Delicious Vegan Pasta Primavera Recipe: Perfect for Dinner
As a vegan chef, I’m constantly looking for innovative ways to make plant-based cuisine more flavorful and satisfying. That’s why I’m excited to share my recipe for Vegan Pasta Primavera. This classic Italian dish is loaded with fresh veggies and tossed in a delicious sauce made with coconut milk, broth, and nutritional yeast. Trust me when I say that this creamy pasta dish is just as hearty and satisfying as any non-vegan option out there.
Not only is this recipe delicious, it’s also incredibly easy and quick to make. Whether you’re looking for a weeknight dinner or a meal to impress guests, Vegan Pasta Primavera should definitely be on your menu. Plus, it’s versatile enough to adapt to any dietary needs – just swap the penne pasta for gluten-free or angel hair pasta and you’re good to go!
Trust me, this dish will quickly become a staple in your household. So go ahead and grab your apron – it’s time to whip up some mouth-watering Vegan Pasta Primavera!
Why You’ll Love This Recipe
Listen, my friend. Let me tell you why you will love this recipe for Vegan Pasta Primavera more than anything in the world. Let me paint a picture for you – a luscious, creamy pasta dish rich with roasted vegetables and bursting with the goodness of coconut milk and surprising flavors of nutritional yeast. Imagine a warm plate of al dente penne pasta tossed in olive oil, coated in a thick and velvety sauce that sticks to every bite like the memory of first love.
This vegan pasta primavera recipe is a fresh twist on classic Italian cuisine, transformed into a plant-based wonder that will make your taste buds dance with joy. You can feel good about the veggies in every bite and indulge without guilt in the comforting richness of this pasta dish.
Moreover, this recipe is extremely versatile. You can use any vegan or gluten-free pasta of your choice or switch up the vegetables according to what’s in season or what you have available in your pantry. Imagine biting into sweet red bell pepper paired with savory mushrooms or crisp baby carrots and tender asparagus pieces embraced in a blanket of creamy sauce.
Believe me, this is not just any regular veggie pasta dish; it is elevated to new heights by secret ingredients such as dried basil, garlic cloves, and onion that add depth and flavor like no other. It is the kind of recipe that makes it impossible not to lick your plate clean.
So why should you love this recipe? The answer is simple; it is delicious, healthy, and versatile – but most importantly enjoyable for vegans and non-vegans alike. Trust me; this dish will become a staple in your household once you have tried it.
Ingredient List
Now that we know why Vegan Pasta Primavera is something to drool over let’s dive into what you’ll need to make this mouthwatering dish.
Take note of these ingredients so you can create the perfect pasta primavera recipe:
- 12 ounces penne pasta (gluten-free or pasta of choice)
- Sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 red onion, sliced thin
- 2 cups fresh mushrooms, trimmed and cut bite-sized
- 1 head broccoli, trimmed and cut bite-sized
- 1 red bell pepper, cut bite-sized
- 8 ounces asparagus, cut into 1 inch pieces
- 3 garlic cloves, minced
- 1/2 teaspoon dried basil
- Red pepper flakes
- Lemon juice
For the vegan primavera sauce:
- 2 tablespoons flour (or gluten-free flour)
- 1 cup vegetable broth
- 3/4 cup soy milk (or coconut milk)
- 2 tablespoons olive oil
- 1/2 cup nutritional yeast
- Salt and pepper, to taste
The Recipe How-To
Now, the moment we’ve all been waiting for- the recipe! I highly recommend using penne pasta or angel hair pasta for this vegan pasta primavera, but feel free to use your pasta choice 2. Regardless of your pasta choice, your dish will be delicious!
Ingredients:
- 12 ounces penne pasta or angel hair pasta
- 2 tablespoons Olive oil
- 1 red onion, sliced thin
- 1 head broccoli, trimmed and cut into bite-sized pieces
- 8 ounces fresh mushrooms, sliced thin
- 1 red bell pepper, cut into bite-sized pieces
- 8 ounces asparagus, cut into 1-inch pieces
- Sea salt and pepper
Instructions:
- Begin by heating a large pot of salted water over high heat. Once it comes to a boil, add the pasta and cook according to the package instructions until it is al dente.
- In a large skillet, heat up some olive oil over medium heat. Add the onion and cook for a few minutes until it begins to soften.
- Add the broccoli and cook for about five minutes until it begins to turn bright green.
- Add the sliced mushrooms and cook for another two minutes.
- Finally, add the bell pepper and asparagus to the pan and cook until they begin to soften.
