tastier the next day, though the fresh herbs and lemon zest may fade slightly.

Freezing

Because of the creamy cashew sauce and fresh vegetables, freezing isn’t ideal for this recipe as the texture of the vegetables and sauce can change after thawing. If you must freeze, use it within 1 month and thaw slowly in the refrigerator overnight.

Reheating

Reheat leftovers gently on the stove over low heat, adding a splash of vegetable broth or water to bring back creaminess and avoid drying out the pasta. Avoid microwaving at high heat to keep the sauce smooth and the vegetables tender-crisp.

FAQs

Can I use other vegetables in the Vegan Pasta Primavera Recipe?

Absolutely! This recipe is wonderfully versatile. Feel free to swap in asparagus, green beans, or mushrooms depending on your preferences and seasonal availability.

Is cashew cream difficult to make?

Not at all! Cashew cream only needs soaked cashews blended with water and a pinch of salt until smooth. It’s a simple, nutritious alternative to dairy creams that elevates this dish.

What pasta is best for this recipe?

Any pasta shape that holds sauce well works. Fettuccine, penne, or rotini are great options. Gluten-free or whole grain pasta also works perfectly if you prefer.

Can I make this dish oil-free?

Yes, you can sauté the vegetables in vegetable broth or water instead of olive oil to reduce fat. Keep in mind the texture and mouthfeel will be slightly different but still delicious.

How can I add protein to this Vegan Pasta Primavera Recipe?

Adding cooked chickpeas, white beans, or even tossing in some toasted pine nuts or hemp seeds can boost protein content while keeping the dish fully plant-based and balanced.

Final Thoughts

There is nothing quite like a colorful bowl of Vegan Pasta Primavera Recipe to remind us that eating plant-based can be vibrant, satisfying, and downright joyful. I encourage you to dive into this recipe, customize it with your favorite veggies, and savor every bite of creamy, fresh goodness. It’s one of those meals that feel like a warm hug from the inside out—perfect for any season or occasion.