Vegan Pasta Primavera
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I absolutely love a meal that feels like a celebration on a plate, and this Vegan Pasta Primavera is just that! It’s colorful, fresh, packed with seasonal vegetables, and delicious Italian flavors. The best part? I can have this family-friendly meal on the table in just 25 minutes.
When I first started experimenting with plant-based meals, I realized that many pasta dishes were either too simple or too heavy with creamy sauces. But what if I could create a pasta dish that was light, satisfying, and loaded with nutrition? That’s exactly why I love this vegan pasta primavera, it’s the perfect balance of hearty, wholesome, and vibrant – much like my vegetarian pesto pasta.
My family asks for pasta every single week, and I don’t blame them. This 30-minute vegan pasta primavera is my go-to for satisfying their carb cravings while secretly packing in a rainbow of fresh veggies. Win-Win! 🙂
👩🏽🍳 Why I Love This Recipe
I find that pasta dishes are one of the easiest ways to eat more vegetables, and this vegan primavera pasta is my absolute favorite because it highlights fresh produce in the best way possible. Plus, it’s one of the easiest meals to throw together, making it a staple in my kitchen when I need something quick and healthy.
What makes this one-pot primavera pasta recipe a total winner in my house is that my family absolutely loves it, especially in the spring and summer when everything is at its peak! I always toss in a mix of zucchini, bell peppers, summer squash, and baby spinach because they add so much color, crunch, and a boost of nutrients. And the best part? It’s totally flexible! Whatever veggies are hanging out in the fridge can go right in. Unlike those heavy, cream-based pasta dishes, this one stays light and fresh, loaded with Italian seasonings, garlic, and a generous sprinkle of vegan parmesan.
If you’re like me and always looking for ways to sneak in extra protein (especially for those always-hungry family members!), I highly recommend tossing in some chickpeas or tofu. I’ve done this a few times, and let me tell you – no leftovers. Ever. And honestly, once you try it, I guarantee this pasta will earn a permanent spot in your weekly dinner lineup. It’s proof that eating plant-based isn’t just good for you, it’s crazy delicious, too. I hope you love this plant based pasta recipe as much as we do.
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🥘 Ingredients
I only need a handful of simple, fresh ingredients to bring this Vegan Pasta Primavera to life.
Pasta: I love using whole wheat penne for extra fiber, but any pasta shape works, pick your favorite.
Olive Oil: A little drizzle helps sauté the veggies to perfection.
Veggies: I go for a colorful mix of bell pepper, onion, zucchini, squash, and spinach, but honestly, any veggies you love will work.
Garlic: Because let’s be real, Italian food without garlic is just not the same.
Spices: A blend of Italian seasoning, oregano, salt, black pepper, and crushed red pepper gives this dish bold flavors.
Vegan Parmesan Cheese: The perfect finishing touch for that cheesy, savory kick.
Marinara Sauce: I use my favorite low-sugar jarred marinara to save time, but homemade marinara sauce works too.
🍲 Substitutions
Garlic: If I don’t have fresh garlic on hand, I just add a little garlic powder to the spice blend.
Vegan Parmesan Cheese: Sometimes I use nutritional yeast instead, or just leave off the cheese altogether. If I’m making this vegetarian instead of vegan, I’ll go with regular parmesan.
Marinara Sauce: Any marinara works, but I also love switching things up with pesto or another sauce. Pesto is especially great with the fresh spring veggies in this dish.
🔪 How To Make
This easy-to-make vegan pasta primavera is the perfect marriage of tender pasta and fresh, colorful veggies. Here is how I make it:
Make The Pasta And The Veggies
Cook Your Pasta: I cook the pasta in a large pot of water according to package directions (on high or medium-high heat) until it’s al dente. Then, I drain the cooked pasta.
While The Pasta Cooks, Make The Cooked Veggies: I heat a generous drizzle of olive oil in a large skillet over medium heat, then add the onions, peppers, and garlic, letting them sauté for about 5 minutes until they start to soften. Next, I toss in the zucchini, squash, baby spinach, Italian seasoning, oregano, salt, pepper, and crushed red pepper, stirring everything together as the flavors start to build.
Sauté: Then, I saute the veggies for 10 minutes or until they have cooked through but are still slightly crisp.
Putting It All Together
Mix The Pasta With The Sauce And Cooked Veggies: I stir gently, making sure everything is well combined, and let the flavors meld together. I always do a quick taste test and add a little more salt and pepper if needed. When it’s ready, I serve it up right away, finishing with a sprinkle of vegan parmesan and some fresh herbs.
