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Vegan Pasta Primavera
5 from 153 votes

Vegan Pasta Primavera

This Vegan Pasta Primavera features pasta cooked al dente and tossed with sautéed red onion, garlic, bell pepper, broccoli, zucchini, peas, and fresh herbs. A creamy sauce made from blended silken tofu, lemon, and reserved pasta water creates a smooth, tangy coating that complements the crisp-tender vegetables.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4 - 6 servings
Calories: 624 kcal
Course: Lunch, Dinner
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 4 - 6 servings

Amount Per Serving

Calories 624

% 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.