Vegan Creamy Pasta Primavera (gluten-free)

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This is an absolute rainbow of pasta deliciousness! Vegan Creamy Pasta Primavera is my current go-to dinner dish. All of my favorite veggies are here in this dish, and when tossed with penne pasta and a creamy lemon sauce it’s the perfect dish to satisfy a pasta craving.

Vegan Pasta Primavera

I really love doing pasta for dinner! It’s quick, affordable, filling, and everyone at the table is happy. This Vegan Creamy Pasta Primavera is my current favorite way to get a nutritious and tasty meal on the table in one dish. It has penne pasta, tons of different veggies, and a creamy lemon sauce for the perfectly balanced meal.

Creamy Vegan Pasta Primavera

What is Pasta Primavera?

In Italian, “primavera” means spring! This is pasta made for springtime. It’s filled with fresh veggies and bright colors that are just right for welcoming the warmer months of the year. A creamy lemon sauce (similar to my Pasta al Limone) infuses this dish with creamy, comforting brightness that’s just *chef’s kiss* perfect.

Pasta Primavera Ingredients
Vegan Gluten-Free Pasta Primavera

The Best Gluten-Free Pasta

I love Jovial brand pasta! It’s gluten-free and cooks to a perfect al dente just like a pasta with wheat. I use it in so many of my pasta dishes! Another gluten-free pasta brand I love is Andean Dream Quinoa Pasta. It is made with rice flour and quinoa flour and the texture is also incredible.

Gluten-Free Pasta Primavera

For this Vegan Creamy Pasta Primavera, save one cup of the pasta water. The starch that’s cooked out of the pasta (it’s what makes the water look white/cloudy!) helps the lemon sauce blend to a perfect, creamy finish.

Homemade Pasta Primavera

Vegan Pasta Primavera Sauce

I made this vegan lemony sauce with soaked cashews and plenty of fresh lemon! Blended with a cup of reserved pasta water, garlic, a splash of pure maple syrup, and salt and pepper, it creates a creamy, flavorful sauce that turns this into a restaurant-quality dish.

Vegan Pasta Primavera Sauce
Blender Vegan Creamy Pasta Sauce
Vegan Pasta Primavera

Vegetables in Pasta Primavera

This dish has all the springtime veggies and you can substitute in whatever you have on hand. You really cannot go wrong with this one! The veggies are cooked on the stovetop in a cast iron skillet for maximum flavor and the just-right amount of char on the outside. We’ll be eating in every color of the rainbow with:

  • Red onion
  • Sweet bell peppers (I like a mix of yellow, orange and red)
  • Carrot
  • Romanesco or broccolini, florets only
  • Asparagus
  • Cherry or grape tomatoes
  • …add any of your favorites! Peas or zucchini would also be so tasty in here.
How to Make Pasta Primavera at Home
Vegan Pasta Primavera

More Delicious Pasta Recipes

Creamy Vegan Pasta al Limone
Pasta Fresca
Vegan Baked Feta Pasta
Parsley-Pea Pesto Pasta
Spicy Red Lentil Veggie Pasta
Creamy Vegan Pumpkin Garlic Pasta
Easy One-Pot Pasta
Vegan Chickpea Pasta Bolognese
One-Skillet Baked Butternut Squash Pasta with Sage

Creamy Vegan Pasta Primavera
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Picnic Pasta Salad

Vegan Creamy Pasta Primavera (gluten-free)


  • Author: Elaine Gordon
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Diet: Vegan

Description

This is an absolute rainbow of pasta deliciousness! Vegan Creamy Pasta Primavera is my current go-to dinner dish. All of my favorite veggies are here in this dish, and when tossed with penne pasta and a creamy lemon sauce it’s the perfect dish to satisfy a pasta craving.


