Vegan Pasta Primavera Recipe

Published on March 25th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Vegan Pasta Primavera in a plate with condiments on the side

Pasta Primavera is a classic delicious dish. For this vegan recipe, we decided to keep it friendly and straightforward. However, just because this Vegan Pasta Primavera is simple does not mean we skimped on the veggies. We used fresh green beans, green peas, and bright red cherry tomatoes. We even created a light cream sauce using vegetable broth and coconut milk to elevate the Vegan Pasta Primavera. We also added a touch of freshly squeezed lemon juice to brighten things up and basil to give the vegan pasta Primavera a sweet yet peppery bite. 

 

Author: Sarah Leadon
Rate
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Serves
8 persons

Ingredients

  • 1 pound Fusilli Pasta

  • 1 tablespoon Olive Oil

  • 8 ounces Green Beans, cut into 1 ½-inch pieces

  • 1 teaspoon Salt

  • 1/2 teaspoon Black Pepper

  • 2 tablespoons Vegan Unsalted Butter

  • 1 Shallot, minced

  • 4 cloves Garlic, minced

  • Zest of 1 Lemon

  • 1/4 teaspoon Red Pepper Flakes

  • 1 cup Vegetable Broth

  • 1/2 cup Full-Fat Coconut Milk

  • 3 tablespoons Lemon Juice

  • 1 cup frozen Green Peas, thawed

  • ½ cup vegan shredded Parmesan Cheese

  • 1 1/2 cups Cherry Tomatoes, halved

  • 1/4 cup Basil, chopped

Instructions

Cook the fusilli pasta in a large pot of salted boiling water according to the package directions. Drain pasta using a colander and return it to pot.

 

Place olive oil in a large skillet. Place over medium-high heat. Add the green beans and cook for 3-5 minutes, periodically stirring until tender.

Add 1/4 teaspoon of salt and 1/8 teaspoon of black pepper and stir to combine. Place green beans on a plate and set aside.

Add vegan butter to skillet. When melted, add shallots and garlic—Cook for 2 minutes.

Add lemon zest and vegetable broth. Cook for the cream sauce for 4-5 minutes until reduced by half.

Stir in coconut milk along with two tablespoons of lemon juice.

Add the peas and green beans to fusilli pasta. Stir.

Stir to combine the coconut milk mixture.

Add vegan Parmesan cheese, remaining lemon juice, salt, pepper, tomatoes, and basil, and stir to combine.

Place pasta Primavera into a large serving dish.

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Subscribe
Keywords
vegan pasta primavera, recipe, creamy, red sauce, coconut milk, cashew, roasted vegetables, gluten-free

Add new comment

The content of this field is kept private and will not be shown publicly.
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon