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A Bowl of Vegan Pasta Primavera with a Fork and Bunch of Parsley in the Background
Vegan Pasta Primavera
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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 30 minutes.

Course: Entree
Cuisine: American, Italian
Servings: 4
Calories: 404 kcal
Author: Alissa Saenz
Ingredients
  • 8 ounces dried pasta (capellini works well, any variety will work)
  • 8 ounces asparagus spears, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil, plus a dash more, for tossing the pasta
  • 1 medium onion, diced
  • 2 medium carrots, chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 cup light coconut milk
  • 2 tablespoons lemon juice
  • 1 small zucchini, chopped
  • 1 cup julienne cut sun-dried tomatoes
  • 1 cup frozen peas, thawed
  • 1/2 cup fresh basil, chopped
  • 1/2 cup fresh parsley, chopped
  • 3/4 teaspoon salt, or to taste
  • Black pepper to taste
  • Crushed red pepper flakes, to taste
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. 2 minutes before the pasta is done cooking, add the asparagus. 

  2. When the pasta and asparagus are done, drain them together into a colander. Return them to the pot and toss with a dash of olive oil.

  3. While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the onion and carrot. Sauté for about 8 minutes, until the carrot begins to soften.

  4. Add the garlic and sauté 1 minute more, until very fragrant.

  5. Add the wine, coconut milk, lemon juice, zucchini and sun-dried tomatoes. Simmer for about 4 minutes, stirring occasionally, until the zucchini softens and the alcohol has cooked off.

  6. Stir in the peas, and then add the pasta and asparagus to the pot. Toss a few times to distribute the veggies, then remove the pot from heat.

  7. Stir in the basil and parsley, then season with salt, pepper and red pepper flakes.

  8. Divide onto plates and serve.

Nutrition Facts
Vegan Pasta Primavera
Amount Per Serving
Calories 404 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7.7g39%
Sodium 522mg22%
Potassium 759mg22%
Carbohydrates 51.2g17%
Fiber 6.6g26%
Sugar 8.8g10%
Protein 12.3g25%
Calcium 70mg7%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.