A plant-based version of the classic, Italian-American pasta dish with colorful vegetables tossed in dairy-free lemon cream sauce.

Vegan Pasta Primavera

You'll need: - pasta - oil - asparagus - bell pepper - zucchini - snow peas - frozen peas - cherry tomatoes - shallot - garlic - lemon - vegetable broth - oat milk - nutritional yeast (opt.)

First, cook the pasta (I use rigatoni) until al dente. It should be tender, but still with a firm bite.

Then sauté vegetables (asparagus, bell pepper, zucchini, snow peas, frozen peas, and cherry tomatoes) in a large skillet.

Next, use the same skillet to cook the sauce. I use oat milk instead of cream to keep it vegan and dairy-free!

Finally, just mix everything together. Toss the cooked pasta, sautéed vegetables, and the dairy-free lemon cream sauce.

Find the full recipe with more tips and tricks for making the best easy vegan pasta on the Grateful Grazer blog.