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Vegan pasta on a white plate with a fork

Vegan Pasta Primavera

Vegan Pasta Primavera! It's a light and refreshing pasta dish made with fresh spring vegetables and Fusilli pasta tossed with fresh lemon juice, vegan parmesan cheese, and salt and pepper. Made in under 20 minutes!
5 from 2 votes
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 317kcal
Author: Sarah McMinn

Ingredients

Pesto Pasta

  • 12 oz fusilli pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ cup red onion, thinly sliced
  • 6 oz (about 1 ½ cups) asparagus, cut into 1" pieces
  • 1 cup broccolini, cut into 1" pieces
  • ½ yellow bell pepper, seeded and thinly cut
  • ½ medium zucchini, chopped
  • ¾ cup frozen peas
  • 1 heaping cup cherry tomatoes, halved
  • 3 tbsp. vegan parmesan, I use Violife
  • juice of one lemon
  • ½ - 1 cup reserved pasta water
  • ¼ cup fresh basil, chopped
  • salt and pepper, to taste

Instructions

  • Bring 2 quarts of water to boil and add fusilli pasta. Cook, uncovered, for 7-9 minutes until pasta is al dente. Remove from heat, strain through a colander, reserving 1 cup of pasta water, and set aside. 
  • While pasta is cooking, heat oil in a large skillet over medium-high heat. Once the oil is hot, reduce heat to medium and garlic and onion. Sauté for 2 minutes. Add asparagus, broccolini, and bell pepper and sauté for an additional two minutes, until the asparagus and broccolini are vibrantly green. Add zucchini and frozen peas and sauté for an additional 2 more minutes until all the vegetables are warm but should not be fully cooked; they should still have a bit of a crunch to them.
  •  Turn heat to low. Add pasta, ½ cup reserved pasta water, lemon juice, parmesan, and salt and pepper, stirring to combine until the pasta is well incorporated. You may need to add an additional ½ cup of pasta water if it feels like it's sticking together. Taste and adjust seasonings.
  • Remove from heat and stir in cherry tomatoes and basil. Serve immediately with artisan bread and a vegan caesar salad.

Notes

Serving and Storing - Serve the pasta immediately with artisan bread and a vegan caesar salad. Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When ready to eat, gently reheat the pasta over the stove with 1-2 tablespoons of water. You can also freeze this pasta for up to three months. When ready to eat, pull it out of the freezer and let it thaw in the refrigerator overnight or at room temperature for at least 2 hours before rewarming it over the stove.
Recipe Tips
  1. Do not overcook the pasta. It should feel slightly undercooked as it will finish cooking at the end along with the vegetables.  
  2. Likewise, do not overcook your vegetables. They should have a slight crunch to them. 4-6 minutes should be all you need.
Variations - This recipe is highly versatile. Feel free to swap in or out any vegetables. Aim to use about 6 cups of vegetables for every 12 ounces of pasta.

Nutrition

Calories: 317kcal | Carbohydrates: 53g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 94mg | Potassium: 395mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1177IU | Vitamin C: 49mg | Calcium: 115mg | Iron: 2mg