- While the vegetables are cooking in the skillet, prepare the sauce by whisking together the following ingredients in a small bowl:
- 3 cups soy milk or coconut milk
- ¼ cup flour
- ½ cup nutritional yeast
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- Dried basil, sea salt and pepper (to taste)
- Once you’ve prepared the sauce, add it to your skillet with the vegetables and stir everything together before adding your cooked pasta of choice (penne or angel hair). Stir everything together again so that your pasta primavera gets evenly coated in sauce.
- Serve hot topped with some nutritional yeast if desired.
Enjoy this easy vegan pasta recipe filled with fresh veggies!
Substitutions and Variations
You can experiment with various substitutions and variations to make this vegan pasta primavera recipe entirely your own. Here are some ideas to get you started:
– Pasta choice: While the recipe calls for using penne pasta, feel free to use any shape or type of pasta you prefer. You can also opt for gluten-free pasta if you have dietary restrictions or preferences.
– Vegetables: This recipe includes mushrooms, carrots, broccoli, red onion, bell pepper, and asparagus. However, you are not limited to these veggies alone! Feel free to add any other fresh veggies that you like– zucchini, tomatoes, peas, or artichokes.
– Roasted vegetables: Alternatively, you can roast your veggies before adding them to your pasta. Roasting will give your vegetables a rich and caramelized flavor and a slightly crispy texture. You’ll just need to toss your fresh veggies in some olive oil with salt and pepper and bake them in the oven for 20-25 minutes at 400°F.
– Creamy sauces: If you want a different type of sauce instead of the primavera sauce called for in this recipe, try making a creamy vegan alfredo sauce with cashews or a white wine sauce instead.
– Culinary textures: To add an extra layer of texture to your vegan pasta dish try topping it off with some toasted breadcrumbs or sunflower seeds right before serving.
With these suggestions in mind, remember to have fun experimenting and creating your very own signature dish of vegan pasta primavera!
Serving and Pairing
Ah, the moment you’ve been waiting for. You’ve got a steaming hot bowl of Vegan Pasta Primavera in front of you, and now it’s time to impress your taste buds with some seriously savory flavors.
I suggest plating your pasta with a garnish of fresh basil leaves and cracked black pepper. Trust me; it’s those little touches that make all the difference.
Now, what about our beverage pairing? Well, given that this dish has such an abundance of vegetables, I think we need something to bring out their freshness even more. How about a crisp white wine like Sauvignon Blanc or Pinot Grigio? If alcohol is not your thing, sparkling water infused with some freshly squeezed lemon juice or lime would be an excellent option as well.
When it comes to serving, you can experiment by adding some roasted vegetables such as zucchini, bell peppers or eggplants on top of your Pasta Primavera, if desired. Speaking of additions, if you’d like to mix things up and try out some different sauces, here are a few ideas: coconut milk-based Alfredo sauce or nut-based white wine sauce – both will brings its characteristic creamy smoothness creating a unique flavor blast.
Lastly, remember that this Primavera Recipe is very versatile. You can try gluten-free pasta such as angel hair or penne pasta for this recipe alongside other vegetables and prepping methods! Let your creativity fly, and don’t be afraid to experiment to discover what combination works best for you!
Make-Ahead, Storing and Reheating
I know that life is busy, and time is precious. That’s why I understand the importance of having meals ready in advance. Luckily, this vegan pasta primavera recipe can be made ahead of time and stored for later enjoyment.
Make-Ahead: The pasta primavera is perfect for meal prep, work lunches, and busy nights when you don’t have time to cook. You can make the pasta ahead of time, cook it al dente, cool it down quickly under cold water or on a cookie sheet, and store it in an air-tight container in the fridge for up to 4 days.
Storing: Store the cooked vegetables and sauce separately from the pasta to ensure they don’t get too mushy. Keep them in their containers in the fridge until you’re ready to serve them.
Reheating: When you’re ready to enjoy this dish again, take out all containers from the refrigerator and let them sit on the counter for around 30 minutes so that they can come close to room temperature. Place the veggies in a skillet or microwave-safe dish, add a little broth or water, cover with a lid or plastic wrap, and reheat until steaming hot. You should also heat up your sauce using low heat before mixing it with your reheated veggies. Warm up your desired amount of pasta separately by either microwaving or adding it into boiling water for a few seconds if it appears dry.
With these tips about making-ahead, storing, and reheating this vegan pasta primavera recipe, you won’t need to worry about sacrificing taste due to lack of time. Enjoy roast vegetables coated with delicious vegan primavera sauce on any busy day without compromising on flavor!
