Tender pasta and vegetables are soaked in a garlicky white wine sauce to create this incredibly flavor-packed vegan pasta primavera. The best part: it comes together in about 30 minutes.
It’s officially March, which means it Informally We still have a few weeks before the actual spring equinox, but it’s starting to warm up and I actually have a little purple flower blooming in my front yard.
As you may know if you’re a regular reader around these parts, I’m not one to get psyched about the upcoming warmer days. Give me sweaters and cozy fires.
but…You can also give me vegetables. And I have to admit that I get a tinge of excitement when the produce aisle starts to turn a little greener this time of year. And hey, it’s still cool enough for sweaters. Sweater weather + spring vegetables are the perfect excuse to cook up a comforting vegetable-packed pasta dish.
Enter this vegetarian pasta primavera.
I’ll be frank: the pasta was primavera never A favorite of mine. It can be kind of boring. do you know I can’t be the one to stick with a bland plate of noodles and mushy vegetables that I’ve attended at almost every wedding. This pasta primavera is different.
Jump:
Ingredients you will need
- dry pasta I’m using dry penne pasta, but the recipe will work just fine with other pasta shapes.
- Fresh asparagus. Pro tip: Make sure to trim the woody ends off your asparagus. To do this, hold the base with one hand and hold the stem in the middle with your other hand. Bend until the end. It will always break in the right place.
- Fresh broccoli.
- Olive oil. Other high-heat oils will work just fine, but you’ll get the best flavor with olive.
- onion
- the carrot
- garlic
- White wine. Not all white wines are vegetarian. Check with Barnivore to confirm the brand you are buying.
- Light coconut milk. Full fat coconut milk works too! If you can’t stand the taste of coconut at all, you can substitute another dairy milk (although it will be fine in this dish).
- Lemon juice. Use freshly squeezed lemon juice to give your sauce the best flavor.
- zucchini
- Sun-dried tomatoes. I used dry (bagged) sun-dried tomatoes, but you can use marinated if you prefer.
- Frozen pulses.
- Fresh mint.
- Fresh parsley.
- Lemon flavor.
- Stay red pepper. These are optional, but great for adding a little kick to your pasta.
- Salt pepper.
- Vegan Parmesan Cheese. I like to use my homemade vegan parmesan cheese, but store bought works too.
Suggestion: Feel free to make some changes and use your favorite vegetables. Broccoli or cauliflower Would be great in place of asparagus. Summer squash Can easily replace zucchini. And Parsnips Can stand for carrots.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
Boil your pasta according to package directions, but Set timer for two minutes less than specified for al dente pasta. Add the fresh broccoli florets and chopped asparagus to the water and boil with your pasta for the last two minutes.
Drain everything at once. I like to try and time it so that my pasta is done at the same time as the sauce and the rest of the vegetables, but no sweat!
Tip: Boiling for two minutes will give you tender-crisp broccoli and asparagus. If you like your vegetables softer, boil them a little longer.
While the pasta is cooking, heat some oil in a large wok or pot and add the chopped onion and carrot. Sweat until the vegetables are soft, then add the minced garlic and cook with the vegetables for a short time.
Add the wine to the skillet and let it simmer for a few minutes—long enough to cook off the alcohol. If you prefer to cook without alcohol, you can skip this step.
Tip: Make sure you use a large cooking pot! I’m working with a 12-inch skillet and it was a tight squeeze when I added everything! When in doubt, use a container.
Stir in coconut milk, lemon juice, some salt, zucchini and sun-dried tomatoes. Simmer the mixture for a few minutes, until the zucchini is tender but not mushy.
Add your cooked pasta to the skillet with the broccoli, asparagus and peas. Stir everything to coat the pasta and vegetable sauce and cook everything briefly to reheat the pasta.
Remove the skillet from the heat and stir in the chopped basil, parsley, lemon zest and red pepper flakes if you’re using them. Also season your pasta with additional salt and black pepper to taste.
Serve your vegan pasta primavera with a sprinkle of vegan parmesan cheese. Enjoy!
Remaining and storage
Leftover Vegan Pasta Primavera will keep in an airtight container in the fridge for 3 to 4 days. If the pasta dries out, add a splash of water when reheating.
More veggie-packed vegan pasta recipes
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Vegan Spring Pasta
Tender pasta and vegetables are soaked in a garlicky white wine sauce to create this incredibly flavor-packed vegan pasta primavera. The best part: it comes together in about 30 minutes.
Materials
-
8
ounce
Dry penne pasta
(or your favorite pasta shape) -
8
ounce
Asparagus spears,
Trim and cut into 1 inch pieces -
1
Small broccoli crowns,
broken into florets (about 2 cups) -
2
table spoon
olive oil,
Another dash to toss the pasta if needed -
1
medium onion,
to cut -
2
medium carrot,
to cut -
3
garlic cloves,
minced meat -
½
the cup
Dry white wine -
½
the cup
Light coconut milk -
2
table spoon
lemon juice -
1
teaspoon
salt,
Plus more flavor -
1
small zucchini,
Quarters and pieces -
1
the cup
Cut the julienned sun-dried tomatoes -
1
the cup
frozen pulses,
to melt -
½
the cup
fresh mint,
to cut -
½
the cup
fresh parsley,
to cut -
1
teaspoon
Lemon flavor -
Crushed Red Chilli Flakes,
to taste (optional) -
bell pepper,
to test -
Vegan Parmesan Cheese,
to serve
instructions
-
Bring a large pot of salted water to a boil. Add the pasta. Read the package instructions and Set the timer for 2 minutes less than the time specified for al dente pasta.
-
When the timer goes off, add the asparagus and broccoli. Cook everything for a further 2 minutes, until the pasta is tender and the vegetables are bright green, then drain in a colander.
-
While the pasta is cooking, coat the bottom of a large pot or skillet with 2 tablespoons of olive oil and place over medium heat. When oil is hot, add onions and carrots. Sweat the vegetables for about 8 minutes, until the carrots begin to soften.
-
Add the garlic and cook it with the onion and carrot for about 1 minute, stirring constantly, until it becomes very fragrant.
-
Stir in the wine, bring it to a simmer, and cook it for about 4 minutes, until reduced by about half.
-
Stir in coconut milk, lemon juice, 1 teaspoon salt, zucchini and sun-dried tomatoes. Bring the mixture to a simmer and cook for about 4 minutes, stirring occasionally, until the zucchini is tender.
-
Stir in cooked pasta, broccoli, asparagus and peas. Toss everything a few times to distribute the vegetables, then remove the skillet from the heat.
-
Stir in the basil, parsley and lemon zest then season the dish with salt, pepper and red pepper flakes.
-
Divide onto plates and serve topped with vegan parmesan cheese.
Recipe notes
- Nutritional information does not include vegan parmesan cheese.
- This recipe makes 4 generous servings. You can get up to 6 small servings out of it.
nutrients
Vegan Spring Pasta
No. per job
calories 404
Calories from fat are 81
% Daily Value*
thick 9 grams14%
1.7 grams of saturated fat9%
Sodium 668 mg28%
potassium 759 mg22%
carbohydrates 64.4 grams21%
9 grams of fiber36%
10.3 grams of sugar11%
protein 13.8 grams28%
calcium 105 mg11%
iron 5 mg28%
* Percent Daily Value is based on a 2000 calorie diet.