Vegan Pasta Primavera is a plant-based version of the classic, Italian-American pasta dish with colorful vegetables tossed in a flavorful lemon cream sauce. Serves 2 as a large entree or 4-6 as a side dish.
Course Main Course, Side Dish
Cuisine dairy-free, Italian-American, vegan
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2people
Calories 633kcal
Author Stephanie McKercher, RDN
Equipment
6-quart or larger pasta pot with lid
12-inch skillet with lid
Ingredients
Pasta:
2cupsdry rigatoni pastaor pasta of choice
Vegetables:
1tablespoongrapeseed oilor as needed to coat pan
1cupchopped asparagus,1-inch pieces
1red bell pepper,chopped into 1-inch pieces
1medium zucchini,chopped into 1-inch pieces
1cupsnow peas
½cupfrozen peas
½cuphalved cherry tomatoes
Salt and pepper to taste
Sauce:
1tablespoongrapeseed oilor as needed to coat pan
1mediumshallot,diced
4clovesgarlic,minced or grated
1tablespoongrated lemon peel(optional)
1cupvegetable broth
½cupplain unsweetened oat milk(preferably full fat extra creamy)
2tablespoonslemon juice
2tablespoonsnutritional yeast or vegan parmesan cheese(optional)
Optional garnish:
Fresh basil and parsley leaves
Crushed red pepper flakes
Nutritional yeast or vegan parmesan cheese
Chopped walnuts
Lemon(grated lemon peel, lemon juice, and lemon slices)
Instructions
Cook pasta:
Bring a 6 quart (or larger) pot of salted water to a boil. Add pasta and cook for 12 minutes, or until al dente. Drain pasta and set aside.
Cook vegetables:
In the meantime, pour grapeseed oil into a 12-inch skillet over medium heat, tilting the skillet until it is evenly coated. Stir in asparagus, red bell pepper, zucchini, snow peas, frozen peas, and cherry tomatoes, cover, and cook for 7 minutes, or until the vegetables are tender but still crisp. Season with salt and pepper to taste.
Transfer the cooked vegetables to a bowl or plate and set aside.
Cook sauce:
Pour grapeseed oil into the same skillet used to cook the vegetables, tilting the pan until it is evenly coated.
Stir in shallot and cook for 3 minutes, or until translucent. Stir in garlic and lemon peel and cook for 1 minute, or until garlic is fragrant.
Stir in vegetable broth and cook uncovered for 8 minutes, or until the volume is reduced in half.
Stir in oat milk, lemon juice, and nutritional yeast or vegan parmesan cheese (if using), and stir and cook until the sauce is hot and no longer streaky.
Assemble and serve:
Add the cooked pasta and vegetables to the skillet and stir until they are evenly coated with the sauce and the mixture is hot.
Transfer pasta mixture to a serving dish, spoon any remaining sauce on top, and garnish with fresh basil and parsley leaves, crushed red pepper flakes, nutritional yeast or vegan parmesan cheese, chopped walnuts, and lemon if desired.
Notes
Storage: Store in an airtight container and refrigerate for up to 5 days.