💭 Expert Tips
My #1 Secret Tip for making the best Vegan Pasta Primavera is to cook the pasta al dente. I’ve found that cooking the pasta 1-2 minutes less than the package instructions keeps it perfectly firm, so it doesn’t turn mushy when mixed with the warm sauce and sautéed veggies.
Other Tips To Keep In Mind:
- Use Fresh Vegetables: I always use fresh, seasonal veggies for the best flavor and texture. It’s easy to swap in whatever I have on hand, making this dish super versatile.
- Cut Vegetables Evenly: I make sure to cut all my veggies the same size so they cook evenly and are easier to eat. This keeps the texture just right, tender but never mushy!
- Salt Your Pasta Water: I always cook my pasta in a big pot of salted water to bring out its flavor. Since the pasta absorbs some of the salt, I adjust the seasoning on the veggies as needed.
📖 Variations
I love how versatile this vegan pasta primavera is, it’s a delicious meal that never gets boring. Want to switch things up? Try these variations:
Make It For Kids: My kids love pasta, and this recipe is a total win because it’s mild, and packed with hidden veggies. If you have picky eaters, blend 2 cups of the sautéed veggies with 1 cup marinara sauce until smooth, they’ll never know.
Creamy Vegan Pasta Primavera: When I’m craving a creamy version, I blend ½ cup soaked cashews (or white beans) with ¾ cup reserved pasta water, 2 tbsp lemon juice, 1 tsp lemon zest, and 1 clove garlic for a light, dairy-free cream sauce.
Roasted Vegetables: Roasting the veggies adds an amazing caramelized flavor that takes this dish up a notch. I chop 3 cups of mixed veggies, toss them with 1 tbsp olive oil, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper, then roast at 400°F for 20 minutes before mixing them in.
🍽 Serving Suggestions
Here are a few of my favorite ways to pair this easy delicious vegan pasta primavera:
With A Side Dish: This vegan pasta primavera recipe would go fabulously with any vegetable but I highly recommend my stuffed zucchini flowers, or this delicious spinach and arugula salad.
With Soup: I serve this satisfying vegan veggie pasta dish with a light soup like my vegan asparagus soup, my comforting vegan tomato soup, or my easy cucumber gazpacho for warmer summer evenings.
With Bread: A piece of crusty bread would be perfect with vegan pasta and veggies. Try my air fryer garlic bread, or this healthy vegan buckwheat bread. A French baguette would also be a lovely choice.
🫙 Storage Directions
Refrigerating: I store leftovers in an airtight container in the fridge, and they stay fresh for 3-4 days. If I’m using wheat pasta, the texture holds up well, but I’ve noticed that gluten-free pasta tends to break down a little faster.
Freezing: I love making a big batch and freezing individual portions for easy meals later. I transfer the pasta to a freezer-safe container, and it keeps well for up to 3 months.
Reheating: If frozen, I let the pasta thaw in the fridge overnight or use the microwave’s defrost setting. When reheating from the fridge, I warm it in the microwave or on the stovetop over medium heat with a drizzle of olive oil, stirring frequently until heated through.
Make Ahead: For meal prep, I either make the full dish ahead of time or just chop the veggies in advance. I don’t cut them more than a day or two ahead, and I store them in an airtight container with a paper towel inside to absorb moisture.
❓Recipe FAQs
IS THIS VEGAN PASTA PRIMAVERA HEALTHY?
As a nutritionist, I love recipes that are both delicious and naturally healthy, and this Vegan Pasta Primavera is exactly that! It skips the heavy cream and instead highlights fresh, nutrient-dense vegetables, whole wheat pasta, and a light marinara sauce for a meal that’s satisfying without being overly rich. It’s low in fat, high in fiber, and packed with essential vitamins and minerals, making it a wholesome, well-balanced dish that supports overall health while still tasting amazing.
ARE THERE ANY VEGETABLES THAT SHOULD NOT BE USED?
I’d say that with my recipe you can use any vegetables, and I believe in that. The only thing I would caution you about is that there are some vegetables that will take longer to cook than others. If you’re going to use those, you can cut them in much smaller pieces or you can cook them separately, or start them first and add the quicker-cooking vegetables later. Examples of vegetables that take longer to cook: sweet potatoes or regular potatoes, winter squash, carrots, parsnips, and other root vegetables.
WHAT IS THE BEST PASTA SHAPE FOR PASTA PRIMAVERA?
