Vegan Pasta Primavera (Easy, 30 Minute Meal)

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Delicious Vegan Pasta Primavera will knock your socks off with its incredible flavors. Tender pasta is combined with loads of fresh veggies, tossed in a rich marinara sauce, and is seasoned to perfection. The best part: you can whip up this family-friendly meal in just 25 minutes! 

Pasta Primavera is one of my favorite recipes to make. Whether you grow your own veggies, or love to hit the farmers market, this easy vegan pasta primavera recipe is simple to customize based on whatever you find in season!

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Pasta, in general, is a great meal for batch cooking or serving a crowd because it’s just so easy to make! And I guarantee my vegan version of traditional pasta primavera will satisfy even the pickiest eaters in your house!

My family seems to want to eat pasta every week, and this is the perfect recipe for satisfying their pasta craving, while still giving them something that’s healthy and tasty. I hope you love this recipe as much as we do!

Recipe Ingredients and Notes

Pasta: I used whole wheat penne pasta, but you can use any pasta shape you like! If you’re gluten-free, just substitute gluten-free pasta. If you want more protein, try a chickpea or lentil based pasta!

Olive Oil: For cooking the veggies

Veggies: Red bell pepper, Onions, Zucchini, Summer Squash and Baby Spinach were my choices, but you can literally put any of your favorite veggies into this simple pasta dish!

Garlic: Because you can’t have Italian food without garlic!

Spices: I used dried Italian Seasoning, Dried Oregano, Salt, Black Pepper, and Crushed Red Pepper Flakes to give this healthy pasta primavera its rich flavor. Any fresh herbs like fresh Basil, Thyme or Rosemary would also taste great in this dish.

Vegan Parmesan Cheese: As a topping! You can also use nutritional yeast, or leave off the cheese altogether.

Marinara Sauce: Feel free to make your own, or use your favorite low-sugar jarred variety. I chose to go with the jarred version to save time.

Tools and Equipment You’ll Need

• Measuring Cups & Spoons
• Garlic press to mince the garlic
• A sharp Chopping Knife and Cutting Board
• Large Nonstick Skillet or pan

Step by Step Instructions

Cook Your Pasta: Cook pasta in a large pot according to package directions (on high or medium-high heat) until it’s al dente.

While The Pasta Cooks, Make The Cooked Veggies: Heat olive oil in a large skillet 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.

Drain and Serve: Serve the cooked pasta with sauce, cooked vegetables, and top with vegan parmesan cheese.

What Makes This Vegan Pasta Primavera Healthy?

• Low In Calories: Each serving is less than 400 calories and is super satisfying! You can fill up on the veggies and pasta without all the guilt. 
• High in Protein and Fiber: One serving of this creamy vegan pasta primavera has 15 grams of plant protein and 14 grams of fiber! Fiber and protein both help keep you satisfied and fuller longer.
• Vitamins and Nutrients: Thanks to the ton of vegetables in this dish, you’ll find Potassium, Vitamin C, Folate, Vitamin B6, Magnesium and antioxidants in this recipe!

Recipe FAQs

How to Store and Keep

To Store: Let the pasta cool, then store in an airtight container. It will keep in the fridge for 4 days. 

To Freeze: Transfer the pasta to a freezer-safe airtight container and freeze for up to 3 months. This main dish is great for meal prep too! You can make a big batch of this vegan pasta primavera and store it in individual containers (so it’s ready to be reheated in portions).

To reheat: Place the pasta in the fridge the night before to thaw. If heating directly from frozen (without thawing), defrost in the microwave using the defrost setting. If heating from the fridge, warm the pasta it in the microwave or in a medium pot, on medium heat, with a drizzle of olive oil. Stir frequently and remove from the stove as soon as it’s hot. 

Recipe Variations

• This easy pasta recipe can literally hold tons of different veggies! Feel free to add in any seasonal vegetables you like — broccoli, cauliflower, asparagus, carrots, sweet peppers, fresh green beans or juicy tomatoes would all taste great in this easy meal.
• Add more protein: There are tons of good options for protein in this dish. To keep it vegan friendly, try adding some tofu or tempeh crumbles. If you aren’t vegetarian or vegan, you can always add meat to this recipe – diced chicken, grilled shrimp, or even bacon would all be tasty in this dish. 
• Add different toppings: Try some lemon zest, diced cherry tomatoes, fresh oregano, or parsley on top! 
• Try different pastas: switch up the pasta shape, or variety of pasta (e.g. gluten free pasta, chickpea/lentil pasta, quinoa pasta, etc!)

Top Tips for Making Vegan Pasta Primavera

• Use fresh vegetables whenever possible — just buy whatever is in season and customize as needed!
• When cutting the veggies, try to make them all the same size — this will make it much easier to eat. Cook the veggies until they are just tender (you don’t want to overcook them!)
• When cooking dry pasta, I recommend cooking it about 1-2 minutes less than what’s written on the box. That will make it perfectly al dente, and then the pasta won’t get overcooked when you combine it with the warm sauce and veggies.

Check Out These Other Delicious Pasta Recipes!

• Gluten Free Pasta Salad With Olives and Herbs
• Easy Vegetarian Spaghetti Sauce With Whole Wheat Pasta 
• Vegetarian Pesto Pasta
• Vegan Rasta Pasta
• Tuscan Bean Stew With Whole Wheat Pasta
• 25 vegetarian Italian Recipes

If you have tried this Vegan Pasta Primavera recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!