Our Light And Fresh Vegan Pasta Primavera Recipe

There are some meals that feel like a reset button. This vegan pasta primavera is one of them. 

It’s light, colourful and full of flavour without needing anything too rich or heavy. You get the satisfaction of a pasta dish, but with a generous helping of vegetables that keep it feeling fresh and balanced. 

It’s quick enough to make on a weeknight but also works as a simple weekend lunch, especially when you want something that won’t leave you feeling sluggish.

Pasta primavera, which translates to “spring pasta,” is a dish that first gained popularity in the 1970s. 

While the original often included cream and cheese, this vegan version keeps things simple with olive oil, garlic, and a splash of lemon juice. 

The result is just as satisfying, without relying on dairy.

Ready to dig in?

Why We Love This Recipe

One of the best things about this dish is how well it balances flavour and texture.

The garlic and olive oil form the base of a simple sauce, while the lemon juice brightens everything up without being too sharp. 

The vegetables stay slightly crisp, adding variety to each bite. And because you’re not using a heavy sauce, the freshness of the vegetables really comes through.

It also works well year-round. In spring and summer, you can lean into seasonal veg like asparagus, courgette, and peas. 

In cooler months, you could roast some butternut squash or use frozen spinach and carrots. It’s endlessly adaptable, which is part of what makes it such a reliable option.

How to Make our Vegan Pasta Primavera

If this dish sounds right up your street, here’s what you need to make it yourself:

Ingredients

• 350g pasta (penne, fusilli, or spaghetti are all great choices)
• 1 tablespoon olive oil
• 3 cloves garlic, finely chopped
• 1 courgette, sliced into half moons
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup sugar snap peas or green beans
• Juice of half a lemon
• Zest of one lemon (optional, but adds brightness)
• Salt and freshly cracked black pepper, to taste
• A handful of chopped fresh basil or parsley
• Vegan parmesan or nutritional yeast, for topping (optional)

Method

1. Cook the pasta

Start by bringing a large pot of well-salted water to a boil. Add your pasta and cook according to the packet instructions until al dente. 

Don’t forget to reserve about half a cup of the cooking water before draining. That starchy water is useful for bringing the sauce together later on.

2. Sauté the vegetables

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the chopped garlic and let it cook for about 30 seconds, just until it becomes fragrant. 

Then add the broccoli florets and sliced red pepper. These take a bit longer to soften, so give them a head start. Cook for around 3 to 4 minutes, stirring occasionally so nothing sticks. 

Next, add the courgette and sugar snap peas. These cook more quickly, and you want them to stay crisp-tender. Give it another 3 to 4 minutes.

Lastly, toss in the halved cherry tomatoes and cook for another 2 minutes, just until they start to soften and release a bit of juice.

3. Combine with pasta

Add the drained pasta to the pan with the cooked vegetables. Pour in a splash of the reserved pasta water to help everything coat nicely.

Squeeze in the lemon juice and sprinkle in the zest if using. Season with salt and pepper, then toss everything together gently so the pasta is coated and the veg is evenly mixed through.

4. Finish and serve

Stir through a handful of chopped fresh herbs. Basil adds sweetness and a summery note, while parsley gives a fresh, slightly peppery finish.

If you like, sprinkle over some vegan parmesan or a spoonful of nutritional yeast for a slightly cheesy taste. Serve right away while it’s hot.

Optional Add-ins

• Asparagus: Great in spring. Trim and cut into bite-sized pieces.
• Mushrooms: Add some earthy flavour and meaty texture.
• Frozen peas: No prep needed. Toss them in during the last 2 minutes of cooking.
• Baby spinach: Stir in at the end and let the heat from the pasta wilt it.
• Roasted veg: If you’ve got leftover roasted veg from another meal, this is a great way to use them.

Protein Boosts

• Chickpeas: A can of drained and rinsed chickpeas works well stirred through at the end.
• White beans: Creamy and mild, they won’t overpower the flavour.
• Tofu or tempeh: Lightly fry or bake cubes and serve on top for added texture.
• Lentils: Pre-cooked green or brown lentils can be mixed through the pasta just before serving.

Storage and Leftovers

This pasta primavera is best served fresh, but leftovers can be kept in an airtight container in the fridge for up to 3 days. 

The vegetables will soften slightly, but the flavours will still be good. To reheat, pop it in the microwave or warm gently on the hob with a splash of water or extra olive oil to loosen it up.

If you want to prep ahead, you can chop the vegetables the day before and store them in the fridge. That way, everything comes together even faster when you’re ready to cook.

Final Thoughts

Vegan pasta primavera is one of those dishes that makes healthy eating feel easy. It’s flexible, quick to make and naturally full of colour and flavour. 

You don’t need a long list of ingredients or fancy techniques. Just a bit of chopping, some fresh veg and your favourite pasta. 

Whether you’re cooking for one or feeding a family, this recipe is a solid choice for something light and satisfying. It also makes a great packed lunch the next day if you have leftovers. 

Add it to your regular rotation when you want something nourishing that doesn’t take much effort.

Frequently Asked Questions

Our Light And Fresh Vegan Pasta Primavera Recipe

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 350g pasta (penne, fusilli, or spaghetti are all great choices)

• 1 tablespoon olive oil

• 3 cloves garlic, finely chopped

• 1 courgette, sliced into half moons

• 1 red bell pepper, thinly sliced

• 1 cup cherry tomatoes, halved

• 1 cup broccoli florets

• 1 cup sugar snap peas or green beans

• Juice of half a lemon

• Zest of one lemon (optional, but adds brightness)

• Salt and freshly cracked black pepper, to taste

• A handful of chopped fresh basil or parsley

• Vegan parmesan or nutritional yeast, for topping (optional)

Directions

• Cook the pasta
• Sauté the vegetables
• Combine with pasta
• Finish and serve