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Homemade vegan pasta primavera topped with basil and grated vegan cheese
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Vegan Pasta Primavera

This Vegan Pasta Primavera is fresh, colorful, and ready in just 30 minutes. Made with seasonal vegetables, garlic, lemon, basil, and vegan cheese, it's an easy pasta dish that's perfect for spring and summer.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Italian
Diet: Vegan
Servings: 4
Calories: 519kcal
Author: Iosune Robles

Ingredients

  • 12 ounces farfalle pasta
  • 2 tablespoons olive oil
  • 1 red onion thinly sliced
  • 4 garlic cloves minced
  • 1 large carrot peeled and cut into thin matchsticks
  • 1 medium zucchini sliced into half moons

  • 1 bunch asparagus trimmed and cut into 1-inch (2.5 cm) pieces
  • ½ red bell pepper thinly sliced
  • 1 cup frozen peas
  • 1 cup cherry tomatoes halved
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • ½ cup grated vegan cheese or my vegan Parmesan cheese, plus more for serving
  • Zest of 1 lemon optional but recommended
  • 2-3 tablespoons lemon juice
  • ¼ cup fresh basil
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¾ cup (180 ml) of pasta water, then drain.
    Cooked farfalle draining in a colander over a pot
  • Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and cook for 3-4 minutes, stirring occasionally, until softened.
    Sliced red onion cooking in olive oil in a large skillet
  • Stir in the garlic and cook for 1 minute, stirring frequently, until fragrant.
    Red onion and minced garlic cooking in a large skillet
  • Add the carrot, asparagus, zucchini, and red bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
    Asparagus, carrot, zucchini, and red bell pepper cooking in a skillet
  • Stir in the peas, cherry tomatoes, salt, black pepper, and red pepper flakes if using. Cook for 2-3 minutes, until the tomatoes start to soften.
    Peas, cherry tomatoes, and seasonings added to the vegetables in a skillet
  • Return the cooked pasta to the skillet, then add ½ cup (120 ml) of the reserved pasta water, vegan cheese, lemon zest, and 2 tablespoons lemon juice.
    Cooked pasta, vegan cheese, lemon zest, and lemon juice added to the skillet
  • Toss until the pasta is glossy and lightly creamy. Add more pasta water if needed, 1-2 tablespoons at a time. Taste and add the remaining tablespoon of lemon juice if you want it brighter.
    Vegan pasta primavera tossed in a skillet until glossy and creamy
  • Remove from the heat and gently fold in the fresh basil. Serve immediately with more vegan cheese on top.
    Vegan pasta primavera topped with fresh basil and vegan cheese on a plate

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing is not recommended, as the vegetables may lose their texture and become watery once thawed.
  • Reheat in a skillet over medium heat with a splash of water until warmed through, or microwave individual portions. A little extra lemon juice can help freshen up the flavors before serving.

Nutrition

Serving: 1serving | Calories: 519kcal | Carbohydrates: 86g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 756mg | Potassium: 872mg | Fiber: 10g | Sugar: 11g | Vitamin A: 4999IU | Vitamin C: 64mg | Calcium: 99mg | Iron: 5mg
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