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This vegan pasta primavera recipe tosses fresh vegetables, herbs, and cooked pasta in a creamy silken tofu sauce for a healthy and delicious dinner to enjoy during spring and summer. An easy one-pot meal that’s ready in less than an hour!
Why You’ll Love This One-Pot Vegan Pasta Primavera Recipe
There’s something so comforting and satisfying about a creamy vegan pasta dinner, and this vegan pasta primavera recipe is no exception. Personally, I can never turn it down! Pasta and vegetables tossed in a rich, dairy-free cream sauce? Yes, please.
This creamy pasta recipe, in particular, makes vegetables the star of the show. Like all pasta primavera recipes, I used a medley of fresh spring and summer vegetables to give my version eye-catching colors and delectable flavors. Plus, you can easily customize what goes into this dish based on the vegetables and herbs you have on hand.
And the sauce? It’s so simple yet so delicious! Silken tofu and the reserved pasta cooking water are blended together until they’re transformed into a rich, smooth, and creamy pasta sauce with some sneaky plant protein.
Last but not least, I know you’ll love how this dish is made in only one pot in under an hour. Clean-up is a breeze and you can have it on the table in no time for an unforgettable spring or summer dinner.
Looking for more creamy vegan pasta recipes? You’ll also like my 20-minute tahini pasta, creamy vegan mushroom pasta, vegan fettuccine alfredo, and creamy pumpkin pasta recipes.
What is Pasta Primavera?
Pasta primavera, meaning “spring pasta” in Italian, loosely refers to any pasta dish made with chopped or sliced vegetables. It’s often served with a creamy garlic sauce, although the sauce and type of pasta can change depending on the recipe.
The Ingredients and Substitutes
This vegan veggie pasta is easy to make with fresh ingredients and a few pantry staples. Please refer to the recipe card for the full list of ingredients and quantities.
This recipe is easy to make gluten-free by swapping the regular pasta for your favorite gluten-free pasta.
What Else Could I Add to Pasta Primavera?
- Roasted garlic: Blend a head of roasted garlic into the silken tofu sauce if you’re craving a deeper garlicky flavor.
- Beans: Blend a can of cannellini beans or butter beans into the sauce or toss them with the pasta and veggies to give this meal a protein boost.
- Vegan cheese: Sprinkle shredded vegan mozzarella cheese, vegan parmesan, or nutritional yeast over each serving.
- More fresh herbs: Add ¼ cup of chopped fresh oregano, thyme, and/or rosemary in addition to the basil and parsley.
- More vegetables: Feel free to add mushrooms, artichoke hearts, corn, cauliflower, spinach, or kale for even more veggie goodness!
How to Make Vegan Pasta Primavera
Keep scrolling to the recipe card for the complete recipe instructions.
Step 1: Cook the pasta in a pot of boiling water according to package instructions. Reserve 1 cup of pasta water before draining the rest.
Step 2: Sauté the onion, garlic, and bell pepper in a hot oiled pot until soft and fragrant.
Cook the pasta just to al dente (soft with a slightly firm bite). The noodles are tossed in the cream sauce 10 minutes before serving the dish, and if they’re overcooked, they’ll become mushy.
Step 3: Next, add the broccoli, zucchini, salt, pepper, and crushed red pepper. Stir to combine, cover the pot, and cook on low heat.
Step 4: After 3 minutes, add the frozen peas, lemon zest, and lemon juice to the pot.
Step 5: Add the silken tofu and ½ cup of the reserved pasta cooking water to a blender.
Step 6: Blend until smooth and creamy.
Step 7: Pour the cream sauce into the pot with the vegetables. Heat to a gentle boil.
Step 8: Turn off the heat and add the tomatoes, basil, parsley, and cooked pasta. Stir to combine.
Step 9: Cook until the tomatoes and pasta are heated through. Taste and adjust the seasonings as needed before serving the pasta primavera in bowls. Enjoy!
If the pasta is still too firm after simmering in the sauce for 10 minutes, cover the pot and let it sit for 5 more minutes.
FAQs
Primavera means “spring pasta” in Italian, which is why the dish is traditionally made with fresh spring vegetables. Asparagus, broccoli, tomatoes, spinach, peas, and kale are all classic choices, but there really aren’t any rules. Use what’s in season or what you already have on hand!
Feel free to replace the silken tofu in the sauce with a 15 oz can of cannellini beans and/or ½ cup of soaked raw cashews. Alternatively, make this recipe with vegan alfredo sauce or cashew cream instead.
Pro Recipe Tips
- This recipe only works with silken tofu: It’s important to use silken or soft tofu to get a smooth and creamy sauce. Firmer types of tofu, like extra firm tofu, will not work. Check out this guide to tofu to learn about the different types!
- Don’t drain the pasta water: Do not forget to reserve 1 cup of the pasta cooking water from the pot before draining the rest! This starchy water gives the pasta sauce a silky smooth and luscious consistency and helps it cling to every noodle and vegetable.
