Pasta Primavera is made with colorful vegetables, a creamy sauce and will become a family favorite instantly. It is ready in around 20 minutes and you will never taste it is vegan, because it is so creamy and delicious. This is a great pasta dish that even pickiest eaters will eat.
I love this Pasta Primavera. It is like a colorful rainbow and brings me into just around the corner of summer, my favorite season.
Creamy, rich, colorful, fresh, packed with flavor this pasta is everything what you want on a plate, but so much more. Let me tell you.
What vegetables for pasta primavera:
I use red and yellow bell peppers, because these are my favorite vegetables. But feel free to add whatever you want. You can use:
- Asparagus like in my Asparagus Pasta
What’s great about Pasta Primavera
Flexible: you can use any pasta that you like – spaghetti, fettuccini, penne, rigatoni, farfalle, fusilli, macaroni, everything is great, friends.
Use any vegetables that you like and seen in my list above. A great way to eat more vegetables, that actually taste amazing.
Colorful, delicious and appealing.
With step by step pictures you see everything and you mouth will be watering before you even start, true. 😋
The flavors are spot on with Italian herbs, garlic, onions and smoked paprika which gives it just a good amount of flavor, yum.
What’s in this creamy sauce
Oh boy that sauce is so good, rich and lovely.
- Vegan ricotta
- Plant milk
- Italian herbs
- Garlic powder
- Onion powder
- Vegan parmesan
What you need for this Pasta Primavera recipe:
- Olive oil
- Red pepper flakes
- Yellow and red bell pepper
How to make Pasta Primavera
In a skillet heat olive oil. Add garlic and onions and fry for 2 minutes. Then also add the sliced bell pepper and fry for 3 minutes more until it starts softening.
In the meantime in a bowl combine vegan ricotta, Italian herbs, plat milk, vegan parmesan, garlic, onion powder and season with a pinch salt and pepper.
Combine sauce with cooked pasta in a casserole and mix with veggies, but reserve some for garnish. Warm on the stove for 4 minutes.
Finally, serve the Pasta Primavera on plates or in bowls with remaining veggies. Leftovers will fresh in the fridge for around 5 days. Yes, this is also great cold pasta recipe.
Other recipes to try:
- 4 cups leftover pasta (use gf, if preferred)
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/3 cup onions, diced
- 1 yellow bell pepper, cut into stripes
- 1 red bell pepper, cut into stripes
- 8 oz vegan ricotta
- 1 cup vegan parmesan
- 1 cup oat milk
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian herbs
- 1/2 tsp red pepper flakes
- salt, pepper to taste
- In a skillet heat olive oil. Add garlic and onions and fry for 2 minutes. Then also add the sliced bell pepper and fry for 3 minutes more until it starts softening.
- In the meantime in a bowl combine vegan ricotta, Italian herbs, plat milk, vegan parmesan, garlic, onion powder and season with a pinch salt and pepper.
- Combine sauce with cooked pasta in a casserole and mix with veggies, but reserve some for garnish. Warm on the stove for 4 minutes.
- Finally, serve the Pasta Primavera on plates or in bowls with remaining veggies.
Nutrition Information:Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 535Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 1222mgCarbohydrates: 56gFiber: 7gSugar: 2gProtein: 16g