Creamy Vegan Pasta Primavera • It Doesn’t Taste Like Chicken

This Creamy Vegan Pasta Primavera is light, fresh, and packed with colorful spring veggies! Tossed in a luscious, dairy-free sauce, it’s simple to make, full of flavor, ready in 30 minutes, and perfect for a quick weeknight dinner or meal prep. Enjoy it hot for a cozy spring pasta or serve it cold as a pasta salad.

If you’ve ever tried to order vegan at a regular non-vegan restaurant, you probably know the struggle. The only vegan options are usually a plain green salad (yawn), a portobello burger, maybe a mushroom risotto if you’re lucky, or a pasta primavera without cheese. While I love fresh veggies, I always found those versions a little boring and dry. So, I decided it was time to give this classic dish a major glow-up! Instead of a plain veggie pasta, I created a Creamy Vegan Pasta Primavera that still feels light and fresh for spring, but with a rich, flavorful, luscious sauce that makes every bite irresistible.

This recipe is all about celebrating spring produce in the most delicious way possible. It’s simple, easy to customize, and can be enjoyed either hot and comforting or cold as a summery pasta salad. Perfect for lunches, picnics, or make-ahead meals. I kept the base simple with lots of colorful veggies, but if you want to bulk it up, check out the recipe notes for easy protein add-ins like tofu, beans, or vegan chicken. Once you try this creamy version, you’ll never think of pasta primavera as boring again! 

HOW TO MAKE CREAMY VEGAN PASTA PRIMAVERA:

1. Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using. Alternatively, soak cashews in cool water overnight.

2. Blend the sauce: In a blender, combine the plant-based milk, softened cashews, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until completely smooth and creamy to make a simple cashew-based sauce. Set aside.
3. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water, then drain and set aside.

4. Sauté the veggies: Meanwhile, in a large skillet, heat the olive oil (or a splash of veggie broth for oil-free) over medium heat. Add the onion and zucchini. Sauté for 3–5 minutes, stirring occasionally, until they begin to soften. Add the tomatoes, asparagus, and garlic, and cook for another 5 minutes, until the veggies are tender and lightly browned. If the skillet gets dry, add a splash of water or vegetable broth as needed to loosen. Stir in the peas and cook for 1 more minute to heat through.

5. Combine everything: Add the cooked pasta to the skillet with the veggies. Pour over the sauce and toss to combine. Warm through for 2–3 minutes. If the sauce is too thick, add a splash of reserved pasta water or extra plant milk to loosen.

6. Serve: Season with additional salt and pepper if needed, and garnish your pasta dish with fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan cheese.
7. Storage: Cool completely and store in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat gently in the microwave.

This Creamy Vegan Pasta Primavera recipe is…

• Light, fresh, and packed with colorful spring veggies
• Lusciously creamy without any dairy
• Quick and easy to make

What to serve with this dish:

If you try this Creamy Vegan Pasta Primavera recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.

(click stars to vote)

Creamy Vegan Pasta Primavera

Light, fresh, and packed with colorful spring veggies, this Creamy Vegan Pasta Primavera is tossed in a luscious dairy-free sauce. Perfect for a cozy spring dinner, meal prep, or a refreshing pasta salad! Ready in just 30 minutes.

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4 as a main, 6 – 8 as a side

PRINT
PIN
Save Saved!

COMMENT

Ingredients 

½1x2x

For the pasta:

• ▢ 12 oz pasta of choice, (penne, farfalle, or cavatappi work great; gluten-free if preferred)
• ▢ 1 tablespoon olive oil, (or sub veggie broth for oil-free)
• ▢ 1 small red onion, thickly sliced
• ▢ 1 medium zucchini, sliced into half moons
• ▢ 1 cup grape or cherry tomatoes, halved
• ▢ 1 cup asparagus, cut into 2-inch pieces
• ▢ 4 cloves garlic, minced or pressed
• ▢ 1 cup fresh or frozen peas
• ▢ Optional for garnish: fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan.

Instructions 

• Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using. Alternatively, soak cashews in cool water overnight.

• Blend the sauce: In a blender, combine the plant-based milk, softened cashews, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until completely smooth and creamy. Set aside.

• Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water, then drain and set aside.

• Sauté the veggies: Meanwhile, in a large skillet, heat the olive oil (or a splash of veggie broth for oil-free) over medium heat. Add the onion and zucchini. Sauté for 3–5 minutes, stirring occasionally, until they begin to soften. Add the tomatoes, asparagus, and garlic, and cook for another 5 minutes, until the veggies are tender and lightly browned. If the skillet gets dry, add a splash of water or vegetable broth as needed to loosen. Stir in the peas and cook for 1 more minute to heat through.

• Combine everything: Add the cooked pasta to the skillet with the veggies. Pour over the sauce and toss to combine. Warm through for 2–3 minutes. If the sauce is too thick, add a splash of reserved pasta water or extra plant milk to loosen.

• Serve: Season with additional salt and pepper if needed, and garnish with fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan.Storage: Cool completely and store in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat gently in the microwave.

Notes

Cashew Substitutes: Substitute cashews for ½ cup (75g) raw sunflower seeds. Boil the sunflower seeds for 15 minutes until tender, then drain and rinse well before blending with the rest of the sauce ingredients. Alternatively, you can use 1 cup (240ml) of store-bought vegan heavy cream and reduce the plant-based milk to 1 cup (240ml). You can also simply replace the cashews with an extra ½ cup (120ml) plant-based milk plus 1 tablespoon olive oil or vegan butter for added richness.
Make it Protein-Packed: Use soy milk or another high-protein plant-based milk for the sauce. Stir cooked chickpeas, white beans, sautéed tofu, or vegan chicken strips into the pasta for an extra protein boost. Sprinkle with extra nutritional yeast if desired.
Veggie Swaps: Feel free to swap in broccoli florets, snap peas, green beans, or spinach if you prefer!

Nutrition

Serving: 1 serving (recipe makes 4 servings) | Calories: 558kcal | Carbohydrates: 87g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 656mg | Potassium: 930mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1290IU | Vitamin C: 41mg | Calcium: 191mg | Iron: 5mg

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!

Cuisine: American, Italian