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Creamy Vegan Pasta Primavera

Creamy Vegan Pasta Primavera

A quick and easy vegan pasta primavera with a creamy, dairy-free sauce and fresh vegetables.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet or saucepan
  • Pot for boiling pasta
  • Cutting board and knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.