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Easy Vegan Pasta Primavera Recipe for Busy Weeknights - Fresh, Fast, and Flavorful

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 12 ounces short pasta (penne, fusilli, or farfalle; use gluten-free if needed)
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 small red onion or 2 shallots, thinly sliced
  • 1 cup broccoli florets, small bite-size
  • 1 cup asparagus, sliced into 1-inch pieces (or green beans)
  • 1 cup cherry tomatoes, halved
  • 1 small zucchini, halved lengthwise and sliced
  • 1 small yellow squash, halved lengthwise and sliced (optional)
  • 1 cup peas (fresh or frozen)
  • 1/2 teaspoon red pepper flakes (optional, to taste)
  • 1/2 cup unsweetened oat milk or almond milk (or 1/3 cup cashew cream)
  • 1/3 cup vegetable broth (plus more as needed)
  • 1 tablespoon lemon zest (from 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup nutritional yeast (for savory, cheesy flavor)
  • 1/4 cup chopped fresh parsley (or basil)
  • Salt and black pepper to taste
  • Optional add-ins: 2 tablespoons capers, vegan parmesan for topping, toasted pine nuts

Instructions

  • Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1 cup of pasta water, then drain.
  • Sauté aromatics: While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until softened. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
  • Cook firm veggies first: Add broccoli and asparagus (or green beans). Sauté 3–4 minutes, stirring occasionally, until bright green and slightly tender.
  • Add quick-cooking veggies: Stir in zucchini, yellow squash, and cherry tomatoes. Cook 3–4 minutes more until just tender but not mushy. Add peas and warm through for 1 minute.
  • Build the sauce: Pour in vegetable broth and plant milk. Simmer 2 minutes. Stir in lemon zest, lemon juice, and nutritional yeast. Season with salt and pepper.
  • Toss with pasta: Add drained pasta to the skillet. Toss well to coat, using splashes of reserved pasta water as needed to loosen and create a glossy, silky sauce.
  • Finish with herbs: Stir in fresh parsley or basil. Taste and adjust seasoning with more lemon, salt, or pepper. Add capers or vegan parmesan if using.
  • Serve: Plate immediately. Garnish with extra herbs, a sprinkle of nutritional yeast or vegan parmesan, and toasted pine nuts if you like crunch.