Description
This vegan pasta primavera recipe is a bright, colorful 30-minute plant-based dinner made with sautéed spring vegetables, pasta, and a light lemon garlic sauce. Fully dairy-free and easily gluten-free.
Ingredients
12 ounces pasta of your choice
1 tablespoon olive oil
1 small onion, thinly sliced
4 cloves garlic, finely minced
1 medium zucchini, sliced into half moons
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 cup asparagus, cut into 2-inch pieces
1/2 cup frozen peas
1 medium carrot, thinly sliced
3/4 cup vegetable broth
1/3 cup full-fat coconut milk or cashew cream
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Red pepper flakes, optional
Fresh basil and parsley for serving
Vegan Parmesan for serving, optional
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1/2 cup pasta water before draining. Toss drained pasta with a drizzle of olive oil.
2. Heat olive oil in a large skillet over medium heat. Add onion and carrot and cook for 6 to 8 minutes until softened. Add garlic and cook 1 minute more.
3. Add zucchini, broccoli, and asparagus. Sauté 3 to 4 minutes until just tender. Add cherry tomatoes and frozen peas in the last minute.
4. Pour in vegetable broth and bring to a simmer. Stir in coconut milk, lemon juice, lemon zest, salt, and pepper. Simmer 2 to 3 minutes.
5. Add drained pasta to the skillet and toss to coat. Add reserved pasta water a little at a time until the sauce is silky.
6. Remove from heat and stir in basil and parsley. Serve with vegan Parmesan, extra lemon, and black pepper.
Notes
Use reserved pasta water to loosen the sauce and improve cling.
Fresh lemon juice and zest are essential avoid bottled lemon juice.
For a no-cream version, omit coconut milk and use extra broth.
Add white beans or chickpeas for extra protein.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Recipes
- Method: Stovetop, One-Pan
- Cuisine: Italian-American, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 7g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg