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You are here: Home / Main Dishes / Easy Pasta Primavera

April 8, 2021

Easy Pasta Primavera

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This Easy Pasta Primavera is a quick and healthy dinner for busy nights. This fresh dish is packed with protein and tons of veggies!

Bright pasta primavera with carrots, broccoli, and veggies in a white dinner bowl

Pasta Primavera is typically served in Spring or Summer, but this dish is so delicious that it should be enjoyed year-round! The light lemon cream sauce and vegetables are a refreshing combination to pair with pasta.

This pasta primavera has my own healthy and tasty twist on it including truffle salt, artichoke hearts, and baked veggies. We’re swapping out basic pasta for lentil pasta to add plenty of low-glycemic protein.

While our vegetables are baking, we’ll prepare the pasta and sauce so everything finishes cooking at the same time. Once you’ve combined the baked veggies, pasta, and sauce, don’t forget your toppings – lemon juice and fresh basil are necessary for the freshest taste!

Pasta primavera in white pan overhead shot

This recipe is:

  • vegan + vegetarian
  • gluten-free
  • refined sugar-free
  • oil-free
  • dairy-free
  • corn-free
  • soy-free
  • peanut-free
Pasta primavera sauce cooking in a white pan

FAQs:

What type of pasta should I use for this dish?

Lentil pasta is a healthy option that adds additional protein to this dish. For pasta shapes, lentil sedanini or penne will hold their shape and work well.

What wine is best to use for cooking pasta primavera?

I like to use an organic Pinot Grigio because it’s crisp and neutral. No need to pick an expensive wine!

How do I store this pasta?

Store leftovers in a sealed container in the fridge for up to 5 days without toppings. Add toppings like lemon juice and basil after heating up leftovers. Try enjoying this pasta fresh for dinner and saving leftovers for lunch!

Pasta Primavera

Plantivore Kitchen
This Easy Pasta Primavera is a quick and healthy dinner for busy nights. This fresh dish is packed with protein and tons of veggies!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner
Cuisine American, Italian
Servings 4

Ingredients
  

Pasta

  • 1 package lentil pasta sedanini or penne
  • 1 teaspoon sea salt for boiling

Baked Vegetables

  • 1 zucchini sliced
  • 1 head broccoli sliced
  • 2 carrots sliced
  • 1 bell pepper sliced

Sauce

  • 1.5 cup shiitake mushrooms cubed
  • 1 can artichoke hearts sliced
  • 3 cloves garlic minced
  • ¼ cup vegetable broth
  • ¼ cup white wine pinot grigio
  • 3 tablespoon coconut milk
  • ¼ cup vegan mozzarella shreds
  • ⅛ teaspoon truffle salt pinch

Toppings

  • ½ lemon juice
  • 1 tablespoon fresh basil chopped
  • 8-10 kalamata olives minced
  • ⅛ teaspoon red pepper flakes optional
  • 1 tablespoon vegan parmesan optional

Instructions
 

  • Preheat oven to 400º. Add zucchini, broccoli, carrots, and bell peppers to a baking sheet lined with parchment paper. Option to add a light spray or drizzle of avocado oil. Bake for 15 minutes then remove and move veggies around with a wooden spoon. Bake for another 10 minutes.
  • Bring a large pot of water to a boil with sea salt. Once boiling, add lentil pasta and follow cooking instructions, stirring frequently. Test a piece to ensure texture is soft, then drain pasta in a colander.
  • In a pan over medium heat, add minced garlic with veggie broth. Stir with a wooden spoon for a few minutes until the garlic begins to darken.
  • Add mushrooms and artichokes along with white wine. Cook for 5-10 minutes, stirring frequently. Lower the heat and add coconut milk, vegan mozzarella, and truffle salt. Stir until fully mixed.
  • Toss pasta in the sauce, then cut off the heat. Serve and top with lemon juice, fresh basil, kalamata olives, and red pepper flakes. Enjoy!

Notes

  • When storing leftovers, store the toppings like lemon juice and basic separately. When heating up leftovers, add the toppings after you’ve heated up the pasta. The pasta will taste super fresh!
  • Store leftovers in a sealed container in the fridge for up to 5 days.
  • My favorite vegan mozzarella brands for this recipe are currently Parmela Creamery or Good Planet.
Keyword Artichoke, Lemon, Pasta Primavera, Spring, Zucchini
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Filed Under: Main Dishes, Quick + Easy, Recipes

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Hi! Welcome to Plantivore Kitchen

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I’m Lauryn – cat mom, wife, and plant-based foodie with food allergies & celiac disease living in Austin. Obsessed with travel, dumplings, pilates + yoga, beach days… Learn More →

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