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