Our creamy vegan pasta primavera is the best pasta salad we’ve ever had, and it’s so easy to make! All you need is your vegetables and one pot to recreate this tasty recipe for any brunch, picnic, and gathering!
We’re so hooked on this classic pasta dish because it’s such a great meatless family dinner, and it also satisfies our pasta cravings!
Our One Pot Creamy Vegan Pasta Primavera is also a great way to include a ton of vegetables without feeling like you’re on a diet or eating a salad. Plus, you’re going to absolutely love the creamy sauce and how quick and easy it is to make!
I’m always looking for simple recipes that fit my health goals, are ready in under 30 minutes, and family-friendly! This classic vegan Italian dish accomplishes all three!!
What is Vegan Pasta Primavera?
Pasta Primavera is a classic dish that grew in popularity around the 70s in New York City. Now, it’s something we enjoy all over the world!
Primavera means Spring in Italian, and this dish is absolutely perfect in the Spring and Summer months because of how fresh and light it is.
Unlike a creamy Alfredo-sauce, our creamy vegan pasta primavera uses lemon and Parmesan cheese for lighter flavor that highlights all of the herbs and yummy vegetables in the dish!
You’ll Love This Recipe Because:
- It’s so quick and simple to make! The hardest part is just waiting for the noodles to boil.
- All of the ingredients are straight forward and are things you normally buy.
- It’s vegan, soy-free, nut-free, and can even be gluten-free if you buy gluten-free noodles!
- You can cook the whole recipe in ONE POT! It makes clean up so fast!
Is Pasta Vegan?
Most pasta is 100% vegan, but we recommend checking the ingredient list on the package. Sometimes you’ll see egg listed in “fresh” pastas, but generally pasta is vegan.
What is Primavera Sauce Made of?
Our Pasta Primavera Sauce is made of basil and parsley, coconut milk, and vegan cream cheese. You can also add in nutritional yeast if you’d like!
Could You Use Frozen Vegetables in Our Vegan Pasta Primavera Recipe?
Yes, you could use frozen vegetables. You’d cook them in the pot just like you would do for fresh vegetables.
What Pasta Works Best for Pasta Primavera?
We prefer spaghetti in our pasta primavera, but you could also use shorter pasta noodles like penne or rigatoni.
Feel free to also use regular pasta, whole wheat pasta, or gluten-free pasta!
What Vegetables Are In Pasta Primavera?
You can use any Spring vegetables!
We used broccoli, onions, carrots, asparagus, mushrooms, bell peppers, onion, zucchini, and tomatoes in our recipe though!
You could also add in squash, artichoke hearts, spinach, or peas if you wanted!
Can I Add in a Meat?
Of course! You can always add in a protein to this pasta recipe. We prefer chicken or shrimp.
If we’re using chicken we like to grill it or shred up rotisserie chicken for a quick and easy option!
Shrimp also works great, and since they are quick to cook, it’s still an easy meal to get on the table!
What do you serve with Pasta Primavera??
Since the pasta has healthy fats and vegetables, we usually don’t serve it with anything else! It’s a one pot dinner and done!
You could always add in the meat either in the pasta or on the side.
You could also add in lentils, chickpeas, and quinoa for a vegan-option!
What Wine Paris with Creamy Vegan Pasta Primavera?
If you’d like to have glass of wine or beer with dinner, we’re all about that!
Light and bright beer will go well with the fresh vegetables, and we love a sparkling rosé or riesling with this dish.
What to Use to Make One Pot Pasta Primavera
You really just need one good pot and a knife to cut up the vegetables!
You’ll want to make sure you cut your harder vegetables like carrots and peppers thinner than the softer ones like the zucchini if you want them to match in texture and softness.
I like to aim for 1/2- to 1- inch pieces.
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One Pot Creamy Vegan Pasta Primavera
Our creamy vegan pasta primavera is the best pasta salad we've ever had, and it's so easy to make! All you need is your vegetables and one pot to recreate this tasty recipe for any brunch, picnic, and gathering!
- 1 cup Broccoli Florets
- ½ cup Chopped Carrots
- ½ cup Asparagus Heads
- ½ cup Sliced Canned Mushrooms
- ½ cup Sliced Bell Pepper
- ½ cup Chopped Onion
- 1 cup Chopped Zucchini
- 1 cup Chopped Tomatoes
- 2 cloves Minced Garlic
- 1 tsp Basil
- 1 tsp Parsley
- 2 tbsp Olive Oil
- 2 cups Coconut Milk
- 1 8-oz Vegan Cream Cheese
- Salt & Pepper to Taste
- 1 tsp Nutritional Yeast (optional)
- 4 servings Spaghetti Noodles
- In a large cast iron skillet over medium heat, combine the olive oil, broccoli, carrots, asparagus, mushrooms, bell pepper, onion, zucchini and garlic.
- Sauté the vegetables until onions are translucent.
- Immediately add the basil and parsley (and nutritional yeast, if desired), coconut milk and cream cheese. Stir to combine.
- Add spaghetti noodles.
- Cook over medium heat until the noodles are tender (usually 8-10 minutes).
- Add tomatoes and turn off heat.
You can also add in chicken or shrimp for a lean protein if you're not vegan. We like using grilled chicken or rotisserie chicken the best!
Amount Per Serving: Calories: 485Total Fat: 33gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 176mgCarbohydrates: 40gFiber: 4gSugar: 5gProtein: 12g
This is only an approximate and may not be accurate.
Totally loved this pasta! Easy and delicious and the leftovers made a great lunch the next day !