What’s that? You’re craving pasta but also want some veggies and protein? Well, you’ve made it to the right recipe. This easy Vegan Pasta Primavera has all the comforting goodness you love about pasta, plus plenty of versatile veggies and protein-packed chickpeas!
It’s simple, savory, optionally gluten-free, and a delicious way to use up any veggies you have lingering around (who, us?). With just 10 ingredients required, we can’t wait for you to give it a try. Let’s make pasta!
What is Pasta Primavera?
Pasta primavera is a dish that consists of pasta and fresh vegetables. The stories of who invented it are varied, but all are centered around New York City. In 1977, it became famous when included as a recipe in The New York Times.
While pasta primavera commonly includes cheese or butter, the following is our plant-based take on the delicious concept!
How to Make Vegan Pasta Primavera
This recipe starts with chopping veggies into bite-sized pieces. We recommend red onion and cherry tomatoes as the essentials for natural sweetness, but the rest of the veggies are flexible. For a rainbow of colors and textures, we went with asparagus, zucchini, yellow bell pepper, and eggplant.
For nearly effortless protein, we include chickpeas on the same sheet pan as the veggies. Season it all simply with oil, salt, and pepper and pop that tray in the oven.
After roasting, the cherry tomatoes shrivel slightly, concentrating their sweetness, the chickpeas become a little firm, and the remaining veggies are tender and golden brown.
Cook up your choice of pasta, reserving some pasta water to contribute a subtle creaminess to the dish. Next, we sauté lemon zest and garlic until fragrant, then add in vegan parmesan cheese, the reserved pasta water, and the cooked pasta.
Lastly, we incorporate the roasted veggies and garnish with more vegan parmesan, fresh basil, and red pepper flakes to complete this colorful, comforting dish.
We hope you LOVE this vegan pasta primavera! It’s:
& SO easy!
More Plant-Based Pasta Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (~2 cup servings)
- 1 cup red onion, cut into bite-sized pieces
- 2 cups cherry tomatoes (or other small tomatoes)
- 6 cups fresh veggies of choice, cut into bite-sized pieces (such as asparagus, eggplant, bell pepper, zucchini, broccoli, carrots, or snap peas)
- 1 (15-oz.) can chickpeas, drained (or ~1 ½ cups homemade)
- 3 Tbsp avocado or olive oil (DIVIDED)
- 1/2 tsp each sea salt and black pepper (DIVIDED)
- 12 oz. dry pasta of choice (gluten-free as needed // we like Jovial Farfalle or Penne)
- 4 cloves garlic, finely chopped
- 1 tsp lemon zest
- 1/4 cup Vegan Parmesan Cheese (or store-bought)
Preheat the oven to 425 F (218 C) and line two large baking sheets with parchment paper. Divide the onion, tomatoes, fresh veggies (cut into bite-sized pieces), and chickpeas between the baking sheets. Add 1 Tbsp oil, 1/4 tsp salt, and 1/4 tsp black pepper to each baking sheet. Mix well to evenly coat the vegetables. Roast in the oven for 18-23 minutes, or until everything is slightly browned and the tomato peels are just breaking.
While the veggies roast, bring 3 quarts (2.8 liters) of salted water to a boil in a large pot and cook pasta according to the package instructions. Reserve ~1 cup (240 ml) of pasta water before draining the pasta.
Use your now-empty pot to finish the pasta. Add the remaining 1 Tbsp oil along with the garlic and lemon zest. Sauté on low until lightly sizzling and fragrant. Turn off the heat and add the drained pasta back into the pot along with the vegan parmesan cheese and ~1/2 cup (120 ml) of the pasta water. Mix well until the pasta is glossy and well coated, adding more pasta water as needed until you reach your desired saucy consistency.
Add the roasted veggies to the pasta and stir. Taste and adjust as needed, adding more vegan parmesan for cheesiness/saltiness, more pasta water for sauciness, or more pepper for kick! Serve immediately as is, or garnish with fresh basil, vegan parmesan cheese, and/or red pepper flakes (all optional).
Store leftovers covered in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stovetop until hot, adding a splash of water if it appears dry. Not freezer friendly.
*Nutrition information is a rough estimate calculated with 2 cups each eggplant, asparagus, and bell pepper and without optional ingredients.
Serving: 1 two-cup serving Calories: 598 Carbohydrates: 97.8 g Protein: 17.2 g Fat: 18.1 g Saturated Fat: 1.9 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 8.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 534 mg Potassium: 1003 mg Fiber: 13 g Sugar: 12 g Vitamin A: 3489 IU Vitamin C: 114 mg Calcium: 92 mg Iron: 4.2 mg