Vegan Pasta Primavera
User Reviews
5
Vegan Pasta Primavera
Description
The recipe cooks pasta slightly under package instructions and reserves starchy pasta water before draining. Vegetables including diced onion, sliced garlic, bell pepper, broccoli florets, zucchini half-moons, and frozen peas are sautéed with seasoning and lemon zest and juice to build fresh flavors and retain some crispness.
Silken tofu is blended with lemon juice and reserved pasta water to make a creamy sauce that is then added back to the pan with vegetables. The mixture is gently cooked to meld flavors and coat all ingredients evenly. Chopped basil and parsley add herbaceous brightness, while crushed red pepper flakes add mild heat as garnish.
This dish offers balanced textures with tender pasta, crunchy vegetables, and smooth sauce. It serves well as a light main course or side. Serving immediately after mixing preserves the sauce’s creaminess and vegetable texture without overcooking.
Key tips include using silken tofu for the sauce to achieve smooth consistency, reserving pasta water to adjust sauce thickness and help it cling, and keeping the pot covered after combining to trap steam and finish cooking the pasta evenly.
Ingredients
- 1 pound pasta of your choice
- 2 tablespoons olive oil
- 1 small red onion diced
- 5 garlic thinly sliced, cloves
- 1 bell pepper diced
- 2 cups broccoli roughly chopped, florets
- 1 small zucchini sliced into half moons
- salt to taste
- black pepper to taste
- ¼ teaspoon crushed red pepper
- 1 cup peas frozen
- 1 lemon zest and juice
- 1 silken tofu 12-ounce box
- 1 cup pasta water
- 1 ½ cups grape tomato halved
- ¼ cup basil chopped
- ¼ cup parsley chopped, Italian
- red pepper flakes for garnish, crushed
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
- Use only silken or soft tofu to achieve a smooth and creamy sauce; firmer tofu will not work well.
- Reserve 1 cup of pasta water before draining to create a silky sauce and help it cling to pasta and vegetables.
- Cover the pot after stirring in the pasta and sauce to trap steam, allowing the pasta to finish cooking evenly.
- Serve the pasta primavera immediately to maintain creamy sauce texture and crisp vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 107g | 36% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 54mg | 2% |
| Potassium | 1031mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 2463IU | 49% |
| Vitamin C | 129mg | 143% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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