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