Vegan Vegetable Pasta Primavera with Creamy Tahini Sauce

Your “what’s for dinner” dilemma is solved with this delicious Vegetable Pasta Primavera Recipe that’s ready in under 30 minutes! My vegan twist on a classic pasta primavera features an abundance of sauteed vegetables and a dairy-free light and creamy tahini sauce that will fill you up without weighing you down!

I love this dairy-free pasta primavera that features a white sauce that’s light and tasty. Sometimes I crave pasta….but not red sauce…and I also want an abundance of vegetables in my meals. This healthy pasta primavera recipe is something I can get on board with!

How to make it

Get everything ready before you begin. Prep the veggies as described. They will only require a quick saute for al dente perfection, so it’s important they are cut before you begin.

Tips for cutting Fresh Veggies

Focus on buying fresh vegetables that are in season. You can find spring or summer vegetables at local farmers markets or at your local grocery store. Try to cut veggies into similar sizes so they will become tender at the same time. Pay attention to the thickness of the cut as it will affect cooking time.

You’ll want a total of 5 cups (minimum) of fresh, chopped vegetables for this recipe.

• Red onion: Cut in half and then peel off outer layers. Next, place onion cut side down for stability and then into thin strips.
• Asparagus spears: Cut or break off woody ends before trimming spears into 1″ pieces.
• Carrots: Peel and trim off ends. Use a vegetable peeler to make long thin strips. If you prefer to cut into ¼″ discs, keep in mind they will take a bit longer to cook.
• Fresh broccoli: If stalks are long, slice them into thin discs and put those into the pan near the beginning. Use a sharp knife to cut the crowns into florets of similar sizes.
• Red Bell Pepper: You can use any color bell pepper you have, or even multiple colors. Cut a thin sliver off the top and bottom, then slice the sides into strips.
• Zucchini or Yellow squash: Look for summer squash that it long and thin. The rounder varieties have more seeds inside and tend to be more bitter. Cut a thin slice off both ends, slice in half lengthwise and then proceed to cut into ¼″ half moons.

After the veggies are prepped and set aside, it’s time to put the pasta on to cook. Bring a large pot of water to boil. Pour in the pasta and cook according to the package instructions, but with one change. Set the timer for 2 minutes LESS THAN directed. This is especially true for gluten-free pasta. We are going for al dente pasta so it doesn’t get gummy and stick together.

Make sure to grab some of the pasta water (see recipe card for exact instructions) before pouring pasta out to drain.

Tahini Sauce Ingredients

• Tahini: Tahini makes a great base for no oil pasta sauces. It contains antioxidants and has calcium, plus helps to lower inflammation. Tahini is a whole foods ingredient that creates a dairy-free creamy base for sauces and dressing.
• Lemon: You can use both the lemon zest and the juice for super citrus flavor. Lemon juice helps keep the primavera sauce light and refreshing.
• S+P: If you’re trying to cut back on sodium, skip the salt and opt instead for a no salt seasoning. Always start with less salt and you can add at the end if it’s needed. Crushed red pepper gives this dish a little zing that I love, you can substitute freshly cracked black pepper if you prefer.
• Nutritional Yeast: I like to sprinkle the nutritional yeast on top of the finished product for a vegan cheesy flavor. You can also add some into the sauce as you’re whisking the other ingredients together.
• Fresh Herbs: I love the fresh taste of parsley in this dish. You can also chop up fresh basil, oregano or thyme to sprinkle on top.

How to make White Primavera Sauce:

• Start by whisking together tahini with lemon juice, salt and crushed red pepper.
• Grab a cup of pasta cooking water with a pyrex glass measuring cup and slowly whisk in ½ cup to thin out the tahini mixture. Add more pasta water 1 Tablespoon at a time, as needed. Save the remaining, you still may need it.
• Whisk in half the nutritional yeast now. Save the rest for garnish along with the chopped fresh parsley.

Heat a large skillet over medium-high heat. Swirl in 1 Tablespoon olive oil, veggie broth or pasta water to start the veggie saute. Add veggies one at a time, beginning with those that will take the longest.

In this line up, follow in order: broccoli stalk spheres, asparagus (if they’re thick), then the broccoli florets. Allow one minute to cook, then stir in the red onions. If pan becomes dry, add in 1-2 Tablespoons white wine, vegetable stock or pasta water.

Next, add in the zucchini half moons and red peppers, and toss to mix thoroughly. Again, add 1 Tablespoon additional liquid, if needed. The alcohol in the white wine will burn off, and I like the flavor it imparts, but if you prefer not to use any alcohol, replace the wine vegetable broth.

Last, you’ll incorporate the carrot ribbons into the vegetable mixture, along with 1 teaspoon italian seasoning.

When veggies are bright and tender (but not mushy), pour on half the sauce and stir well.

If pan is large enough, add in the drained pasta and mix well. Otherwise, use the pot you boiled the pasta in and transfer the vegetable mixture into the pasta.

Sprinkle on additional nutritional yeast, fresh chopped herbs and a squeeze of fresh lemon if desired. Serve warm and pass the extra crushed red pepper.

