Vegan Pasta Primavera

Vegan pasta primavera is a delicious dairy-free version of a beloved pasta dish. Loaded with colourful veggies and made extra creamy with homemade cashew cream, this vegan pasta primavera recipe is sure to become a family favourite.

Nothing spells warm weather better than a bowl of pasta primavera. This classic pasta dish goes back to the 70s when it was first introduced at the New York City restaurant Le Cirque. So despite its Italian sounding name, pasta primavera is, in fact, an American recipe.

There are numerous pasta primavera variations out there, and most of them are made with butter, cream and Parmesan.

This vegan pasta primavera is just as creamy and delicious but made with plant-based cashew cream instead. I make my own cashew cream, but you can also use a shop-bought version if you like.

Why you'll love this vegan pasta primavera

• It's a light pasta packed with veggies that's perfect for spring and summer.
• It's an excellent way to use up all those veggies you may have in the fridge.
• It's extra flavourful, and it's the perfect recipe to try if you're looking for a way to get your family to eat more veggies.

Ingredients and substitutions

Pasta - Any type of pasta works in pasta primavera. I prefer to make it with short pasta such as fusilli or penne.

Broccoli - Cut the broccoli into bite-size florets, so they cook quickly.

Asparagus - Add as much asparagus as you like. If using asparagus spears instead of tips, make sure you discard the woody ends.

Olive oil - You only need a splash of olive oil to saute the leek in. If you don't cook with oil, you can make this vegan pasta primavera oil-free by sauteeing the leek in a bit of vegetable broth or water instead.

Leek - I love the flavour of leek in pasta primavera, but you can also use shallots or red onion.

Zucchini - You can spiralize the zucchini instead of cutting them into small cubes.

Red pepper - I like pointed peppers in this vegan pasta primavera recipe because I can slice them into thin strips easily, but a bell pepper will do just fine.

Italian herbs mix - Use a mix of oregano and basil if you don't have an Italian herbs mix on hand.

Cashew cream - I use my favourite homemade cashew cream made from raw cashews in this recipe, but you can use a shop-bought plant-based heavy cream alternative for extra convenience.

How to make dairy-free pasta primavera

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package.

Add the broccoli and asparagus to the boiling water for the last 2 minutes of cooking. Reserve 2-3 cups of pasta water before draining.

Meanwhile, heat the olive oil in a large pan and sauté the leek for 2-3 minutes over medium heat until softened. Add the garlic and cook for another minute.

Add the zucchini and red pepper and continue to cook for another 2-3 minutes. Stir in the Italian herbs mix.

Transfer the cooked pasta, broccoli and asparagus to the pan and stir in the cashew cream. The cream sauce will be thick at first, so use as much pasta water to reach your preferred consistency.

Season to taste and serve hot or cold. This pasta is great as a light lunch or a main dish.

Leftovers and storage

• This vegan pasta primavera keeps well in the fridge for up to 5 days.
• You can serve it hot or cold, pasta-salad style.
• I don't recommend freezing pasta primavera because it will have a mushy texture when thawed.

Recipe notes and tips

• You can use any other fresh vegetables you have on hand in this pasta primavera - mushrooms, cauliflower, green beans and peas are all excellent options.
• Top the pasta with some fresh basil before serving.
• Since the pasta water is already salty, you may not need to add any extra salt at the end. Make sure you taste the pasta before adding more salt.
• Add a tablespoon of nutritional yeast if you want a cheesy flavour that's similar to that of Parmesan cheese.
• Add some lemon zest with the garlic for extra flavour and brightness.
• If you'd like the vegan pasta primavera to have a bit of a kick, add some red pepper flakes.

If you liked this vegan pasta primavera recipe, you might also like some of my other easy vegan pasta recipes that are just perfect for warmer weather:

• Coconut Milk Pasta Sauce
• Vegan Tzatziki Pasta Salad
• Vegan Caponata Pasta
• Vegan Saffron Pasta with Lemon
• Vegan Leek and Mushroom Pasta

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