Vegan Pasta Primavera

4.82 from 16 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Entree

Cuisine: American, Italian

Servings:

Calories: 404kcal

Author: Alissa Saenz

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition