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5.0 from 153 votes

Vegan Pasta Primavera

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!

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

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

    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

  • 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.

Nutrition Information

Calories 624kcal (31%) Carbohydrates 107g (36%) Protein 24g (48%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Sodium 54mg (2%) Potassium 1031mg (29%) 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.