Tender pasta and veggies are drenched in garlicky white wine sauce to make this incredibly flavor-packed vegan pasta Primavera. The best part: it all comes together in about 30 minutes.
Bring a large pot of salted water to a boil. Add the pasta. Refer to the package directions and set the timer for 2 minutes less than the time specified for al dente pasta.
Add the asparagus and broccoli when the timer goes off. Cook everything for 2 minutes more, until the pasta is tender and the veggies are bright green, then drain it all into a colander.
While the pasta cooks, coat the bottom of a large pot or skillet with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the onion and carrot. Sweat the vegetables for about 8 minutes, until the carrot begins to soften.
Add the garlic and cook it with the onion and carrots for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the wine, bring it to a simmer, and let it cook for about 4 minutes, until reduced by about half.
Stir in the coconut milk, lemon juice, 1 teaspoon of salt, zucchini and sun-dried tomatoes. Bring the mixture to a simmer and let it cook for about 4 minutes, stirring occasionally, until the zucchini softens.
Stir in the cooked pasta, broccoli, asparagus, and peas. Toss everything a few times to distribute the veggies, then remove the skillet from heat.
Stir in the basil, parsley, and lemon zest then season the dish with salt, pepper and red pepper flakes.
Divide onto plates and serve with vegan Parmesan cheese.