Pasta Primavera

Pasta Primavera is one of those delightful dishes that brings a burst of color and flavor to your table. Imagine tender pasta tossed with fresh, vibrant vegetables, all coated in a creamy, zesty sauce. It’s perfect for a busy weeknight or a leisurely weekend dinner. This vegan delight makes sure everyone at the table can enjoy it, and it’s packed with nutrients. I love how easy it is to make and how you can play around with different veggies, based on what’s in season or what you have on hand. Let’s dive into this scrumptious Pasta Primavera recipe!

Why You’ll Love This Pasta Primavera Recipe

You’ll love this Pasta Primavera recipe for many reasons. First, it’s bursting with fresh flavors. Each bite combines the goodness of seasonal vegetables with al dente pasta. Plus, it’s a completely vegan dish, so it caters to a variety of diets while still being super satisfying. Also, the creamy sauce made from light coconut milk gives it that rich, comforting feel without being heavy. Whether you are a long-time vegan or just looking to eat more plant-based meals, this recipe will become a staple in your kitchen.

A Flavor-Packed Vegan Delight

One of the best parts about this dish is how it showcases vegetables. You can use anything you like! Asparagus, broccoli, zucchini, and sun-dried tomatoes add great texture and flavor. The light coconut milk blends beautifully with lemon juice, making the sauce refreshing. It’s a wonderful way to enjoy healthy foods that not only taste great but also make you feel good. Let’s get into the ingredients!

Ingredients

• 8 ounces dried penne pasta (or your favorite pasta shape)
• 8 ounces asparagus spears, trimmed and cut into 1-inch pieces
• 1 small broccoli crown, broken into florets (about 2 cups)
• 2 tablespoons olive oil, plus a dash more for tossing the pasta if needed
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• ½ cup dry white wine
• ½ cup light coconut milk
• 2 tablespoons lemon juice
• 1 teaspoon salt, plus more to taste
• 1 small zucchini, quartered and sliced
• 1 cup julienne cut sun-dried tomatoes
• 1 cup frozen peas, thawed
• ½ cup fresh basil, chopped
• ½ cup fresh parsley, chopped
• 1 teaspoon lemon zest
• Crushed red pepper flakes, to taste (optional)
• Black pepper, to taste
• Vegan Parmesan cheese, for serving

How to Make Pasta Primavera

Now, let’s walk through how to make this amazing dish. It’s easy and fun, and before you know it, dinner will be ready!

Boil the Pasta and Vegetables

First, start by bringing a large pot of salted water to a boil. This step is super important! Adding salt to the water makes sure the pasta is well-seasoned. Once it’s boiling, add the pasta. Set the timer for 2 minutes less than the package recommends for al dente. When the timer rings, toss in the asparagus and broccoli. Cook for another 2 minutes. You want the pasta to be tender but not mushy, and the veggies should be bright green. Once done, drain everything into a colander and let it sit.

Sauté the Aromatics

While the pasta cooks, let’s work on the aromatics! Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat. Toss in the diced onion and carrots. Sweat these for about 8 minutes. You want the carrots to start softening. Then, add the minced garlic. Sauté for about 1 minute until it gets fragrant. Your kitchen will smell fantastic!

Create the Sauce

Now it’s time to create the sauce. Stir in the dry white wine and bring it to a simmer. Let it cook for about 4 minutes. This reduces the wine, concentrating its flavor. Next, add the light coconut milk, lemon juice, and 1 teaspoon of salt. Stir well! Now, it’s time for the zucchini and sun-dried tomatoes to join the party. Simmer everything for another 4 minutes. Stir occasionally, and let the zucchini soften.

Combine and Finish the Dish

Now for the fun part! Add the drained pasta, broccoli, asparagus, and peas into the skillet. Toss everything together so the veggies and pasta mix well. Remove from heat and stir in the fresh basil, parsley, and lemon zest. This adds a fresh pop of flavor. Season with salt, black pepper, and red pepper flakes to taste. You can adjust these to your liking.

Serve

Grab your plates and divide the pasta primavera onto them. Top each serving with a sprinkle of vegan Parmesan cheese. It adds a nice touch and a bit of salty flavor. You’re ready to serve this delicious dish!

