vegan pasta primavera

Vegan Pasta Primavera! It&#039;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!

Vegan Pasta Primavera

oz fusilli pasta

olive oil

garlic, (minced)

red onion, (thinly sliced)

yellow bell pepper, (seeded and thinly cut)

zucchini, (chopped)

peas

cherry tomatoes, (halved)

lemon

- 1 cup reserved pasta water

basil, (chopped)

salt and pepper, (to taste)

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, 1/2 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 1/2 cup of pasta water if it feels like it&#039;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.

A simple, savory Vegan Pasta Primavera full of versatile veggies and protein-rich chickpeas! Gluten-free optional and just 10 ingredients required!

Vegan Pasta Primavera with Roasted Veggies

red onion,

cherry tomatoes ((or other small tomatoes))

veggies of choice, cut into bite-sized pieces

can chickpeas, drained

Tbsp avocado

dry pasta of choice

garlic,

Vegan Parmesan Cheese ((or store-bought))

Vegan Parmesan Cheese

basil

Red pepper flakes

Preheat the oven to 425 F (218 C) and line two large baking sheets with parchment paper. Divide the onion, tomatoes, fresh veggies (cut into bite-sized pieces), and chickpeas between the baking sheets. Add 1 Tbsp oil, 1/4 tsp salt, and 1/4 tsp black pepper to each baking sheet. Mix well to evenly coat the vegetables. Roast in the oven for 18-23 minutes, or until everything is slightly browned and the tomato peels are just breaking.

While the veggies roast, bring 3 quarts (2.8 liters) of salted water to a boil in a large pot and cook pasta according to the package instructions. Reserve ~1 cup (240 ml) of pasta water before draining the pasta.

Use your now-empty pot to finish the pasta. Add the remaining 1 Tbsp oil along with the garlic and lemon zest. Sauté on low until lightly sizzling and fragrant. Turn off the heat and add the drained pasta back into the pot along with the vegan parmesan cheese and ~1/2 cup (120 ml) of the pasta water. Mix well until the pasta is glossy and well coated, adding more pasta water as needed until you reach your desired saucy consistency.

Add the roasted veggies to the pasta and stir. Taste and adjust as needed, adding more vegan parmesan for cheesiness/saltiness, more pasta water for sauciness, or more pepper for kick! Serve immediately as is, or garnish with fresh basil, vegan parmesan cheese, and/or red pepper flakes (all optional).

Store leftovers covered in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stovetop until hot, adding a splash of water if it appears dry. Not freezer friendly.

https://www.youtube.com/watch?v=CD7Ke4EaUFw

A simple, savory Vegan Pasta Primavera full of versatile veggies and protein-rich chickpeas! Gluten-free optional and just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/vegan-pasta-primavera-with-roasted-veggies/
 
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Vegan Pasta Primavera with Roasted Veggies | Minimalist Baker Recipes

Delicious vegan pasta primavera packed with tender vegetables and tossed in a creamy garlic cashew sauce. This easy vegan pasta primavera recipe has wonderful flavors and plenty of protein and healthy fats for a comforting plant-based meal the whole family will love!

Vegan Pasta Primavera with Creamy Garlic Cashew Sauce

pasta

red onion, sliced lengthwise

carrot,

red bell pepper,

broccoli florets

cherry tomatoes, halved

zucchini,

italian seasoning

For the sauce:

cashews

water

lemon juice

garlic

salt

onion powder

black pepper

For serving:

salt and black pepper,

Garlic costini/garlic bread

First make your sauce: soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.

Once the cashews have finished soaking you&#039;ll be ready to make the sauce: add drained cashews, ½ cup fresh water, fresh lemon juice, garlic, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside until ready to use.

Next, cook your pasta until al dente, according to the directions on the package.

