Tender pasta and veggies are drenched in garlicky white wine sauce to make this incredibly flavor-packed vegan pasta Primavera. The best part: it all comes together in 30 minutes.
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It’s officially March, which means it’s unofficially spring. We’ve got a few weeks to go before the actual equinox, but it’s starting to warm up and there’s actually a little purple flower blooming in my front yard.
As you may know if you’re a regular reader around these parts, I’m not one for getting psyched up about the warmer days to come. Give me sweaters and cozy fires.
But…you can also give me veggies. And I have to admit that I do get a twinge of excitement when the produce aisle starts getting a little greener this time of year. And hey, it’s still cool enough for sweaters. Sweater weather + spring veggies is the perfect excuse to cook up cozy veggie-packed pasta dishes.
Enter this vegan pasta Primavera.
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I’ll be frank: pasta Primavera was never a favorite of mine. It can be kind of boring. You know? I can’t be the only one that’s gotten stuck with a bland plate of noodles and mushy veggies as the vegetarian entrée at just about every wedding I’ve ever attended. This pasta Primavera is different.
It starts out simple, with some onions, carrots and garlic. Then you add the magic: white wine, a touch of lemon juice, and, get this: light coconut milk!
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Now the coconut milk doesn’t do what you think. It doesn’t make this a creamy pasta Primavera. It forms a super light and silky smooth coating that makes the noodles absolutely heavenly. And no, I promise the dish doesn’t taste like coconut.
While the sauce is simmering you cook the pasta, and add the asparagus to the pasta water just a couple of minutes before it’s done. This allows you to quickly blanch the asparagus without having to use a separate pot!
Zucchini and sun-dried tomatoes are simmered in the sauce, and then when the pasta and asparagus are done, you throw them in too, along with some peas.
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The veggie-packed pasta gets tossed with some basil and parsley at the end. It’ll turn out absolutely delicious and can be on the table in 30 minutes.
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Some tips for making this Vegan Pasta Primavera!
- Do you hate when you bite into a super tough piece of asparagus because you didn’t trim off enough of the end? ME TOO! To trim an asparagus spear, grab the base in one hand, and grab the stalk in the middle with your other hand. Bend until the end snaps off. It will always break in just the right place.
- If you are absolutely opposed to coconut milk, you can use another type of non dairy milk like soy or almond. Just make sure it’s unflavored and unsweetened.
- Feel free to switch things up and use your favorite veggies. Broccoli or cauliflower would be great in place of the asparagus. Summer squash could easily replace the zucchini. And parsnips would stand in for carrots beautifully.
- This dish comes together relatively quickly, but you can save time by chopping the veggies a day in advance. Since the carrots and onions go in together, store them in the same container.
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Vegan Pasta Primavera
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Clik here to view.
Tender pasta and veggies are drenched in garlicky white wine sauce to make this incredibly flavor-packed vegan pasta Primavera. The best part: it all comes together in 30 minutes.
- 8 ounces dried pasta ((capellini works well, any variety will work))
- 8 ounces asparagus spears, (trimmed and cut into 1-inch pieces)
- 2 tablespoons olive oil, (plus a dash more, for tossing the pasta)
- 1 medium onion, (diced)
- 2 medium carrots, (chopped)
- 3 garlic cloves, (minced)
- 1/2 cup dry white wine
- 1/2 cup light coconut milk
- 2 tablespoons lemon juice
- 1 small zucchini, (chopped)
- 1 cup julienne cut sun-dried tomatoes
- 1 cup frozen peas, (thawed)
- 1/2 cup fresh basil, (chopped)
- 1/2 cup fresh parsley, (chopped)
- 3/4 teaspoon salt, (or to taste)
- Black pepper to taste
- Crushed red pepper flakes, to taste
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. 2 minutes before the pasta is done cooking, add the asparagus.
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When the pasta and asparagus are done, drain them together into a colander. Return them to the pot and toss with a dash of olive oil.
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While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the onion and carrot. Sauté for about 8 minutes, until the carrot begins to soften.
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Add the garlic and sauté 1 minute more, until very fragrant.
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Add the wine, coconut milk, lemon juice, zucchini and sun-dried tomatoes. Simmer for about 4 minutes, stirring occasionally, until the zucchini softens and the alcohol has cooked off.
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Stir in the peas, and then add the pasta and asparagus to the pot. Toss a few times to distribute the veggies, then remove the pot from heat.
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Stir in the basil and parsley, then season with salt, pepper and red pepper flakes.
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Divide onto plates and serve.
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