Pasta Primavera

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it's so chockfull of vegetables that it makes quite a heaping helping. You can serve it any time of year, but it's an especially nice way to welcome spring, as its name implies. It's also a pleasing main dish at spring holiday or special occasion meals, such as Easter or Mother's Day. Serve with a simple salad of fresh greens.

Pasta Primavera

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it's so chockfull of vegetables that it makes quite a heaping helping.

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Course: Pasta main dish

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: how to make Pasta Primavera, Pasta Primavera recipe, vegan Pasta Primavera

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 to 6

Calories: 576kcal

Author: Veg Kitchen

Ingredients

• ½ pound short pasta such as rotini or penne preferably whole grain
• 3 tablespoons extra-virgin olive oil
• 1 medium red onion quartered and thinly sliced
• 2 to 3 cloves garlic minced
• ¼ cup dry white wine
• 2 heaping cups cauliflower cut into small florets
• 2 heaping cups broccoli cut into small florets
• 12 stalks slender asparagus or 8 medium-thick cut into 1-inch lengths
• 1 heaping cup sliced white or brown mushrooms
• 1 medium-small yellow summer squash diced
• 14- to 16- ounce can diced tomatoes
• ½ cup sliced sun dried tomatoes oil-packed or not, as you prefer
• 1 teaspoon dried oregano or 1 tablespoon fresh
• ¼ teaspoon dried thyme or 1 teaspoon fresh
• Sliced fresh basil as desired use lots!
• Salt and freshly ground pepper to taste
• Dried hot red pepper flakes to taste optional
• Vegan Cashew Parmesan-Style Cheez optional

US Customary - Metric

Instructions

• Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• Meanwhile, heat 1 tablespoon of the oil in an extra-large skillet or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
• Add the garlic and continue to sauté until the onion is golden.
• Add the wine and cauliflower and cook, covered, for 3 minutes.
• Stir in the broccoli, asparagus, squash, and canned tomatoes, and dried herbs. Bring to a simmer, then cover and cook over medium heat for 5 to 7 minutes, or until all the vegetables are tender-crisp.
• When the pasta is done, drain it well and combine with the vegetables mixture right in the pan, if it's large enough, or in a large serving bowl. Add the remaining 2 tablespoons of olive oil unless you used oil-packed sun-dried tomatoes, in which case add a bit more of their oil if you'd like.
• Stir in as much basil as you'd like, and season to taste with salt and pepper. Add dried hot red pepper flakes if using them.
• Serve at once. If desired, pass around some vegan Parmesan cheese for topping each serving.

Nutrition

Calories: 576kcal | Carbohydrates: 96g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 370mg | Potassium: 2909mg | Fiber: 20g | Sugar: 23g | Vitamin A: 2603IU | Vitamin C: 438mg | Calcium: 303mg | Iron: 8mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Variation: To make this an even heartier dish, add a 14-to-16 ounce can chickpeas, drained and rinsed (about 1 ½ cups).

• Here are more hearty vegan pasta recipes.
• Find more of VegKitchen’s Vegan Dinner Recipes and Pasta Entrées.