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This Creamy Vegan Pasta Primavera is light, fresh, and packed with colorful spring veggies! Tossed in a luscious, dairy-free sauce, it's simple to make, full of flavor, ready in 30 minutes, and perfect for a quick weeknight dinner or meal prep. Enjoy it hot for a cozy spring pasta or serve it cold as a pasta salad.
FEATURED COMMENT:
This recipe was delicious! ...Definitely going to add it it my dinner rotation list! - Tina ⭐⭐⭐⭐⭐
If you've ever tried to order vegan at a regular non-vegan restaurant, you probably know the struggle. The only vegan options are usually a plain green salad (yawn), a portobello burger, maybe a mushroom risotto if you're lucky, or a pasta primavera without cheese. While I love fresh veggies, I always found those versions a little boring and dry. So, I decided it was time to give this classic dish a major glow-up! Instead of a plain veggie pasta, I created a Creamy Vegan Pasta Primavera that still feels light and fresh for spring, but with a rich, flavorful, luscious sauce that makes every bite irresistible.
This recipe is all about celebrating spring produce in the most delicious way possible. It's simple, easy to customize, and can be enjoyed either hot and comforting or cold as a summery pasta salad. Perfect for lunches, picnics, or make-ahead meals. I kept the base simple with lots of colorful veggies, but if you want to bulk it up, check out the recipe notes for easy protein add-ins like tofu, beans, or vegan chicken. Once you try this creamy version, you'll never think of pasta primavera as boring again!
Creamy Pasta Primavera Ingredients:
For the creamy sauce:
- Cashews: Makes the sauce so rich and luscious (see notes for substitutes).
- Plant-based milk: For the creamy base.
- Nutritional yeast: Boosts savory, cheesy flavor without dairy.
- Lemon juice: Brightens and balances the sauce.
- Dijon mustard: Adds a subtle tang and depth.
- Salt & pepper: Essential for seasoning the sauce and veggies.
For the pasta:
- Pasta: Use your favourite shape such as penne, farfalle, or cavatappi. Use gluten-free if preferred.
- Olive oil: For sautéing the veggies. Use veggie broth for an oil-free option.
- Red onion & garlic: Adds sweet, savory flavor and aroma.
- Zucchini: Tender and fresh, perfect for spring.
- Cherry or grape tomatoes: Juicy pops of sweetness.
- Asparagus: Crisp-tender and flavorful.
- Peas: Sweet and fresh for a burst of brightness.
- Fresh basil, parsley, or vegan parmesan: Optional toppings for extra flavor and freshness.
HOW TO MAKE CREAMY VEGAN PASTA PRIMAVERA:
- Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using. Alternatively, soak cashews in cool water overnight.
- Blend the sauce: In a blender, combine the plant-based milk, softened cashews, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until completely smooth and creamy to make a simple cashew-based sauce. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water, then drain and set aside.
- Sauté the veggies: Meanwhile, in a large skillet, heat the olive oil (or a splash of veggie broth for oil-free) over medium heat. Add the onion and zucchini. Sauté for 3-5 minutes, stirring occasionally, until they begin to soften. Add the tomatoes, asparagus, and garlic, and cook for another 5 minutes, until the veggies are tender and lightly browned. If the skillet gets dry, add a splash of water or vegetable broth as needed to loosen. Stir in the peas and cook for 1 more minute to heat through.
- Combine everything: Add the cooked pasta to the skillet with the veggies. Pour over the sauce and toss to combine. Warm through for 2-3 minutes. If the sauce is too thick, add a splash of reserved pasta water or extra plant milk to loosen.
- Serve: Season with additional salt and pepper if needed, and garnish your pasta dish with fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan cheese.
- Storage: Cool completely and store in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat gently in the microwave.
This Creamy Vegan Pasta Primavera recipe is…
- Light, fresh, and packed with colorful spring veggies
- Lusciously creamy without any dairy
- Quick and easy to make
What to serve with this dish:
- Garlic Bread or Crusty Artisan Bread
- Vegan Caesar Salad or Simple Green Salad
- Roasted Broccolini
- Grilled Vegan Chicken or Crispy Tofu Nuggets
- Pair with chilled White Wine or Sparkling Lemonade (for a springtime dinner vibe!)
- Fresh Fruit Salad or Vegan Vanilla Pudding for a light, sweet finish
If you try this Creamy Vegan Pasta Primavera recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Creamy Vegan Pasta Primavera
Light, fresh, and packed with colorful spring veggies, this Creamy Vegan Pasta Primavera is tossed in a luscious dairy-free sauce. Perfect for a cozy spring dinner, meal prep, or a refreshing pasta salad! Ready in just 30 minutes.
