Vegan Pasta Primavera

Published Date
February 20th 2022
Average: 5 (2 votes)
Aerial shot of Vegan Pasta Primavera in a plate with condiments on the side
Close up shot of Vegan Pasta Primavera
Boba Milk Tea #shorts

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



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.

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

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