Ingredients

Scale

For the pasta

  • 10-ounces gluten-free penne pasta (I love Jovial brand)
  • 1/2 tablespoon salt for boiling pasta

For the creamy lemon sauce

  • 1/2 cup raw cashews, soaked in advance, drained and rinsed
  • 1 cup filtered water
  • 4 garlic cloves, peeled
  • 1 lemon, zested and juiced
  • 1 teaspoon maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the veggies

  • 2 tablespoon extra virgin olive oil
  • 1 red onion, peeled, ends removed, thinly sliced
  • 3 sweet bell peppers (I like a mix of yellow, orange and red), stem and seeds removed, thinly sliced
  • 1 large thick carrot, peeled, ends removed, thinly sliced into 2-inch pieces
  • 1 head romanesco or broccolini, florets only
  • 1 bunch of asparagus, ends removed, cut into 2-inch pieces
  • 1/2 cup cherry or grape tomatoes, halved
  • other veggie options: peas, zucchini

For serving

  • vegan Parmesan 
  • drizzle of olive oil
  • red pepper flakes
  • freshly ground black pepper
  • lemon zest and/or wedges

Instructions

  1. Bring water to a rolling boil in a large pot or dutch oven.  Add salt and pasta and cook according to package instructions (until al dente ideally).  
  2. While the pasta cooks, add oil, sliced onion, bell pepper, carrot and romanesco or broccolini florets to a 12-inch cast iron skillet.  Sprinkle lightly with salt to help draw out the moisture from the veggies.  Cook for five minutes over medium heat tossing occasionally.  Add asparagus, toss and cook another five minutes.  Continue cooking until the veggies are tender.  Be careful not to overcook.  Add the tomatoes during the last minute of cooking.
  3. While the pasta and veggies are cooking, add drained cashews, filtered water, garlic, lemon zest and juice, maple syrup, salt and pepper to a high speed blender and blend on the highest speed for one minute until smooth and creamy.  Set aside. 
  4. Once the pasta is done cooking, reserve 1 cup of the pasta water and drain the rest.  Place the cooked pasta back in the dry pot with the burner off.  Pour the creamy lemon sauce overtop the cooked pasta.  Add the cooked veggies and toss everything well to combine.  Add pasta water a little at a time to reach desired sauce consistency.  I usually like to add 1/2 cup of the reserved pasta water.   
  5. Plate your pasta while hot and add any desired garnishes such as a sprinkle of vegan Parmesan cheese, drizzle of olive oil, pinch of red pepper flakes, freshly ground black pepper, lemon zest and/or lemon wedges.  
  6. Store leftovers in an airtight container for up to five days.  To reheat, add 1/2 cup reserved pasta water and reheat everything on the stovetop.  
  • Category: Entree
  • Method: Stovetop and Blender

Keywords: vegan pasta primavera

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7 Comments

  1. Janice

    Did I miss where the tomatoes get added? I didn’t see them specifically listed. Delicious recipe though! We thoroughly enjoyed it!






    Reply
    • Elaine Gordon

      Hi Janice, Thank you so much for calling this out to me! I missed it! Just added. So glad you enjoyed it! Best, Elaine

      Reply
  2. Wozniak Elisabeth

    Is there a good substitute for the cashews? My husband is allergic to nuts and many beans.

    Reply
    • Elaine Gordon

      Hi: In this recipe the cashews are what make the sauce creamy and thick. They are a dairy-free substitute for heavy cream. If your husband can have dairy then perhaps you could try using heavy cream instead. I hope this helps. Please let me know. Thank you!

      Reply
    • Elaine Gordon

      One other idea… you could try using full-fat coconut milk/coconut cream but it could give the dish a coconut flavor. I haven’t tested this myself but wanted to throw it out as a possibility for you.

      Reply
      • Elisabeth Wozniak

        He can’t have dairy but can do coconut milk/cream. I’ll give that a try. Thanks! 🙂

        Reply
        • Elaine Gordon

          okay great! I would love to know how it goes for you!

          Reply

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