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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.
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 1970s. Surprisingly enough, it was an unlisted special at the restaurant before it was made famous through a New York Times article that 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!
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Easy Vegan Pasta Primavera
- Total Time: 35 minutes
- Yield: 4 large servings
- Diet: Vegan
Description
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.
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: 1/4 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta, Lunch, Dinner
- Method: Stovetop
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!
Amazing!! I make this all the time. It might be my favorite meal
This recipe is so good! I’ve made it so many times. It’s so flavorful and fresh.
I just finished two helpings of this delicious dish. Followed as written and added mushrooms, carrots and spinach. Yum and thank you!
This is so good and healthy and easy to make! I’ve already made it twice and I’m obsessed with it.
I’m trying to include more veggies in my diet and this was an amazing way how!! It is sooooo good I am definitely remaking this and I am kind of a picky eater so i would recommend anyone try this!!!
Just made this tonight and it was so delicious. Easiest cream sauce recipe I’ve found so far and delicious combo of veggies.
This was a big hit in my house tonight (for all, including my picky 1 and 4 year old), this will definitely be repeated soon! Thanks!