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Pasta Primavera Vegan

Easy and tasty vegan pasta primavera. Add or remove whichever vegetables you like to this one!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: easy vegan recipe, vegan pasta


  • 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


  • 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!


This is also excellent served cold!