Learn how to make this delicious vegan pasta primavera in under 30 minutes. This dish has loads of fresh veggies, a splash of fresh cashew cream, and is perfect to enjoy any night of the week.

Growing up, my mom always made her own version of pasta primavera, and she always used whatever veggies she had in the fridge. That’s the beauty of this recipe, it’s totally customizable! You can mix and match veggies depending on what you have at home or what you prefer to use.

While our recipe differs a bit from my mom’s, we have been totally obsessed with it recently. We like to load our vegan pasta primavera up with peas, broccoli, asparagus, and tomatoes.

We were doing some research on the history of pasta primavera while developing this recipe, and the story is actually quite interesting! From what we know, it was originally created by a chef at an NYC based French restaurant in the late 1970’s. Surprisingly enough, it was an unlisted special at the restaurant before it was made famous through a New York Times article which included the recipe for the dish. Who would’ve thought?

If you’re looking for more easy to prepare (and delicious) pasta recipes, here are a few of our favorites:

• Easy Vegan Penne Alla Vodka
• Vegan Broccoli Rabe & Sausage Pasta
• One-Pot Vegan Hamburger Helper (Cheeseburger Pasta)
• Creamy One-Pot Taco Pasta (30-Minutes)
• One-Pot Vegan Mushroom Stroganoff (30-Minutes)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Easy Vegan Pasta Primavera

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★★★★★

5 from 3 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Yield: 4 large servings
• Diet: Vegan

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Description

Learn how to make this delicious vegan pasta primavera in under 30 minutes. This dish has loads of fresh veggies, a splash of fresh cashew cream, and is perfect to enjoy any night of the week.

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Ingredients

• 1/2 cup raw cashews, soaked
• 1/2 cup filtered water
• 3 tablespooons nutritional yeast
• 8 oz. dried spaghetti (or pasta of your choice)
• 2 tablespoons vegan butter
• 1/2 medium shallot, minced
• 4 garlic cloved, finely minced
• Optional: 1/8 teaspoon crushed red pepper flakes
• 1 1/2 cups broccoli, cut into bite-sized pieces
• 8 asparagus spears, trimmed and cut into 1-inch pieces
• 1 1/2 cups halved cherry or grape tomatoes
• 1 cup frozen peas
• 1/2 cup shredded vegan parmesan cheese (we like Follow your Heart)
• 1/3 cup chopped fresh basil
• 3 tablespoons fresh lemon juice
• Salt and black pepper, to taste

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Instructions

1. Soak the raw cashews. You can either do this overnight or in boiling hot water for about 20 minutes or until soft. Drain the cashews and transfer them to a high speed blender along with the filtered water and nutritional yeast. Blend until smooth and set aside.
2. Cook the pasta in a large pot according to the package directions. Once the pasta finishes cooking, drain and toss it with a tablespoon of olive oil to prevent sticking. Set aside. 
3. In a medium pan over medium heat, add in a tablespoon of vegan butter. Once melted, add in the shallots and sauté fo 2 minutes, until it begins to soften. Add in the garlic and red pepper flakes and cook for 1-2 minutes more or until fragrant. 
4. Add in the remaining tablespoon of vegan butter. Once it has melted through, add in the broccoli and asparagus and cook for about 3-4 minutes, or until both are nice and bright green. 
5. Add in the frozen peas and tomatoes, along with the cashew cream mixture in the blender and the lemon juice. Mix everything until uniform and cook for about 1 minute so that the cream heats through and starts to thicken. 
6. Lastly, add in the cooked pasta, vegan parmesan and basil. Again, mix until everything is uniform. Taste and season with salt and pepper as desired.
7. Serve the pasta warm with an additional sprinkle of parmesan and fresh basil. Enjoy! 

Notes

• Feel free to change up the vegetables and use any of your choice. Both zucchini and carrots work great in this! Just be sure to add any hard/thick vegetables like carrots in with the first vegetables cooking (when I cooked the asparagus and broccoli) and then softer vegetables after like the peas and tomatoes. 

• Category: Pasta, Lunch, Dinner
• Method: Stovetop

Keywords: pasta, primavera, lunch, dinner, entree, vegan, asparagus, peas, broccoli

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!