This Easy Pasta Primavera is a quick and healthy dinner for busy nights. This fresh dish is packed with protein and tons of veggies!
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!
This recipe is:
- vegan + vegetarian
- refined sugar-free
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.
I like to use an organic Pinot Grigio because it’s crisp and neutral. No need to pick an expensive wine!
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!
- 1 package lentil pasta sedanini or penne
- 1 tsp sea salt for boiling
- 1 zucchini sliced
- 1 head broccoli sliced
- 2 carrots sliced
- 1 bell pepper sliced
- 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 tbsp coconut milk
- ¼ cup vegan mozzarella shreds
- ⅛ tsp truffle salt pinch
- ½ lemon juice
- 1 tbsp fresh basil chopped
- 8-10 kalamata olives minced
- ⅛ tsp red pepper flakes optional
- 1 tbsp vegan parmesan optional
- 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!
- 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.