- Keep the pot covered: Don’t be tempted to peek at the pasta once you add it to the sauce. You don’t want the hot steam to escape, as it’s needed to finish cooking the pasta.
- Serve it right away: The pasta will absorb the sauce as it sits, so you’ll want to serve it right away for the creamiest bites.
Serving Suggestions
Enjoy this healthy vegan pasta recipe as a main dish, paired with:
- Simple salads, like a vegan Caesar salad, strawberry kale salad, or roasted beet and kale salad.
- Bread to soak up the creamy sauce! Vegan garlic bread, vegan focaccia, or breadsticks are all great options.
- A starchy vegetable side, like vegan mashed potatoes, vegan mashed cauliflower, or vegan mashed sweet potatoes.
- A bowl of light vegetable soup, like vegan tomato basil soup, creamy asparagus soup, or vegan zucchini soup.
Storage Instructions
Pasta primavera is best served right away when it’s creamy and warm. If you end up with leftovers, store them in an airtight container in the refrigerator for 2 to 3 days.
To reheat, zap the individual portions in 30-second intervals in the microwave or warm the pasta in a saucepan over medium heat until heated through. Add a splash of water or plant-based milk if the pasta looks a little dry.
Vegan Pasta Primavera
Ingredients
- 1 pound of your choice of pasta
- 2 tablespoons of olive oil
- 1 small red onion diced
- 5 garlic cloves thinly sliced
- 1 bell pepper diced
- 2 cups broccoli florets roughly chopped
- 1 small zucchini sliced into half moons
- Salt and black pepper to taste
- ¼ teaspoon of crushed red pepper
- 1 cup of frozen peas
- 1 lemon zest and juice
- 1 (12-ounce) box of silken tofu
- 1 cup of pasta water
- 1 ½ cups halved grape tomatoes
- ¼ cup of basil chopped
- ¼ cup of Italian parsley chopped
- Crushed red pepper flakes for garnish
Instructions
- Cook the pasta in a large pot according to package instructions, but cook it for 2 minutes less than the recommended time. When draining, reserve 1 cup of pasta water. Set aside the pasta in a colander.
- Give a quick rinse to the pot, and put it on the stove over medium-high heat. Once all the water from the pot has evaporated, heat the oil.
- Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant.
- Add the broccoli, zucchini, salt, pepper, and crushed red pepper. Mix well and cook for 3 minutes regularly stirring to prevent the veggies from burning.
- Add the frozen peas, 1 teaspoon of lemon zest, and juice of the whole lemon. Mix well, cover with a lid, and lower the heat to the lowest setting.
- Add the silken tofu and ½ cup of pasta water to the cup of blender, food processor, or immersion blender. Blend until smooth and creamy.
- Add the cream to the pot with the veggies. Mix well, turn up the heat to a medium, and cook for 5 minutes or until a light boil, occasionally mixing.
- Turn off the heat, and add the tomatoes, basil, parsley, and pasta. Gently mix well and cover with the lid for 10 minutes for the pasta to finish cooking undisturbed with the heat of the sauce.
- Once the 10 minutes have passed, uncover, taste, and add more seasoning if needed. If the pasta is still slightly too raw, cover it and let it sit for 5 more minutes. When ready to serve, add the other ½ cup of the reserved pasta water, mix well, and serve immediately.
Notes
- This recipe only works with silken tofu: It’s important to use silken or soft tofu to get a smooth and creamy sauce. Firmer types of tofu, like extra firm tofu, will not work. Check out this guide to tofu to learn about the different types!
- Don’t drain the pasta water: Do not forget to reserve 1 cup of the pasta cooking water from the pot before draining the rest! This starchy water gives the pasta sauce a silky smooth and luscious consistency and helps it cling to every noodle and vegetable.
- Keep the pot covered: Don’t be tempted to peek at the pasta once you add it to the sauce. You don’t want the hot steam to escape, as it’s needed to finish cooking the pasta.
- Serve it right away: The pasta will absorb the sauce as it sits, so you’ll want to serve it right away for the creamiest bites.
Love this yummy pasta dish!
Never too many pasta recipes if you ask me 🙂 It is great! So creamy and tasty!
So true! This pasta dish is the creamiest!
Super delicious and creamy! Everyone in the family adores this recipe!
It’s hard to not love!!
This paste is so creamy and delicious! Yum
Yesss – nothing like a yummy creamy pasta!
Love this delicious pasta dish! Was so easy to make—definitely a new favorite in the weekly rotation 🙂
Love to hear that! It’s a great one to have on the menu!
Love this style
Of pasta yum yum yum!
Can’t go wrong with this creamy pasta!
this creamy vegan pasta is such a dream! It’s super easy to make and so delicious!
I’m with you! It comes out sooo creamy and delicious!
Thanks for this quick vegan pasta primavera recipe ! It saved me this week!
So glad to hear it! It’s a great one to enjoy throughout the week!
Oh my! This vegan pasta primavera looks incredible.
It’s one of a kind! You’re going to love it!
Love this pasta dish! So good!