This Creamy Vegan Pasta Primavera is a flavorful, nutrient-packed dish ready in under 30 minutes! Featuring fresh vegetables sautéed in a rich, dairy-free sauce, it’s a comforting yet healthy meal perfect for busy weeknights or meal prep. Serve it over whole-grain or gluten-free pasta for a well-balanced, plant-based dinner.
🍝 Dietary Notes: Vegan, dairy-free, and loaded with nutrients.
Contents
Why You’ll Love This Recipe
- Quick and easy—ready in under 30 minutes.
- Packed with colorful, nutrient-dense vegetables.
- Rich and creamy without any dairy.
- Perfect for meal prep and reheats well.
Background Information
Primavera means “spring” in Italian, and Pasta Primavera is known for its fresh, vibrant vegetables. This creamy vegan version replaces traditional cream with a dairy-free alternative while maintaining the dish’s signature flavors. Whether you’re looking for a comforting dinner or a make-ahead meal, this recipe has you covered.
Cooking Tips
- Cook pasta until al dente, as it will continue to absorb sauce after mixing.
- Sauté vegetables in stages to keep them crisp-tender and not overcooked.
- Use full-fat coconut milk or cashew cream for a rich, creamy sauce.
Fun Additions or Variations
- Add sun-dried tomatoes or cherry tomatoes for extra flavor.
- Sprinkle with nutritional yeast or vegan parmesan for a cheesy touch.
- Use chickpea pasta or quinoa pasta for added protein.
Creamy Vegan Pasta Primavera
A quick and easy vegan pasta primavera with a creamy, dairy-free sauce and fresh vegetables.
Equipment
- Large skillet or saucepan
- Pot for boiling pasta
- Cutting board and knife
Ingredients
- 8 oz whole grain or gluten-free pasta brown rice, quinoa, or whole wheat
- 1 tablespoon olive oil
- 1/2 onion sliced
- 1 bell pepper sliced, any color
- 1 cup broccoli florets
- 1/2 cup mushrooms sliced
- 3 cloves garlic minced
- 1 cup full-fat coconut milk or cashew cream
- 1 tablespoon nutritional yeast optional, for cheesy flavor
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes optional, for spice
- Juice of 1/2 lemon for brightness
Instructions
- Cook the Pasta:Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables:In a large skillet, heat olive oil over medium heat.Add onions, bell peppers, and mushrooms, sautéing for 3-4 minutes until softened.Stir in broccoli and garlic, cooking for another 3 minutes.
- Make the Creamy Sauce:Pour in the coconut milk (or cashew cream) and stir well.Add nutritional yeast, Italian seasoning, salt, and pepper. Let simmer for 3-5 minutes until the sauce thickens slightly.
- Combine Everything:Add the cooked pasta to the skillet and toss to coat in the sauce.Squeeze in fresh lemon juice and stir to combine.
- Serve:Garnish with red pepper flakes or extra nutritional yeast. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently with a splash of plant-based milk to keep the sauce creamy.
- Swap coconut milk for blended silken tofu or almond milk for a lower-fat option.
Related Recipes
- Vegan Pesto Pasta with Roasted Veggies
- Garlic Mushroom Alfredo Pasta
- Zucchini Noodles with Vegan Cream Sauce