While your pasta boils, you can cook your vegetables. Add olive oil to a large pot and place over medium heat. Once oil is hot, add the onion, carrot, red bell pepper and broccoli; saute for 3-4 minutes, stirring occasionally. Next add in the zucchini and cook for 2 minutes, or until all the veggies are tender, but still have a little crisp to them. Finally stir in the tomatoes and italian seasoning  and cook for 1 minute more.

Finally, add cooked pasta and cashew sauce to the pot with the veggies and stir to combine. Serve with red pepper flakes, if desired. I love enjoying this with a side of garlic bread or with garlic crostini!

This One-Pot Pasta Primavera is a quick &amp; easy take on the traditional dish—hearty, creamy, veggie-packed, and all in just one pot! Gluten-Free &amp; Oil-Free.

Vegan One-Pot Pasta Primavera

coconut milk

(475 ml) water

Italian seasoning blend

nutritional yeast

sea salt

(225 g) regular or gluten-free pasta*

yellow squash, sliced

shallot, diced (or sub ~1/4 cup red onion)

(85 g) broccoli, cut into small florets

(100 g) frozen peas, thawed

(190 g) cherry tomatoes, cut in half

Black pepper,

Optional toppings: vegan parmesan*, fresh parsley, fresh basil, red pepper flakes

Make the Broth

Heat a large pot or sauté pan with tall sides to high heat. Add the coconut milk, water, Italian seasoning, nutritional yeast, and salt; mix until well-combined.

Pasta Time

Toss in the pasta, carrot, zucchini, squash, bell pepper, and shallot. Mix well and bring this mixture to a boil over high heat; once the liquid reaches a rolling boil, reduce the heat to medium and cook the pasta for an additional 5 to 8 minutes, stirring occasionally. The pasta should be almost al dente before you proceed to the next step; cooking times will vary based on the shape and brand you use.

More Veggies! 

Add the broccoli, peas, and tomatoes to the pot/pan and continue to cook the pasta for an additional 3 to 5 minutes, stirring occasionally. Turn the heat off once the pasta is cooked to your liking, then stir in the lemon juice and add salt and pepper, to taste.

Sit &amp; Serve: 

let the pasta sit for 3 to 5 minutes before serving, to allow the sauce to thicken. Top as desired and serve warm; leftovers will keep in the fridge for up to 3 days.

Thanks again for another amazing recipe! I loved this one pot pasta. It was delicious and will definitely be making it more often. I also love how organized and detailed the blog is. The instructions are easy to follow and the blog's organization makes it easy to find exactly what you are looking for.

Delicious!! Made this many times and now its a staple in my rotation, its great leftover. Its also pretty flexible , so I use whatever veggies I have on hand and it always works out (my favorite version is as written though!) Also do not skip the red pepper flakes!

So incredibly delicious and fresh! 10/10!!! 
I wasn’t expecting such a simple recipe to be so packed with flavor. I followed the recipe but added a splash of vegetable broth because my zucchini and squash were pretty big and took up lots of room in the pot. 

The lemon juice is what really ties it together!

I’m definitely adding this to my rotation, and I love how it just uses one pot!

I have been making your recipes for my 72 year old dad to show him how good vegan food is and this is one of our absolute favorites! Thank you for the wonderful recipes :)

This recipe was simple but delicious!!!  I’m vegan but my non-vegan family members loved it also. I love the one-pot aspect of this recipe. I have been looking for a pasta primavera recipe and I finally found this one and it is the best. Thank you!!

Love the recipe! I had to make it 4 times as much for 15 people. Loved that it is all one pot

I made this for dinner last night &amp; it was so delicious!

I had to use a pot because I didn’t have a large enough pan with tall enough sides to prepare this dish in. I noticed that made cooking this a little more challenging. I was curious what pot you were using here? 

Thank you for this lovely recipe!! :)

https://content.jwplatform.com/videos/NgNsE64H.mp4

This One-Pot Pasta Primavera is a quick & easy take on the traditional dish—hearty, creamy, veggie-packed, and all in just one pot! Vegan, Gluten-Free & Oil-Free.