Servings: as a main, 6 - 8 as a side
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Ingredients
For the creamy sauce:
- ½ cup raw cashews, (softened if needed, see step 1)
- 1 ½ cups plant-based milk, (such as oat or soy)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice, plus more for garnish
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
For the pasta:
- 12 oz pasta of choice, (penne, farfalle, or cavatappi work great; gluten-free if preferred)
- 1 tablespoon olive oil, (or sub veggie broth for oil-free)
- 1 small red onion, thickly sliced
- 1 medium zucchini, sliced into half moons
- 1 cup grape or cherry tomatoes, halved
- 1 cup asparagus, cut into 2-inch pieces
- 4 cloves garlic, minced or pressed
- 1 cup fresh or frozen peas
- Optional for garnish: fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan.
Instructions
- Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using. Alternatively, soak cashews in cool water overnight.
- Blend the sauce: In a blender, combine the plant-based milk, softened cashews, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until completely smooth and creamy. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water, then drain and set aside.
- Sauté the veggies: Meanwhile, in a large skillet, heat the olive oil (or a splash of veggie broth for oil-free) over medium heat. Add the onion and zucchini. Sauté for 3-5 minutes, stirring occasionally, until they begin to soften. Add the tomatoes, asparagus, and garlic, and cook for another 5 minutes, until the veggies are tender and lightly browned. If the skillet gets dry, add a splash of water or vegetable broth as needed to loosen. Stir in the peas and cook for 1 more minute to heat through.
- Combine everything: Add the cooked pasta to the skillet with the veggies. Pour over the sauce and toss to combine. Warm through for 2-3 minutes. If the sauce is too thick, add a splash of reserved pasta water or extra plant milk to loosen.
- Serve: Season with additional salt and pepper if needed, and garnish with fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan.Storage: Cool completely and store in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat gently in the microwave.
Notes
Cashew Substitutes: Substitute cashews for ½ cup (75g) raw sunflower seeds. Boil the sunflower seeds for 15 minutes until tender, then drain and rinse well before blending with the rest of the sauce ingredients. Alternatively, you can use 1 cup (240ml) of store-bought vegan heavy cream and reduce the plant-based milk to 1 cup (240ml). You can also simply replace the cashews with an extra ½ cup (120ml) plant-based milk plus 1 tablespoon olive oil or vegan butter for added richness.
Make it Protein-Packed: Use soy milk or another high-protein plant-based milk for the sauce. Stir cooked chickpeas, white beans, sautéed tofu, or vegan chicken strips into the pasta for an extra protein boost. Sprinkle with extra nutritional yeast if desired.
Veggie Swaps: Feel free to swap in broccoli florets, snap peas, green beans, or spinach if you prefer!
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 558kcal | Carbohydrates: 87g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 656mg | Potassium: 930mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1290IU | Vitamin C: 41mg | Calcium: 191mg | Iron: 5mg
Tracii says
This was fantastic! I was missing asparagus & peas, so I sliced up carrots & added mushrooms. I used the raw sunflower seed & only had vanilla almond milk on hand. So to cut through that I doubled the garlic, added sun dried tomatoes & a tablespoon of balsamic. Garnished with fresh basil & parm. Could still taste the vanilla HA HA, but the recipe is a keeper, sooo delicious!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Tracii! And yes, I definitely recommend plain plant-based milk (not vanilla, haha)!
Michelle says
A garden full of ripening vegetables inspired us to make Pasta Primavera tonight and we decided to kick it up a notch by adding a creamy sauce. This sauce was just what we were looking for! We used some garlic, fresh peas, baby zucchini, green onions, basil and added some mushrooms too. Wow!! Everyone loved it!! Thanks Sam for another incredible recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yummmm sounds perfect! So thrilled you loved it Michelle, thank you for the review 🙂
Kaye says
Hi, really easy and quick to prepare, great tasting recipe, thanks, will definitely make again
Jess @ It Doesn't Taste Like Chicken says
Thanks for your review, Kaye!
Tina says
This recipe was delicious! I added in the asparagus with the first set of vegetables, just to make sure they cooked enough (it was ticker asparagus that I had) and that worked out well. Definitely going to add it it my dinner rotation list!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Tina, thank you for the review 🙂
Kathie says
This looks top notch (as do all of your recipes!) Do I need to heat everything or can I just make it cold? (Thinking summer with all this recent heat!)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you Kathie!! You can definitely skip cooking the veggies if you prefer it as a cold. Just use tender raw veggies like cherry tomatoes, shredded zucchini, thinly sliced red onion, and blanched or thawed frozen peas and toss with the sauce. Super refreshing for summer! You could alternatively cook everything as directed and allow it to cool it for pasta salad vibes. Enjoy!
Dawn Meier says
Looks DELISH sent to my daughter and I’m making tonight!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I hope you love it Dawn!