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    Home » Recipes » Vegan Easter Recipes

    Pasta Primavera

    Published: Mar 11, 2015 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    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.
    5 from 1 vote
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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 minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes 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).

    Vegan Pasta Primavera recipe

    Vegan Pasta Primavera recipe plated

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

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    • Spring vegetable tart
      Spring Vegetable Tart

    Reader Interactions

    Comments

    1. Rhonda says

      April 05, 2015 at 9:57 pm

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

    2. Nava says

      April 06, 2015 at 9:11 pm

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

    5 from 1 vote (1 rating without comment)

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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