Name: Best Vegan Pasta Primavera Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cups short pasta; 2 tablespoons olive oil; 3 garlic cloves (minced); 2 cups grape or cherry tomatoes (halved); 1 zucchini (sliced in half moons); 1 bunch asparagus (trimmed); 1 cup peas; ½ red onion (sliced); ½ cup Parmesan cheese (grated); 1 lemon (zested and juiced); 1 teaspoon red pepper flakes; Fresh basil leaves

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There’s just something so satisfying about cooking with seasonal vegetables. I love it, and this is why Pasta Primavera is so great. It’s bursting with freshness, colorful, hearty, and, most importantly, vegan. It’s a flexible dish that can be a main course or a side. It’s simple to make and, trust me, so very good to eat.

A bowl of pasta salad with rotini, tomatoes, asparagus, peas, zucchini, red onion, and fresh basil leaves. A bottle of olive oil and fresh basil leaves are in the background. — Photo Credit: Two City Vegans

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Why You’ll Love This Pasta Primavera Recipe

Quick and Fresh: I can almost cook this with my eyes closed now. It’s so quick and easy, and once you make it, you’ll want it again and again.
Clean Out the Fridge: Those veggies lurking in your fridge? Get them out, throw them into this dish, and don’t let them go to waste.
Money Saver: This is one of those win-win situations that I love. This whole dish is based on using seasonal vegetables, and the more seasonal they are, the more cost-effective they become.
Anyone Can Make It: This is a simple, accessible recipe that anyone can make, even my Dad, who’s not exactly skilled in the kitchen.

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

A variety of ingredients are displayed: peas, onions, garlic, lemon, asparagus, olive oil, red pepper flakes, pepper, salt, zucchini, cherry tomatoes, and short pasta. Items are labeled. — Photo Credit: Two City Vegans

How to Make Pasta Primavera with Step-By-Step Instructions

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Cook the Pasta

Follow the package directions to cook your chosen pasta. Reserve about ½ cup of the pasta water before draining.

A pot of water containing rotini pasta, with surrounding ingredients including chopped onions, green peas, asparagus, basil leaves, cherry tomatoes, a jar of olive oil, and a bowl of salt. — Cook the pasta according to the package’s directions.

Sauté the Veggies

Heat a large skillet over medium heat and add the olive oil. Once hot, add the garlic and cook for 30 seconds, until fragrant. Add the red onion, peas, tomatoes, zucchini, and asparagus and cook for 2-3 minutes, until softened slightly.

A frying pan filled with raw diced red onions, peas, cherry tomatoes, and zucchini slices. A small jar of oil and basil leaves are nearby. — Add the garlic, red onion, peas, tomatoes, and zucchini in a large skillet.

A frying pan filled with a mix of chopped vegetables, including asparagus, zucchini, peas, tomatoes, and red onions. Nearby, there's a small bowl of olive oil and some fresh basil leaves. — Add the asparagus to the skillet.

A skillet filled with a colorful mix of chopped asparagus, tomatoes, peas, zucchini, and red onions, beside a small glass cup of olive oil and a few basil leaves on a white surface. — Cook for 2-3 minutes until the vegetables are slightly softened.

Assemble and Serve

In a large bowl, combine the cooked pasta, vegetables, vegan Parmesan cheese, lemon zest and juice, red pepper flakes, and salt and pepper to taste. Toss to coat everything evenly. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.

A blue bowl filled with pasta topped with parmesan cheese, cherry tomatoes, red onions, zucchini, peas, and asparagus. Nearby are a lemon, red pepper flakes, and fresh basil leaves. — Combine the pasta, vegetables, cheese, lemon zest and juice, red pepper flakes, and salt and pepper to taste.

A blue bowl filled with pasta salad containing fusilli, cherry tomatoes, zucchini, peas, asparagus, red onions, and herbs. A lemon, red pepper flakes, and basil leaves are on the table. — Toss to coat everything evenly.

Fresh Finish

Garnish with fresh basil leaves and serve immediately. Enjoy your vegetarian Primavera masterpiece!

A bowl of rotini pasta salad with vegetables, including tomatoes, asparagus, peas, red onions, and zucchini, served with tongs. An olive oil bottle and a lemon are in the background. — Garnish with fresh basil and serve.

Recipe Notes and Expert Tips

Veggie Versatility: Primavera thrives on customization! Don’t have asparagus? Swap it for broccoli florets. Short on zucchini? Try sliced mushrooms or bell peppers. Use what’s fresh and in season for the most vibrant flavor.
Don’t Drown Your Dish: Resist the urge to overcook your vegetables. They should be crisp-tender, not mushy. A light sear enhances their sweetness and avoids a watery sauce.
Pasta Perfection: Save some pasta water before draining! This starchy liquid is gold when it comes to creating a silky smooth sauce. Add a splash or two to your Primavera if it seems a little dry, tossing everything together until perfectly combined.
Cheese Substitutes: Vegan Parmesan adds a classic touch, but feel free to explore! Nutritional yeast provides a cheesy, nutty flavor.
Short Pasta is King: While any pasta will work in a pinch, short shapes like penne, rotini, or fusilli tend to hold the sauce best, creating those awesome flavor-packed bites.
Garlic Galore: Feel free to adjust the amount of garlic to your preference. Minced garlic adds a pungent bite, while sliced garlic will mellow slightly as it cooks.
Fresh is Best, But Frozen Works in a Pinch: Frozen peas are a perfectly acceptable substitute for fresh and can be added directly to the pan during the last minute of cooking.

A person holds a bowl of pasta salad with vegetables, cherry tomatoes, and basil. Olive oil, a lemon, chili flakes, and salt are nearby. Fresh basil leaves lie on the side on a gray surface. — Photo Credit: Two City Vegans

How to Store Pasta Primavera

I have to be honest. I love pasta primavera leftovers, and I quite regularly make more than I can eat just so I can have leftovers the next day. If you’re anything like me and find yourself with leftovers, then here’s the best way to store them so that you can have a super quick and easy lunch or dinner.

Cool It Down: Let your leftover Primavera come to room temperature before storing. This helps prevent trapped moisture from creating a soggy mess later.
Airtight is the Way to Go: Transfer your leftovers to an airtight container. This prevents fridge odors from infiltrating your dish and keeps the pasta from drying out.
Fridge or Freezer? Planning to enjoy your leftovers within 3-4 days? They store well in the fridge. For longer storage, the freezer is a great option! Leftover Primavera can last up to 3 months frozen. To prevent the pasta from sticking together in a frozen block, toss it with a tablespoon of olive oil before transferring it to your freezer-safe container.

What to Serve With Pasta Primavera

Garlic Bread: This classic side is one of my favorites to pair with pasta. Oh so crispy on the outside and soft on the inside, I like to soak up any extra sauce with it.

I like to finish off my meal with a scoop of sorbet, or banana almond milk ice cream.

A bowl of vegetable pasta salad with rotini, cherry tomatoes, asparagus, red onions, peas, zucchini, and basil leaves. Chopsticks are placed on the side of the bowl. — Photo Credit: Two City Vegans

More Easy Vegan Recipes for You to Try at Home

If you like this recipe, then I think you’re going to love these!

Best Vegan Chili
Vegan Alfredo Pasta
Vegan Chicken Nuggets
Quick Asparagus and White Bean Risotto
Walnut Sauce Pasta