- VE
- LC
Vegan Pasta Primavera
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!
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
Add the garlic, tomatoes, peas, lemon zest, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes. Continue to cook for another few minutes.
- Step 4
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.
Tips & Tricks
Per serving
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