Debra’s Pro Tips

• Serve warm or cold….as a pasta salad.
• Add vegetables to the pan in order of cooking time. Thinner pieces will take less time to cook. For example, if your asparagus spears are thicker, you’ll add them first. Super thin asparagus can be added at the very end for tender, al dente perfection. Thin ribbons of carrots can be added at the end, but ¼″ carrot rounds will take longer to become tender and should be added near the beginning.
• 5 cups of assorted veggies gives you plenty of wiggle room to use what you have.
• If you need to stretch this recipe to feed more people, double up on the sauce and the veggies.
• Extra sauce can be passed around for those that prefer more. Additional sauce can be kept in the fridge and used for reheating primavera on the stove.

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📖 Recipe

Vegan Pasta Primavera

Author: Debra Klein

Vegan Pasta Primavera is a quick and easy, healthy dinner. This delicious, easy recipe is loaded with fresh veggies and you can make it in under 30 minutes.

5 from 13 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 349 kcal

Equipment

• Mini whisks
• Cast iron skillet
• Citrus Squeezers
• Pyrex Glass Measuring Cup Set

Ingredients

  

1x2x3x

• ▢ 1 lb. gluten-free pasta*
• ▢ 1 Tablespoon olive oil
• ▢ 1 medium red onion sliced thin
• ▢ 1 red bell pepper cut into thin strips
• ▢ 2 broccoli crowns cut into florets
• ▢ 1 medium zucchini cut into half moons
• ▢ 1 large carrot peeled into long, thin strips
• ▢ 1 bunch asparagus cut into 1″ pieces
• ▢ 1 teaspoon dried Italian seasoning
• ▢ 2-3 Tablespoons white wine

Pasta Primavera Sauce

• ▢ ¼ cup tahini
• ▢ 1 lemon juiced
• ▢ ½ teaspoon coarse sea salt
• ▢ ¼ teaspoon crushed red pepper
• ▢ ½ cup pasta water

Garnish

• ▢ ¼ cup chopped parsley
• ▢ 1 Tablespoon nutritional yeast

Instructions

 

• PREP THE VEGGIES:

  Cut red onion in half and then thin strips. Stem and seed the red bell pepper and then chop into strips. Thinly slice stalk of fresh broccoli and then separate the top into florets. Trim ends off zucchini, slice in half lengthwise and then cut into ½" half moons. Trim and peel carrot, then use vegetable peeler to create long thin strips. Cut asparagus into 1" pieces.
• Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions. Do not overcook. This easy pasta primavera tastes best when the pasta is cooked al dente. Generally, that will be 2 minutes LESS cooking time than the package instructions. Stir once or twice during cooking to prevent pasta from clumping together.
• *** Use a pyrex glass measuring cup to grab 1 cup pasta water before draining pasta.

Make the Sauce

• Whisk together tahini, lemon juice, coarse sea salt and red pepper flakes. Pour ½ cup of the reserved pasta water into the creamy sauce and whisk well. If sauce is too thick, add a bit more pasta water, until cream sauce is pourable. Set aside.

Cook

• Heat a heavy skillet over medium-high heat. Swirl in a little olive oil or pasta water. Start with just one Tablespoon. Add fresh vegetables in order one at a time: Broccoli, asparagus, red onion, zucchini, red pepper, carrots. Toss with large tongs in between, letting each cook for a minute before moving on. If pan becomes too dry during this process, add 1-2 Tablespoons white wine or vegetable broth. Sprinkle on the Italian seasoning and continue to toss and cook until veggies are bright and still crisp.
• Pour on half the sauce and stir well. If your pan is large enough, add the cooked pasta and mix well. Otherwise, drain the pasta and put it back into the pot it was cooked in and pour the veggie mixture onto the tender pasta. Mix well. Sprinkle with nutritional yeast, fresh parsley and taste for seasonings. Sprinkle on some sliced green onions or an extra squeeze of lemon juice to taste.

Notes

WINE: You can use dry white wine OR vegetable broth in the sauce..it’s up to you. 

PASTA: Any type will work in this recipe. I used Jovial Rice Pasta and cooked it for 10 minutes. The trick with gluten-free pasta, so it doesn’t get mushy, is to make it al dente. Use the package directions as a guideline, but set the timer for 2 minutes LESS than directed.

VEGGIES: The great thing about this  pasta primavera recipe is that it uses loads of fresh veggies and you can adapt those veggies depending on the time of year. I used fresh spring vegetables in these photos, but you can use whatever seasonal vegetables are available at your local grocery store. Other great additions to this classic Italian dish would be green beans, green peas, snow peas, snap peas, yellow squash, cherry tomatoes, fresh basil, or any other fresh herbs you have.

MEAL PREP AND STORAGE

• SERVE: This recipe will serve 4 as a vegan main dish or 4 as a healthy side dish. Add even more veggies or small white beans to stretch it even further. This recipe tastes best served warm because the , but you can definitely serve it cold, as a pasta salad.
• PREP AHEAD: Cut veggies and store in airtight container in the fridge until ready to prep. Make the primavera sauce up to 3 days in advance (use veggie broth rather than pasta water) and stored in a lidded glass jar in the fridge until ready to make the rest. Add a bit of pasta water to warm it up before adding to the tender veggies.
• STORE: Store finished pasta primavera in the fridge for up to 5 days. Gently reheat on the stove in a heavy skillet with a bit of white wine, lemon juice or veggie broth.
• FREEZE: This dish doesn’t freeze well. It’s best enjoyed freshly made.

Nutrition

Serving: 1gCalories: 349kcalCarbohydrates: 41gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 296mgFiber: 10gSugar: 5g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!