This one pot Vegan Pasta Primavera is a quick and simple take on the classic Italian-American dish. Its creamy, made with simple ingredients and super comforting. Its perfect for any weeknight dinner and comes together in less than 30 minutes.
This is a sponsored post but I used the product myself and all the opinions and reviews are mine.
I also love my protein rich lentil Bolognese and its a one pot dish.
What is pasta primavera?
It is basically an American dish originated in America which traditionally is a simple recipe of pasta and veggies sauteed in oil and garlic.
I have tried to follow the same comfort traditional style and taste here but with a healthier twist.
Before get into the details of this extra virgin olive oil, I would like to share a little about The Flavor Your Life campaign.
It aims to educate North American consumers about authentic extra virgin olive oil from Europe. Flavor Your Life is empowering consumers by educating them about the rich history and delicious properties that these oils display. They are also aiming at sharing the delicious extra virgin olive oil culinary culture that’s been harvested in Europe for generations.
This 100% Italian Extra Virgin Olive Oil is free from acidity and has a high smoking point of 400-degree Fahrenheit making it suitable for cooking and baking.
100% Italian Extra Virgin Olive Oil is harvested in Italy and is vegan and gluten free. It contains no preservatives or additives. Moreover, it has a robust flavor of artichoke and almonds with a medium bitter and spicy after taste along with ripe fruity aroma.
Moreover, this 100% Italian Extra Virgin Olive Oil is great for drizzling on salads as well. Hence, it’s a versatile oil and very healthy too.
Hence, I thank Moms Meet to give me the opportunity to try this olive oil and make my recipes tastier.
Coming back to my new recipe, I am excited to share this vegan pasta primavera recipe with you.
Ingredients for vegetarian pasta primavera
Extra virgin olive oil
Lemon for grated zest
Crushed red chili flakes
Vegan parmesan cheese
As you must have noticed that I used very easy and pantry staple ingredients and common vegetables in this recipe. I am sure you must already be having it in your kitchen so let’s dive deep into it.
Pasta – for health benefits I used ancient grains gluten free pasta. However, whole wheat/whole grain/regular fusilli or rotini pasta works here. Just make sure to read the package instructions of cooking pasta and the measurement of water.
Veggies – I like broccoli in my pasta so I would say it’s a must. Green peas and green beans surprised me and tasted so good. Cherry tomatoes enhances its presentation and blends along pretty well.
Extra virgin olive oil – I used this oil from my sponsored company but you may use any 100% extra virgin olive oil for this recipe. You may even use vegan butter instead of oil if desired.
Nutritional yeast – vegan parmesan also works great here.
Basil – I would insist on using fresh basil. This herb enhanced the flavor and aroma of this vegan primavera.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the end of this post.
How to make Vegan Pasta Primavera
Firstly, in a saucepan, I brought water to a boil and added pasta to it and let it cook for sometime until half done. At this point if you think the water is too much simply discard upto 1 cup of water.
Secondly, I added garlic, salt and black pepper to it and let it cook until pasta was soft enough but still had little water in it.
Next, I tossed in vegetables and let it cook until broccoli softens but not mushy.
Thereafter, I stirred I nutritional yeast and extra virgin olive oil.
Lastly, I turned off the flame and folded in basil and lemon zest.
I served it immediately with a little more drizzled extra virgin olive oil and crushed chili flakes and more vegan parmesan cheese. Voila!!!!
We devoured every bit of it and was an instant hit with my family.
I would highly encourage you to try this recipe and enjoy it with your family as much as we did.
- Boil extra water to cook pasta and then before adding garlic and salt discard that extra water up to 1 cup. This is a great way to reduce its starch content and also makes sure that pasta is not mushy and overcooked.
- It is important to note that while tossing in veggies, pasta should be little soft and must have very little liquid for veggies to cook. It should not be absolutely dry. Therefore, if needed add very little water up to ¼ cup.
- Lastly, when folding in basil and lemon zest mix it very gently making sure that pasta do not break. Also, let it stand covered for 1 minutes for the entire recipe to blend well in all the flavors.
This recipe tastes excellent as is but if desired you may serve salad like vegan Brussels sprout salad or chickpea salad and whole wheat bread or roasted onion oatmeal bread with it. You may pair it with any dinner roll as well.
This tastes best when served immediately. However, refrigerate the leftovers to be used the next day. Warm it very well in microwave.
Primavera means spring. So any fresh vegetables like broccoli, green beans, green peas or colored peppers work great in this dish.
I used ancient grain fusilli because its healthier. You may use regular or whole grain pasta of your choice. Rotini, fusilli or bow tie pasta is mostly recommended to prepare this dish.
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you will enjoy these as much as we did and I am very excited to hear back from you about this easy vegan pasta primavera.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Pasta Primavera
- In a saucepan bring water to a boil and add pasta to it. Let it cook until a little more than half done that is 3-5 minutes before fully cooked. There should still be some water so as to cover the pasta but not too much. If you think the water is too much discard up to 1 cup water from pasta. Add garlic, salt and black pepper to it. Let it cook until pasta softens but is not mushy.
- At this point the water should be almost absorbed but still a little left at the bottom. Add broccoli, green beans, cherry tomatoes and green peas to it. Lower the flame. Cover and let it cook for few minutes or until broccoli soften but still firm. (if you think its sticking at the bottom or its too dry add up to ¼ cup water so that veggies are cooked properly).
- Toss in extra virgin olive oil and nutritional yeast to it and mix well. At this point all the water must have been absorbed.
- Turn it off, stir in chopped basil and lemon zest. Garnish and serve immediately.
- I used ancient grains fusilli pasta for this recipe. Depending on the type of pasta you use, read the package instructions and measure water accordingly. A little extra water is better because you can take it out later before adding any condiments. However, the measurements mentioned above works in most types of pasta.
- This tastes best when served immediately.
- Just before serving drizzle a little more EVOO for the best experience.
- It is starchy in texture but the leftovers can be refrigerated to be used the next day. Warm it up very well in the microwave.