This Vegan Pasta Primavera is the perfect way to bring color, flavor, and freshness to your dinner table. It’s loaded with tender vegetables, tossed in a light garlic and olive oil sauce, and finished with a squeeze of lemon for brightness. Every forkful tastes like spring — simple, wholesome, and full of life.
The first time I made this, it was one of those “clean out the fridge” nights. I had zucchini, carrots, bell peppers, and a box of pasta just sitting there. I sautéed everything with garlic, tossed in the pasta, and added lemon juice and olive oil. My family loved it so much that it became a regular dinner. Now it sits right beside my Zucchini Chickpea Stir Fry and One Pot Vegetarian Chili Mac as one of our go-to plant-based meals.
Vegan Pasta Primavera
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and onion, cooking until fragrant, about 2 minutes. Add zucchini, bell pepper, broccoli, and carrot. Cook for 5–6 minutes, stirring occasionally until tender-crisp.
- Stir in cherry tomatoes and peas, cooking for another 2 minutes until the tomatoes begin to soften.
- Add the cooked pasta to the skillet along with lemon juice, red pepper flakes, salt, and black pepper. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce.
- Remove from heat and toss in fresh basil. Serve warm, topped with a sprinkle of vegan parmesan or nutritional yeast if desired.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Vegan Pasta Primavera
This Vegan Pasta Primavera is quick, fresh, and endlessly customizable. It’s the kind of meal that feels light yet satisfying, with all the vibrant colors and flavors of the season. You can use any vegetables you have on hand, and the whole dish comes together in less than 30 minutes — no cream, no cheese, just real ingredients and big flavor.
If you enjoy healthy, veggie-forward recipes like my Cottage Cheese and Veggie Bake or Cottage Cheese and Spinach Crustless Quiche, this dish will fit perfectly into your weeknight routine.
Ingredients You’ll Need
For the Pasta:
- 12 oz spaghetti or penne (use gluten-free if needed)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 zucchini, sliced into half-moons
- 1 yellow bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 carrot, julienned
- ½ cup frozen peas
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- Juice of ½ lemon
- Fresh basil or parsley, chopped
Optional Add-Ons:
- Nutritional yeast for cheesy flavor
- Vegan parmesan for garnish
- Toasted pine nuts for crunch
Like my Cottage Cheese Egg Bites, this dish uses simple ingredients that come together into something surprisingly rich and satisfying.
How to Make Vegan Pasta Primavera
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Sauté the Veggies
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and onion, cooking until fragrant, about 2 minutes. Add zucchini, bell pepper, broccoli, and carrot. Cook for 5–6 minutes, stirring occasionally until tender-crisp.
Step 3: Add Tomatoes and Peas
Stir in cherry tomatoes and peas, cooking for another 2 minutes until the tomatoes begin to soften.
Step 4: Toss It All Together
Add the cooked pasta to the skillet along with lemon juice, red pepper flakes, salt, and black pepper. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce.
Step 5: Finish & Serve
Remove from heat and toss in fresh basil. Serve warm, topped with a sprinkle of vegan parmesan or nutritional yeast if desired.
It’s just as quick and effortless as my Buffalo Chicken Bowls — simple ingredients, one pan, and a meal that feels as good as it tastes.
Tips for Perfect Vegan Pasta Primavera
- Use fresh vegetables: They give the dish its signature color and flavor.
- Cook veggies lightly: You want them tender-crisp, not soggy.
- Add lemon at the end: It keeps the flavors bright and vibrant.
- Save the pasta water: It helps create a silky sauce without cream.
These same smart cooking tricks are what make my Cottage Cheese Beef Noodle Bake taste so balanced — a little timing and freshness go a long way.
Flavor Variations
- Creamy Vegan Primavera: Stir in a few tablespoons of coconut cream or cashew cream for richness.
- Pesto Twist: Toss the pasta in vegan pesto for a herby, nutty flavor.
- Spicy Version: Add chili flakes or a drizzle of sriracha for extra heat.
- Mediterranean Style: Add olives, artichokes, and sun-dried tomatoes.
This recipe is as flexible as my Cheesy Tortilla Quiche — one base, endless delicious variations.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions in airtight containers for up to 2 months.
Reheating: Warm gently on the stovetop with a splash of olive oil or water.
It’s as meal-prep friendly as my One-Pan Chicken Gallaba Skillet — easy to reheat and great for lunch the next day.
Frequently Asked Questions
1. What vegetables work best for Vegan Pasta Primavera?
Zucchini, bell peppers, carrots, and cherry tomatoes are classics, but you can use whatever’s in season.
2. Can I make this gluten-free?
Yes! Use your favorite gluten-free pasta and check that your sauce ingredients are gluten-free.
3. Can I make it creamy without dairy?
Definitely. Stir in coconut cream, oat milk, or a spoonful of cashew cream for a luscious finish.
4. How do I add more protein?
Toss in chickpeas, tofu, or vegan sausage for a heartier version.
The Final Bite
This Vegan Pasta Primavera is everything you want in a quick, wholesome meal — light, flavorful, and full of color. It’s the perfect plant-based dinner that feels indulgent but is secretly packed with veggies.
Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this pasta brings brightness and joy to every plate — simple, fresh, and so satisfying.