Pasta primavera is a classic summer dish, with its fresh veggies making it a light and yummy choice for the warmer months. Yet it’s typically made with a cream sauce and parmesan cheese, making it unsuitable for vegans. But don’t worry, we’re here with a vegan variation that is just as delicious. Here is how to make it.
Ingredients
- Pasta
- Onion
- Garlic
- Olive oil
- Broccoli
- Bell pepper
- Zucchini
- Peas
- Cherry tomatoes
- Vegan cream
- Vegetable broth
- Italian seasoning
- Salt
- Pepper
- Lemon
Directions
Cook your pasta according to the package instructions. Heat olive oil over medium heat until it shimmers. Sautee a diced onion for five minutes, then add minced garlic and saute for another couple of minutes until fragrant.
Add in your vegetables, cooking until they’ve reached your desired softness, ideally still slightly crispy. Use a fork to test. Add in the vegan cream, vegetable broth, and Italian seasoning. Stir to combine and season with salt and pepper to taste. After a few more minutes of cooking, add the juice and zest of a lemon, stir, and cook for another five minutes.
Finally, add the drained pasta, tossing to combine, and cooking for a final few minutes over low heat to let the flavors meld together.
