Name: Vegan Pasta Primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American

The Urben Life Verified

October 3, 2025

16 Ingredients

EASY

This vegan pasta primavera recipe is loaded with fresh spring vegetables in a creamy dairy-free sauce. It's light, bright, and satisfying. My vegan version keeps all the yummy veggies but replaces heavy cream with coconut milk or your favorite dairy-free milk. You'll love the delightful lemon cream sauce with fresh lemon zest and juice. Great for lunch or dinner!

From the Cook

1/4

Vegan Pasta Primavera

The Urben Life Verified

Ingredients

servings

WarningMilk and 4 other allergens identified

Instructions

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Instructions

Bring a large pot of water to a boil and cook pasta al dente according to the package directions. Once cooked, drain, and set aside.

As the pasta cooks, warm olive oil in a large skillet over medium heat. Add the zucchini, squash, shallot, and asparagus. Cook under crisp-tender, you don't want the veggies to be completely softened, just cooked down so they still have a nice texture.

Add the garlic, tomatoes, peas, lemon zest, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes. Continue to cook for another few minutes.

Pour in the vegetable broth and coconut milk, bring to a simmer, then turn off the heat. Stir in the cooked pasta and toss to combine. Serve immediately.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Cook

The Urben Life

Hey there, I'm Jenna Urben! I'm the recipe developer, photographer, and writer behind The Urben Life. My mission is to share allergy-friendly recipes the entire family will love.