Vegan Pasta Primavera with red sauce is a delicious and comforting meal made with fusilli pasta, lightly sautéed veggies, and a rich, flavorful tomato sauce (no cream needed!).
This easy plant-based pasta dish is perfect for lunch, dinner, or a side and tastes even better topped with homemade parmesan for an extra bit of yum.
Looking for more vegan pasta ideas? Try my cheesy baked spaghetti without meat or high-protein pasta salad.
Vegan pasta primavera surprised me last month when my sister took us to an Italian restaurant and I ordered it on a whim and was blown away by the flavors!
"Primavera" literally means "spring" in Italian, and traditionally it's pasta tossed with a creamy sauce and lightly sautéed spring vegetables in olive oil and spicy herbs.
It’s easily customizable, so you can use whatever vegetables you have on hand, which makes it a great way to enjoy more veggies in a delicious, satisfying meal.
I knew I had to recreate it at home, and after testing the perfect balance of flavors, I’m excited to share my version with you.
This recipe is simple, quick to make in under 30 minutes, and packed with fresh, vibrant ingredients that everyone will love. It’s hearty and comforting while feeling light, making it perfect for any occasion.
I especially love serving it with vegan cheddar, my homemade burrata, or cashew mozzarella cheese for an extra creamy touch.
If you love this recipe, try my vegan lentil bolognese, green pea pasta, tomato basil pasta, or green spaghetti next.
Jump to:
Ingredients
- Pasta: I like using fusilli pasta, but you can swap it with any shape you prefer.
- Vegetables: My mix included cherry tomatoes, broccoli, carrots, frozen peas and corn, red onion, and garlic – use whatever veggies you have on hand!
- Tomato sauce: You can use plain tomato sauce, marinara, arrabbiata, basil, or spicy sauce. Be sure to use sauce, not paste, or you may need to add pasta water to thin it.
- Olive oil: Used for sautéing the veggies to bring out their flavors.
- Herbs: I used a blend of dried basil, oregano, and marjoram, but feel free to add your favorite herbs.
- Salt: Enhances all the flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Pasta Primavera
Step 1: Cook pasta according to package instructions until al dente.
Step 2: While the pasta is cooking, heat olive oil in a pan over medium heat. Sauté the red onion for about 3 minutes, then add the finely chopped carrots and cook for another 5-6 minutes. Stir in the chopped garlic and fry for 1 more minute until fragrant.
Step 3: Add salt, herbs, chopped vegetables, and tomato sauce, then let it cook for 4-5 minutes, allowing the flavors to meld.
Step 4: Drain pasta and add tomato-veggie sauce while warm to blend flavors. Top with parmesan, fresh basil leaves, and a sprinkle of freshly ground pepper. Enjoy!
Storage
This pasta is best enjoyed warm, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the stove or in the microwave before serving.
Variations
- Pasta swap: Use penne, spaghetti, or any pasta of your choice instead of fusilli.
- Gluten-free option: Swap regular pasta for gluten-free pasta or zucchini noodles.
- Seasonal vegetables: Swap out the vegetables for what's in season. Asparagus, zucchini, mushrooms, bell peppers, and spinach are all great options.
- Creamy twist: Stir in a splash of coconut milk or cashew cream cheese for a creamy tomato sauce.
- Protein boost: Add cooked chickpeas, white beans, or crumbled tofu for extra protein.
- Spicy kick: Sprinkle in red pepper flakes or add a dash of hot sauce for some heat.
Marinela's Tips
- Don't overcook the pasta—al dente pasta holds its shape and texture best when mixed with the sauce.
- Chop veggies evenly to ensure they cook properly and blend well with the pasta.
- Use a large frying pan to give the vegetables enough space to cook evenly.
- Let the flavors meld by tossing the pasta with the sauce while it's still warm.
- Before serving, taste the pasta and adjust the salt and herbs to your liking.
Frequently Asked Questions (FAQ's)
Primavera is super versatile! Great vegetables to use include cherry/grape tomatoes, broccoli, carrots, mushrooms, asparagus, peas, corn, spinach, bell peppers, and zucchini. You can mix and match based on what you have on hand.
Traditional pasta primavera often contains dairy, like parmesan or a creamy sauce, but this vegan version is completely dairy-free! You can top it with homemade vegan parmesan, cashew mozzarella, or nutritional yeast for a cheesy touch.
More Vegan Dinner Recipes
- Dairy-free polenta with mushrooms
- Tomato and butternut squash soup
- Vegan protein mac and cheese (no cashews)
- Lactose-free Alfredo pasta sauce
Serving Suggestions
📖 Recipe
Vegan Pasta Primavera With Red Sauce
Equipment
- 1 Frying pan
- 1 Cooking pot
Ingredients
- 8 oz (230 grams) uncooked pasta of choice
- 10 cherry tomatoes halved or quartered
- 2 cups broccoli cut into florets
- 2 carrots finely chopped (~1 cup)
- 1 medium-sized red onion diced
- 2 garlic cloves finely chopped
- 1 cup peas (fresh or frozen)
- ½ cup corn
- 2 tablespoons olive oil extra virgin
- ¾ cup tomato sauce
- 1 teaspoon dried basil
- teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¾ teaspoon salt adjust to taste
Instructions
- Cook pasta al dente according to package instructions.8 oz (230 grams) uncooked pasta of choice
- Meanwhile, heat olive oil in a pan over medium heat. Sauté red onion for 3 minutes, add carrots, and cook for 5-6 minutes. Stir in garlic and cook for 1 more minute.2 carrots, 1 medium-sized red onion, 2 tablespoons olive oil, 2 garlic cloves
- Add salt, herbs, remaining vegetables, and tomato sauce. Let simmer for 4-5 minutes.10 cherry tomatoes, 2 cups broccoli, 1 cup peas, ½ cup corn, 1 teaspoon dried basil, teaspoon dried oregano, ½ teaspoon dried marjoram, ¾ teaspoon salt, ¾ cup tomato sauce
- Drain pasta and toss with the warm sauce. Top with parmesan and fresh basil.
Notes
- Store leftovers in an airtight container for up to 2 days. Reheat on the stove or in the microwave.
- Cook pasta al dente for the best texture.
- Chop veggies evenly for even cooking.
- Use a large pan for better sautéing.
- Mix pasta with warm sauce to blend flavors.
- Taste and adjust salt and herbs before serving.
Nutrition
If you try this vegan pasta primavera, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Aneta says
This pasta looks really delicious. I'll give it a try! 😋
Marinela Malcheva says
Thanks, Aneta! Hope you love it, let me know how it turns out!