Tips for Perfect Results
Listen up, folks. As someone who’s been in the vegan pasta game for a while, I’ve learned a tip or two that can help take your pasta primavera to the next level. So pull up a chair and let me share some tips for perfect results with you.
First off, don’t overcook your vegetables. When making pasta primavera, you want your veggies to be tender-crisp, not limp and lifeless. So keep an eye on them while they’re cooking, and don’t be afraid to taste test as you go along.
Speaking of vegetables, feel free to mix it up! Don’t be limited by only the ingredients listed in this recipe – try adding some zucchini, roasted vegetables or anything else that catches your fancy. The more colorful and diverse your vegetable mix, the better your pasta dish will be.
Another tip is to use coconut milk in place of heavy cream for a creamy pasta salad that happens to be vegan too. It creates a luscious texture that pairs perfectly with angel hair pasta, penne pasta or any other choice of pasta you have on hand.
If you’re looking for a cheesy flavor without using parmesan cheese or nutritional yeast, try using white wine sauce or alfredo sauce as a dressing for your vegetable pasta. Not only does it add another dimension of flavor, but it also makes the dish feel more indulgent.
Finally, when serving your pasta primavera, don’t forget the lemon juice. A squeeze of fresh lemon juice brightens up the flavors and gives everything a zesty kick.
By following these simple tips, you’ll have everyone at the dinner table drooling over your easy vegan pasta dish in no time. And if all else fails, just remember: when in doubt, add more olive oil and sea salt.
FAQ
Before we get to the FAQ section, let me remind you of how delicious this vegan pasta primavera recipe is. With its combination of fresh veggies, creamy sauce made from coconut milk, and nutritional yeast for that cheesy flavor, it’s no wonder why this dish is a winner at any vegan dinner party or weeknight meal. Now, let’s take a moment to answer some of the most common questions that may come up as you prepare this dish.
What is primavera sauce made of?
Making pasta primavera sauce is an easy task that involves blending a few basic ingredients such as chicken broth, parmesan cheese, cream, basil, and seasonings like salt and pepper. If preferred, you can forego the sauce and instead mix your cooked pasta and veggies with some olive oil or melted butter, fresh parmesan cheese, and season with salt and pepper.
Can you use soy milk instead of cream in pasta?
Here’s a helpful tip for those who want to replace heavy cream in their recipes: try combining soy milk with olive oil. For every one cup of heavy cream, combine two-thirds of a cup of soy milk with one-third of a cup of olive oil. This substitute works best to add flavor and tenderness in cooking and baking, though it shouldn’t be used for recipes that involve whipping.
Is pasta healthy for vegans?
Creating a delectable vegan pasta dish can be a breeze with the proper ingredients. Not only are there options available that offer more nourishment, but they’re also commonly free of gluten and completely devoid of eggs.
Why is it called pasta primavera?
Pasta primavera, a dish that is named after spring, embodies the essence of this season by utilizing the first, fresh spring vegetables such as asparagus, broad beans, peas, and spring onions. Additional variations include incorporating courgette, broccoli, and even fresh tomatoes.
Bottom Line
In conclusion, this vegan pasta primavera recipe is a must-try for anyone who loves delicious and healthy food. With its colorful and fresh veggies, protein-packed sauce, and perfectly cooked pasta, this dish is sure to become a favorite in your home. It’s perfect for dinner parties or just a cozy night in. Plus, with the many substitutions and variations that are available, you can make it your own unique creation.
So why not give this recipe a try? Whether you’re a seasoned vegan or someone looking to incorporate more plant-based meals into your diet, this recipe is for you. Not only will you be doing your body a favor by eating nutritious and wholesome food, but you’ll also be reducing your carbon footprint by choosing plant-based options.
Finally, I hope this article has been helpful and informative, providing valuable insights into the ingredients, tips and tricks that go into making a successful vegan pasta primavera. So go ahead and get creative in the kitchen – who knows what amazing new dishes you might create!
Vegan Pasta Primavera Recipe
Ingredients
- 3 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon dried basil
- 5 tablespoons flour
- 2 cups coconut milk (14 oz can)
- 1 1/2 cups no-chicken broth
- 1/4 cup nutritional yeast
- 1 small head broccoli, cut into florets
- 1 medium carrot, thinly sliced
- 1/2 lb fresh mushrooms, sliced
- 1 cup frozen peas
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1 lb angel hair pasta
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
- Stir-in the flour to coat everything.
- Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
- Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
- Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
- Add salt and pepper to taste, then cook until heated through.
- Cook the pasta according to package directions, then serve sauce over pasta.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.