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    Home » Recipes » Main Dishes » Pasta

    Vegan Creamy Pasta Primavera (gluten-free)

    By Elaine Gordon · Published: Apr 3, 2021 · Modified: Mar 20, 2023

    Jump to Recipe

    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 garlic 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 garlic 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 garlic sauce infuses this dish with creamy, comforting flavor 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
    Homemade Pasta Primavera

    Vegan Pasta Primavera Sauce

    I made this vegan cream sauce with soaked cashews and plenty of fresh garlic! Learn all about How (and Why!) to Soak Cashews in this post! Blended with a cup of 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
    Print
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    Picnic Pasta Salad

    Vegan Creamy Pasta Primavera (gluten-free)


    5 from 2 reviews

    • Author: Elaine Gordon
    • Total Time: 25 minutes
    • Yield: 6 1x
    • Diet: Vegan
    Print Recipe
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    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 garlic sauce it's the perfect dish to satisfy a pasta craving.


    Ingredients

    Units Scale

    For the pasta

    • 10-ounces gluten-free penne pasta (I love Jovial brand)
    • ½ tablespoon salt for boiling pasta

    For the creamy garlic sauce

    • ½ cup raw cashews, soaked in advance, drained and rinsed*
    • 1 cup filtered water
    • 4 garlic cloves, peeled
    • 1 teaspoon maple syrup
    • ½ teaspoon salt
    • ¼ 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 long pieces
    • 1 head broccoli or broccolini, florets only
    • 1 bunch of asparagus, ends removed, cut into 2-inch pieces
    • ½ cup cherry or grape tomatoes, halved
    • other veggie options: peas, zucchini

    For serving

    • vegan Parmesan
    • drizzle of good quality extra virgin olive oil
    • red pepper chili flakes

    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 broccoli 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, 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. Drain the cooked pasta and place overtop the cooked veggies.  Pour the creamy garlic sauce from the blender overtop the veggies and pasta.  Toss everything well to combine.  Taste and add more salt and pepper if desired.      
    5. Plate your pasta while hot and add any desired garnishes such as a sprinkle of vegan Parmesan cheese, drizzle of olive oil and a pinch of red pepper flakes.
    6. Store leftovers in an airtight container for up to five days.  To reheat, add ½ cup water and reheat everything on the stovetop for best results.  

    Equipment

    knife

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    Non-Toxic Dutch Oven

    dutch oven

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    Lodge 12 Inch Cast Iron Skillet

    12-inch cast iron skillet

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    Vitamix High-Speed Blender

    high-speed blender

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    Notes

    * Learn all about How (and Why!) to Soak Cashews in this post

    • Prep Time: 10
    • Cook Time: 15
    • Category: Entree
    • Method: Stovetop and Blender
    • Cuisine: Italian

    Keywords: vegan pasta primavera

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    • Cashews
    • Tomatoes
    • Vegetables
    • Zucchini
    • Spring
    • Gluten-Free
    • Refined Sugar-Free
    • Vegan
    • Blender
    • No-Bake
    • One-Pot
    • Easy
    • Quick

    Reader Interactions

    Comments

    1. Janice says

      April 04, 2021 at 6:46 pm

      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 says

        April 05, 2021 at 10:17 am

        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 says

      May 07, 2021 at 8:10 am

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

      Reply
      • Elaine Gordon says

        May 07, 2021 at 1:29 pm

        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 says

        May 07, 2021 at 1:30 pm

        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 says

          May 10, 2021 at 12:48 pm

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

          Reply
          • Elaine Gordon says

            May 10, 2021 at 3:50 pm

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

            Reply
        • Samantha says

          January 11, 2022 at 5:17 am

          Love love love this dish! So colourful!
          My husband normally makes us the same tomato based pasta dish every week, but I wanted to try something different. He said he finds creamy pasta dishes too much, but with the lemon, I don't think it tastes too creamy & rich at all, just light & fresh! We all really enjoyed it, including our 2 year old. Served with fettuccine & nutritional yeast. Wanted to add peas but forgot! Next time ????
          Husband wants me to make it next week too ????????????????






          Reply
          • Elaine Gordon says

            January 14, 2022 at 10:00 pm

            Thank you so much, Samantha! I'm so happy to hear that your whole family enjoyed this one! It is a favorite here too for sure. Good call with the fettuccine! I hope you all enjoy it next week too with the peas 🙂 It is one of those recipes where each time you make it you can make it your own a bit more. Best, Elaine

            Reply

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