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Are you looking for a delicious and nourishing vegan meal that will satisfy your pasta cravings? Look no further than Vegan Pasta Primavera, a vegan take on a classic Italian dish.

It’s perfect for a busy weeknight, this vegan pasta dish can be whipped up in less than 30 minutes with a few pantry staples.

Not only is it packed with a variety of healthy vegetables, but its nutrient-dense ingredients make it a great meal for vegans and non-vegans alike! Much like this Vegan One Pot Pasta!

This is a very easy and tasty Vegan Pasta Primavera recipe you’re going to love and it’s hard to go wrong with this one!

Simply cook your pasta according to its directions. In another pot add vegetable broth, and cook the veggies of your choice in it. Then we add some more vegetable broth and cornstarch to thicken it up a bit. Mix it all together and you’ve got a delicious, simple, nutritious meal. This is also excellent served cold! Give it a try!

Ingredients You Need

1-2 tbsp olive oil
sea salt & pepper
1 cup vegetable broth
1 package pasta we used Ronzoni SuperGreens thin spaghetti
2-3 cloves garlic minced
2 tbsp corn starch
1 tsp dried oregano

Optional additions (cooked)

1 large stalk fresh broccoli chopped
2 carrots optional, you can use shredded or chopped
1 bell pepper any color, chopped

Optional additions (added at end – not cooked)

1-2 tomato optional, I used 2 medium size
1/2 lemon optional, juice from squeezing
5-7 basil leaves optional, chopped roughly
1 green onion sliced small
1/2 cup vegan parmesan

How to Make Vegan Pasta Primavera

Cook pasta in salted water.
While pasta cooks add olive oil to large pan, and set to medium-low heat.
Add 1 cup of vegetable broth to pan (make sure pan is not too hot or it can splatter!). Then add garlic, and these optional vegetables: broccoli, carrots, peppers. Cook for 6-7 minutes.
Mix remaining 3/4 cup of vegetable broth with 2 tbsp cornstarch, then add it into the pan with your vegetables. Stir it up.
Add cooked pasta to pan and turn off heat. Add your fresh optional items, and stir it up again. Then serve!

More Vegan Sides You’ll Love!

Pasta Primavera Vegan

Easy and tasty vegan pasta primavera. Add or remove whichever vegetables you like to this one!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Main Course

Cuisine Italian

Servings 4 Servings

Ingredients

1-2 tbsp olive oil
sea salt & pepper
1 cup vegetable broth
1 package pasta we used Ronzoni SuperGreens thin spaghetti
2-3 cloves garlic minced
2 tbsp corn starch
1 tsp dried oregano

Optional additions (cooked)

1 large stalk fresh broccoli chopped
2 carrots optional, you can use shredded or chopped
1 bell pepper any color, chopped

Optional additions (added at end – not cooked)

1-2 tomato optional, I used 2 medium size
1/2 lemon optional, juice from squeezing
5-7 basil leaves optional, chopped roughly
1 green onion sliced small
1/2 cup vegan parmesan

Instructions

Cook pasta in salted water.
While pasta cooks add olive oil to large pan, and set to medium-low heat.
Add 1 cup of vegetable broth to pan (make sure pan is not too hot or it can splatter!). Then add garlic, and these optional vegetables: broccoli, carrots, peppers. Cook for 6-7 minutes.
Mix remaining 3/4 cup of vegetable broth with 2 tbsp corn starch, then add it into the pan with your vegetables. Stir it up.
Add cooked pasta to pan and turn off heat. Add your fresh optional items, and stir it up again. Then serve!

Notes

This is also excellent served cold!

Keyword easy vegan recipe, vegan pasta