Vegan Pasta Primavera
Bright, colorful, and packed with plant-based goodness, Vegan Pasta Primavera is the ultimate showcase of vibrant seasonal veggies paired with tender pasta. This easy-to-make recipe features a medley of fresh vegetables like zucchini, broccoli, cherry tomatoes, and bell peppers, all sautéed to perfection and infused with garlic for a fragrant base. Tossed in a light vegetable broth and garnished with fresh basil and vegan Parmesan cheese, this dish offers a delightful combination of flavors and textures that's both nutritious and comforting. Ready in just 35 minutes, this dairy-free, meat-free pasta recipe is ideal for weeknight dinners or casual get-togethers, while offering a guilt-free indulgence everyone will adore. Perfect for keyword searches like “vegan pasta recipes,” “easy vegan dinner ideas,” and “healthy primavera pasta,” this dish is a must-try for anyone exploring plant-based cuisine!
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Recipe Information
Ingredients
- 12 oz Pasta (penne or fusilli recommended)
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 Red bell pepper, thinly sliced
- 1 medium Zucchini, sliced into half-moons
- 1 medium Yellow squash, sliced into half-moons
- 1.5 cups Cherry tomatoes, halved
- 1 cup Broccoli florets
- 0.5 cup Frozen peas
- 0.5 cup Vegetable broth
- 0.25 cup Vegan Parmesan cheese (optional), plus more for garnish
- 0.25 cup Fresh basil, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
Add the red bell pepper, zucchini, yellow squash, and broccoli to the pan. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cherry tomatoes and frozen peas. Cook for an additional 3–4 minutes until the tomatoes start to release their juices.
Pour in the vegetable broth, vegan Parmesan cheese (if using), salt, black pepper, and red pepper flakes (if using). Stir well to combine and allow the sauce to simmer for 3–4 minutes.
Add the cooked pasta to the skillet and toss to coat evenly with the vegetables and sauce.
Remove from heat and stir in the fresh basil.
Taste and adjust seasoning if needed. Serve hot, garnished with additional vegan Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 35.8 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3179 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