The best pasta shapes for vegan primavera tend to be medium pasta shapes such as penne, farfalle (bowties), ziti, rigatoni, medium shells, fusilli, gemelli, etc.
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🎥 Watch How to Make It
Vegan Pasta Primavera
I absolutely love a meal that feels like a celebration on a plate, and this Vegan Pasta Primavera is just that! It’s colorful, fresh, packed with seasonal vegetables, and delicious Italian flavors. The best part? I can have this family-friendly meal on the table in just 25 minutes.
Servings: 4 servings
Calories: 382kcal
Ingredients
- 1 cup dry whole wheat penne pasta
- 1 red onion diced
- 3 red peppers diced
- 3 zucchini cut into quarters and diced
- 3 summer squash cut into quarters and diced
- 4 cups baby spinach leaves roughly chopped
- 5-8 cloves garlic minced (depending on how garlicky you like it!)
- 1 tbsp dried Italian seasoning
- 1 tsp dried oregano more to taste
- ¾ tsp salt more or less to taste
- ¼ tsp black pepper more or less to taste
- ⅛ tsp crushed red pepper
- 8 tbsp grated vegan parmesan cheese 2 tbsp per serving
- 1 cup marinara sauce 1/4 cup per serving
Instructions
- Heat 2 tsp olive oil in a large pan over medium heat. Add the onions, peppers and garlic, saute 5 minutes.
- Add the zucchini, squash, baby spinach, Italian seasoning, Oregano, salt, pepper, and crushed red pepper, saute 10 minutes or until the veggies have cooked through but are still slightly crisp.
- While the veggies are cooking, cook the pasta according to package directions.
- Serve the pasta with sauce, veggies, and top with parmesan cheese.
Notes
- My #1 Secret Tip for making the best Vegan Pasta Primavera is to cook the pasta al dente. I’ve found that cooking the pasta 1-2 minutes less than the package instructions keeps it perfectly firm, so it doesn’t turn mushy when mixed with the warm sauce and sautéed veggies.
- Use Fresh Vegetables: I always use fresh, seasonal veggies for the best flavor and texture. It’s easy to swap in whatever I have on hand, making this dish super versatile.
- Cut Vegetables Evenly: I make sure to cut all my veggies the same size so they cook evenly and are easier to eat. This keeps the texture just right, tender but never mushy!
- Salt Your Pasta Water: I always cook my pasta in a big pot of salted water to bring out its flavor. Since the pasta absorbs some of the salt, I adjust the seasoning on the veggies as needed.
- Note: 1 serving = 1/4 cup pasta (dry) + 1/4 cup sauce + 2 tbsp cheese + 1/4 of the veggie mixture.
Nutrition
Calories: 382kcal | Carbohydrates: 67g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Sodium: 987mg | Potassium: 1407mg | Fiber: 14g | Sugar: 8g
Love, love this one. I love all the veggies and my kids did too!
Aw yay! Thanks MacKenzie!
I made this pasta for dinner last night and it was wonderful! I didn’t even miss the meat!
Awesome! So happy to hear that Tayler!
This is such a lovely, delicious, and nutritious pasta dish!
Thank you so much Dana!
I’m not even vegan but I love having options like this! Thank you for this delicious recipe! 🙂
Awesome! Thanks Ashley!
This fresh and vibrant, veggie packed pasta primavera looks marvelous. It’s a perfect meal for my family.
Thanks so much Nikki!
Thank you very much, Anjali, for the recipe for gluten-free pasta. Bloating is the main problem for many people while eating pasta. Therefore, people will find this article useful.
This is a nice dish that is tasty as well as healthy. Thank you very much for the article.
So glad you liked this recipe Sumit!
I get so bloated when I eat pasta with gluten so this recipe was perfect! I did not have zuchini so I used mushrooms instead but it still turned out amazing! Definitely making this again.
Yay! So happy to hear that Kate!
OM, the colours on this pasta! I’m making it for lunch today as I was looking for something quick.
Yay! Can’t wait to hear how it turns out for you!
Oh my god that looks so good. I was drooling as soon as I got to the first photo.
Thanks Jacqueline! 🙂 Enjoy!
This is one of our favourite pasta dishes. So light and fresh.
Yay! So happy to hear that Dannii!
I love how colorful and delicious this pasta looks! A simple and quick weeknight dinner.
Thanks so much Biana! Enjoy!
This looks like a perfect summer pasta to make with the abundance of fresh CSA veggies that I am getting!
I will definitely try this recipe. Look so delicious!
Thanks Alice!! I’m sure you will love it!