Plant-Based Pasta Primavera
Celebrate the fresh, vibrant flavors of the season with this Plant-Based Oil-Free Pasta Primavera, a dish that truly tastes like spring in every bite! Packed with colorful veggies like zucchini, bell pepper, carrots, and broccoli, and tossed with a zesty, herbed miso-lemon sauce, this pasta is as nourishing as it is delicious. We keep it 100% whole food plant-based with no oil and top it off with a savory homemade vegan parmesan made from pumpkin seeds and nutritional yeast. It’s light, satisfying, and perfect for a cozy night in or a sunny spring gathering.
Ingredients
- 10 ounces pasta uncooked, penne or bowtie
- 2 carrots thinly sliced into wafers on a mandolin
- 1 red bell pepper julienned
- ½ red onion julienned
- 1 cup water
- 2 cloves garlic minced
- 1 small zucchini sliced into round wafers
- 1 small yellow squash sliced into round wafers
- 1 tsp basil dried, 1 Tbsp if fresh
- 1 tsp oregano 1
- 2 cups broccoli broken into bite sized florets
- 1 cup cherry tomatoes halved
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp miso paste light or dark
Vegan Parmesan
- ½ cup pumpkin seeds or cashews, walnuts, almonds, sunflower seeds, hemp seeds
- 2 tbsp nutritional yeast
- ½ tsp tamari or salt
Instructions
- Cook the pasta as per package instructions.
- Add the carrots, red bell pepper and onion to a pan and sauté for 5 minutes using a little bit of water to keep them from sticking to the pan.
- Add the garlic, zucchini, yellow squash and spices and cook for 5 more minutes adding water to keep it from sticking.
- Add the broccoli and cherry tomatoes and cook for another few minutes until the broccoli is cooked slightly.
- Add the lemon juice, vinegar and miso paste to a cup and whisk until the miso is dissolved.
- Add the cooked pasta, cooked veggies and miso mixture to a large mixing bowl and stir well.
Vegan Parmesan
- Add the ingredients to a small blender container and pulse until it is a uniform crumb texture.
- Serve on the side.
Nutrition
Calories: 262kcalCarbohydrates: 47gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 169mgPotassium: 592mgFiber: 5gSugar: 6gVitamin A: 4411IUVitamin C: 67mgCalcium: 59mgIron: 2mg
Springtime pasta salad! Can’t wait to make this!
Hi Jill I made this I enjoy it and I used organic encore wheat pasta is that ok
Yes
I made this today, and we loved it. I’ll be making this recipe on a regular basis.
I just made this dish. WOW Jill, that’s tastes amazing!!!!!!!! Every recepee you bring to this site is out of this world. If you haven’t tried this I urge you to drop what you’re doing and get busy in the kitchen. Thank you for everything you do!!
Thank you Robert =)
Boy, this was good! I am new to vegan living and I’ve had some hits and misses with recipes I’ve found, but this site and the accompanying videos have been a lifesaver. I love that Jill’s methods don’t use oil… that’s another dietary adjustment I’ve been trying to make! I used to make primavera with heavy cream and parmesan cheese, so I had my doubts about this version, and I’m really impressed! The walnut crumbles are nowhere near parmesan in taste, but they add a nice flavor of their own, and add a bit of crunch, so they work out really well anyway. Thanks, Jill!!