This vegan pasta primavera recipe tosses fresh vegetables, herbs, and cooked pasta in a creamy silken tofu sauce for a healthy and delicious dinner to enjoy during spring and summer. An easy one-pot meal that’s ready in less than an hour!

onion

garlic (thinly sliced)

bell pepper (diced)

broccoli florets (roughly chopped)

zucchini

Salt and black pepper (to taste)

¼ teaspoon of crushed red pepper

frozen peas

(12-ounce) box of silken tofu

pasta water

grape tomatoes

basil (chopped)

Italian parsley (chopped)

red pepper flakes (for garnish)

Cook the pasta in a large pot according to package instructions, but cook it for 2 minutes less than the recommended time. When draining, reserve 1 cup of pasta water. Set aside the pasta in a colander.

Give a quick rinse to the pot, and put it on the stove over medium-high heat. Once all the water from the pot has evaporated, heat the oil.

Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant.

Add the broccoli, zucchini, salt, pepper, and crushed red pepper. Mix well and cook for 3 minutes regularly stirring to prevent the veggies from burning.

Add the frozen peas, 1 teaspoon of lemon zest, and juice of the whole lemon. Mix well, cover with a lid, and lower the heat to the lowest setting.

Add the silken tofu and ½ cup of pasta water to the cup of blender, food processor, or immersion blender. Blend until smooth and creamy.

Add the cream to the pot with the veggies. Mix well, turn up the heat to a medium, and cook for 5 minutes or until a light boil, occasionally mixing.

Turn off the heat, and add the tomatoes, basil, parsley, and pasta. Gently mix well and cover with the lid for 10 minutes for the pasta to finish cooking undisturbed with the heat of the sauce.

Once the 10 minutes have passed, uncover, taste, and add more seasoning if needed. If the pasta is still slightly too raw, cover it and let it sit for 5 more minutes. When ready to serve, add the other ½ cup of the reserved pasta water, mix well, and serve immediately.

Never too many pasta recipes if you ask me :) It is great! So creamy and tasty!

Super delicious and creamy! Everyone in the family adores this recipe!

This paste is so creamy and delicious! Yum

Love this delicious pasta dish! Was so easy to make—definitely a new favorite in the weekly rotation :)

this creamy vegan pasta is such a dream! It's super easy to make and so delicious!

Thanks for this quick vegan pasta primavera recipe ! It saved me this week!

Oh my! This vegan pasta primavera looks incredible.

Ready in less than 20 minutes, this simple creamy lemon pasta with asparagus and peas is a delicious and satisfying vegan meal. The fresh taste of spring green veggies is complimented by a bit of olive oil, lemon, lots of garlic, nutritional yeast (or vegan Parmesan) plus blended cashews for creaminess. Easy enough for a weeknight and fancy enough for company!

Creamy Lemon Asparagus Pasta - Vegan with Gluten-Free Option

oz short cut pasta,

shallot, minced

snap peas peas

raw cashews

juice lemon

microplaned,

nutritional yeast ((or vegan Parmesan))

salt, pepper, and red chili flakes

Have all of your ingredients measured and ready to go before starting.

Prepare the pasta according to package directions, reserving one cup of cooking water.

In a large skillet, heat the olive oil over medium heat. Once shimmering, add the shallot, and asparagus. Sauté for 2 -3 minutes, or until the asparagus starts to brighten in color. Add the snap peas, green peas and garlic, cooking for another 2 minutes.

Meanwhile, blend the cashews with the water until smooth, scraping down the sides as necessary. Pour the cashew cream into the skillet with the vegetables, and stir until bubbling and it starts to thicken, about 2 minutes. Stir in the salt, lemon juice, lemon zest and nutritional yeast (or vegan Parmesan).

Remove from heat and toss with the cooked, drained noodles, stirring in reserved pasta water as necessary. Season with salt, pepper and red chili flakes if desired. Enjoy!

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