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Pasta Primavera

Vegan 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.

Vegan Pasta Primavera

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
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 to 6
Author: Veg Kitchen


  • 1/2 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
  • 1/4 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
  • 1/2 cup sliced sun dried tomatoes oil-packed or not, as you prefer
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • 1/4 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


  • 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.

Variation: To make this an even heartier dish, add a 14-to-16 ounce can chickpeas, drained and rinsed (about 1 1/2 cups).

Vegan Pasta Primavera recipe

Vegan Pasta Primavera recipe plated

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  • Reply
    April 5, 2015 at 9:57 pm

    This looks awesome. Think I might add some kidney beans and eat it up!! Thank you!

  • Reply
    April 6, 2015 at 9:11 pm

    I hope you enjoy it, Rhonda! Kidney beans are a great idea.

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