Vegan Pasta Primavera Recipe
Vegan Pasta Primavera Recipe is a fresh, colorful, and healthy pasta dish full of vegetables. Easy to make, light, and perfect for weeknight dinners or gatherings with family and friends.
Equipment
- Large pot
- Skillet
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Wooden spoon
- Colander
- Serving bowl
Ingredients
- 12 oz pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- ¼ cup fresh basil, chopped
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast, optional
Instructions
Cook Pasta
- Cook the pasta according to package instructions. Drain and set aside, reserving ½ cup pasta water.
Prep Vegetables
- Wash and slice all vegetables: red and yellow bell peppers, zucchini, broccoli, and cherry tomatoes.
Sauté Garlic
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute.
Cook Vegetables
- Add bell peppers and zucchini. Cook 3–4 minutes, then add broccoli and cook 3 more minutes. Stir in cherry tomatoes.
Season Vegetables
- Season vegetables with dried Italian herbs, salt, and pepper. Stir to combine and coat evenly.
Combine Pasta and Vegetables
- Add cooked pasta to the skillet. Toss with vegetables and reserved pasta water if needed for creaminess.
Add Flavor
- Stir in lemon juice, fresh basil, and optional nutritional yeast. Taste and adjust seasoning as needed.
Serve
- Transfer to serving bowl, garnish with extra basil or olive oil, and serve immediately while warm.
Notes
- Use any pasta you like: penne, fusilli, or spaghetti
- Vegetables can be substituted seasonally
- Optional nutritional yeast adds a cheesy flavor
- Serve immediately for best taste