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.
- 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
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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.
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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.
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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.
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Add the garlic and cook it with the onion and carrots for about 1 minute, stirring constantly, until it becomes very fragrant.
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Stir in the wine, bring it to a simmer, and let it cook for about 4 minutes, until reduced by about half.
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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.
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Stir in the cooked pasta, broccoli, asparagus, and peas. Toss everything a few times to distribute the veggies, then remove the skillet from heat.
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Stir in the basil, parsley, and lemon zest then season the dish with salt, pepper and red pepper flakes.
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Divide onto plates and serve with vegan Parmesan cheese.
- Nutrition information does not include vegan Parmesan cheese.
- This recipe makes 4 generous servings. You could get up to 6 smaller servings out of it.