Vegan Pasta Primavera Recipe

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.