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Overhead image of easy vegan pasta primavera in pan

Easy Vegan Pasta Primavera

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 35 minutes
  • Yield: 4 large servings
  • Diet: Vegan


Learn how to make this delicious vegan pasta primavera in about 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.


  • 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: 1/4 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


  1. Soak the raw cashews. You can either do this overnight or in boiling hot water for about 10 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, reserve 1/2 cup of pasta water and drain the rest. Toss the pasta with a tablespoon of olive oil to prevent sticking and 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 for 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 mix everything until uniform. Cook for about 1 minute so that the cream heats through and starts to thicken. 
  6. Add in the cooked pasta, vegan parmesan, basil, lemon juice, and 1/4 cup of reserved pasta water. Mix until everything is uniform. Taste and season with salt and pepper as desired. If the pasta seems too dry, add in 2-4 tablespoons more of the starchy pasta water.
  7. Serve the pasta warm with an additional sprinkle of parmesan and fresh basil. Enjoy! 


  • 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. 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Pasta, Lunch, Dinner
  • Method: Stovetop

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