Vegan Pasta Primavera
A colorful and nutritious pasta dish featuring seasonal vegetables in a creamy oat milk sauce, perfect for any occasion.
Equipment
- Large Pot
- 12-inch Skillet
- Cutting Board
- Knife
Ingredients
- 2 cups dry rigatoni pasta or pasta of your choice
- 1 Tbsp. grapeseed oil or as needed to coat the pan
- 1 cup chopped asparagus (1-inch pieces)
- 1 red bell pepper chopped into 1-inch pieces
- 1 medium zucchini chopped into 1-inch pieces
- 1 cup snow peas
- ½ cup frozen peas
- ½ cup halved cherry tomatoes
- Salt and pepper to taste
- 1 medium shallot diced
- 4 cloves garlic minced or grated
- 1 Tbsp. grated lemon peel optional
- 1 cup vegetable broth
- ½ cup plain unsweetened oat milk preferably full fat extra creamy
- 2 Tbsp. lemon juice
- 2 Tbsp. nutritional yeast or vegan parmesan cheese (optional)
- Fresh basil and parsley leaves for garnish
- Crushed red pepper flakes for garnish
- Chopped walnuts for garnish
- Lemon for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 12 minutes or until al dente. Drain and set aside.
- In a 12-inch skillet, pour in grapeseed oil over medium heat and coat the pan. Add chopped asparagus, red bell pepper, zucchini, snow peas, frozen peas, and cherry tomatoes. Cover and cook for about 7 minutes until tender yet crisp. Season with salt and pepper.
- Transfer the vegetables to a bowl. In the same skillet, add more grapeseed oil and sauté the diced shallot for about 3 minutes until translucent. Stir in the minced garlic and grated lemon peel (if using), cooking for another minute until fragrant.
- Pour in vegetable broth and simmer uncovered for about 8 minutes until reduced by half. Stir in oat milk, lemon juice, and nutritional yeast or vegan parmesan, cooking until hot and well-combined.
- Add the cooked pasta and sautéed vegetables back into the skillet, gently stirring until everything is coated with the sauce and heated through.
- Transfer to a serving dish, garnish with fresh herbs, crushed red pepper flakes, walnuts, and lemon wedges, if desired. Serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop, adding a splash of vegetable broth or oat milk if needed.