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!

Author: The Urben Life

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 335 kcal per serving

Ingredients

10 ounces - penne pasta
2 tablespoons - olive oil
1 - zucchini
1 - yellow squash
1 bunch - asparagus
3 cloves - garlic
1 cup - cherry tomatoes
½ cup - frozen peas
1 tbsp - lemon zest
2 tablespoons - lemon juice
1 tsp - Italian seasoning
1 tsp - sea salt
½ tsp - black pepper
¼ tsp - red pepper flakes
1 cup - vegetable broth or water
1 cup - canned coconut milk

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.

Nutrition