Vegan Pasta Primavera (Easy, 30 Minute Meal)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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
Most kids love pasta, even picky eaters! This easy recipe is super kid friendly because it’s mild in flavor and has great texture. If you have especially picky eaters, I recommend adding the veggies into a food processor with the marinara sauce and blending it all together, so they don’t realize they’re actually eating veggies when you serve this classic pasta dish!
This classic Italian dish goes with just about anything. You can even eat it by itself and feel completely fulfilled. Side dishes we typically enjoy with this recipe include: whole grain crusty bread, garlic bread, a fresh side salad, a light broth based soup, or even fresh fruit!
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
- Pink Sauce Pasta
- Vegan Rasta Pasta
- Tofu Pasta
- Tuscan Bean Stew With Whole Wheat Pasta
- 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!
🎥 Watch How to Make It
Vegan Pasta Primavera
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 of 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
- 1/8 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
- 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.
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!
Hi Everyone! I’m excited to announce that Ashley Hudson has won this giveaway! Congrats Ashley and thanks to everyone who entered! This giveaway is now closed 🙂
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