Tips For Success

• Use seasonal vegetables: For the best flavor and freshness, try to use veggies that are in season. They will taste much better!
• Adjust flavors: Don’t be shy! If you love garlic, add more. If you like it spicy, toss in extra red pepper flakes. This recipe is flexible!

Proper Storage

If you have leftovers (which is rare because it’s so good), store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. When you reheat, do so gently. Add a splash of water or vegetable broth if needed to bring back some moisture.

Variations

Looking to mix things up? Here are some tasty variations:

• Gluten-free option: Swap the penne for gluten-free pasta. Many great options are available that still taste amazing!
• Add your favorite veggies: Want more color? Consider adding bell peppers, snap peas, or even mushrooms. The possibilities are endless!
• Nutritional yeast: For a richer flavor, sprinkle in some nutritional yeast. It gives a cheesy taste without dairy. Or add more lemon juice for a tangier sauce.

Pairing Ideas

Want to make your meal complete? Here are some pairing ideas:

• Crisp salad: A fresh, crisp salad is perfect alongside this dish. It balances the richness of the pasta.
• Garlic bread: Who doesn’t love garlic bread? It’s a great addition for dipping in any leftover sauce!
• Light white wine: For an adult twist, serve it with a light white wine. It enhances the flavors of the dish perfectly.

FAQs

Can I use a different type of pasta?
Absolutely! Feel free to use any pasta shape you love, like fusilli or spaghetti. It will taste great no matter what!

Is this recipe gluten-free?
Yes! Simply substitute the pasta for gluten-free options. Many brands are available that don’t sacrifice taste or texture.

Can I prepare this dish in advance?
You can definitely prep the vegetables and sauce ahead of time. Just cook the pasta right before serving for the best texture.

What if I don’t have white wine?
No worries! You can swap out the white wine with vegetable broth. This will still give the dish a lovely flavor.

Conclusion

Making Pasta Primavera is not just simple; it’s a joyful experience! You enjoy vibrant vegetables and pasta in a light and flavorful sauce. With only a few ingredients and steps, you’ll create a meal that’s both satisfying and nourishing. So, grab your ingredients, follow the steps, and delight in this vegan culinary masterpiece! It’s sure to be a hit at your table. Enjoy every bite!

More Easy Salads & Side Dishes Recipes:

• Crockpot BBQ Chicken Thighs
• Greek Chickpea Salad

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Pasta Primavera

Print Recipe

Pin Recipe

Pasta Primavera is a delightful vegan dish that combines tender pasta with fresh, colorful vegetables, all coated in a light, creamy sauce.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 8 ounces dried penne pasta (or your favorite pasta shape)
• 8 ounces asparagus spears, trimmed and cut into 1-inch pieces
• 1 small broccoli crown, broken into florets (about 2 cups)
• 2 tablespoons olive oil, plus a dash more for tossing the pasta if needed
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• ½ cup dry white wine
• ½ cup light coconut milk
• 2 tablespoons lemon juice
• 1 teaspoon salt, plus more to taste
• 1 small zucchini, quartered and sliced
• 1 cup julienne cut sun-dried tomatoes
• 1 cup frozen peas, thawed
• ½ cup fresh basil, chopped
• ½ cup fresh parsley, chopped
• 1 teaspoon lemon zest
• Crushed red pepper flakes, to taste (optional)
• Black pepper, to taste
• Vegan Parmesan cheese, for serving

Instructions

• Boil salted water and cook pasta for 2 minutes less than package directions; add asparagus and broccoli for another 2 minutes.
• In a pot, heat olive oil, add onion and carrots; sauté for 8 minutes, then add garlic and sauté for another minute.
• Stir in white wine and simmer for 4 minutes; add coconut milk, lemon juice, and salt. Then add zucchini and sun-dried tomatoes, simmering for another 4 minutes.
• Combine the drained pasta, broccoli, asparagus, and peas into the sauce; stir in basil, parsley, and lemon zest. Season to taste.
• Serve topped with vegan Parmesan cheese.

Notes

Use seasonal vegetables for the best flavor and freshness.
Feel free to adjust flavors to your preference, like adding more garlic or red pepper flakes.

• Author: Rachael
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Calories: 350
• Sugar: 3g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 7g
• Protein: 10g
• Cholesterol: 0mg