Vegan Pasta Primavera with Edamame, Zucchini, & Spinach

Looking to mix up your go-to pasta? Aiming to eat more WHOLE foods? Look no further than this green vegan pasta primavera: flavorful, nutritious, and ready in less than 30 minutes.

Gorgeous bowl of pasta with edamame, spinach, and zucchini ribbons, topped with vegan parmesan, with a yellow plaid napkin and fork adjacent, shot on a picnic table.
Vegan Pasta Primavera with edamame, spinach, and zucchini ribbons.

While I Love this Recipe

This meal is light, nutrient-dense, and GREEN: the shape of the zucchini ribbons and long fresh spinach leaves lend themselves perfectly to spaghetti, for a beautiful bright green swirl in every bite. And the edamame is an unexpected pasta ingredient that is packed with protein and big enough to grab with a fork if it doesn’t make it in the swirl.

Plus, the recipe is so versatile: you can easily swap out ingredients to better suit your palate.


  • spaghetti of choice: I prefer brown rice or other whole grain spaghetti to keep this dish as healthy as possible. Plus, with all the other goodness, the pasta is easily masked by other flavors.
  • olive oil: for cooking the veggies, will become part of the sauce
  • onion: adds natural sweetness to the dish when cooked down
  • zucchini: a gorgeous and delicious way to use this summer squash; so much more palatable in thin ribbons IMO!
  • garlic cloves: obviously!
  • fresh basil: not only adds flavor but freshness and more gorgeous green color!
  • shelled edamame: a novel protein for pasta, these tasty young soy beans match perfectly!
  • veggie broth: creates the sauce for this dish, along with the other aromatics and nooch
  • spinach: long fresh spinach leaves complement the zucchini ribbons and pasta for the perfect shape to twirl with your fork!
  • nutritional yeast: optional, but adds a cheesiness and richness that is divine!
  • lemon juice: adds brightness and freshness, a must-add finishing ingredient!
  • vegan parmesan: optional topping, store-bought or homemade

Modifications for Vegan Green Pasta

  • Use pre-made zoodles (zucchini noodles) if you can find them at the store…either in place of the zucchini ribbons and/or in place of the pasta if you are looking for a low-carb dish
  • Substitute garlic granules or garlic powder for fresh as needed. Use this conversion chart for measurements.
  • Use dry basil instead of fresh basil (but only use half the amount).
  • Green peas are an easy swap for edamame if don’t have it on hand.
  • Additional kid-friendly tips:
    • Use you kiddos’ favorite pasta shape of choice and/or regular (white flour) pasta.
    • Add adult-only veggies after plating kid servings. For example, if the kids don’t dig spinach, add it in at the very last step (after the pasta is mixed in). The spinach will still wilt on low heat with lid on.
    • Swap out any veggies/beans to better suit your family’s taste. Examples include peas, yellow squash, chickpeas, broccoli, cauliflower, and cherry tomatoes.

How to make Vegan Pasta Primavera: Step by Step

Saute onions in 1 tbsp. olive oil or water (adding more water as necessary) until translucent:

Sauteeing onions.

Add in the garlic and saute for another minute. Then add other veggies and spices, and saute for 2 minutes:

Add veggies to vegan pasta primavera.

Mix in broth and bring to boil:

Add broth.

Simmer covered for 2-3 minutes. Stir in spinach, and cover until wilted:

Add spinach to vegan pasta primavera.
Cover vegan pasta primavera until wilted.

Mix in nutritional yeast and lemon. Then mix in pasta using tongs.

Add lemon and yeast to the pasta with zucchini recipe.
Mix in spaghetti with tongs to your  pasta with edamame.
Vegan pasta primavera mixed and ready to plate!

Top you dairy free pasta primavera with homemade or store-bought plant-based Parmesan.

If you love this recipe, you may also enjoy:

I hope you enjoy this easy, 30-minute green vegan pasta primavera! And please, let me know what you think by rating and reviewing below!



Vegan Pasta Primavera

Jenn Freedman
Green veggies and garlic come together to create a flavorful, uber healthy pasta bowl. Ready in under 30 minutes.
5 from 7 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 5
Calories 456 kcal


  • 1 pound spaghetti of choice I prefer brown rice spaghetti
  • 1 tbsp olive oil or 2 tbsp water if omitting oil
  • 1 cup onion, chopped
  • 2 medium zucchinis, ribboned with peeler or mandolin (optional to use remaining inside of zucchini, if using, finely chop) can use zoodles if available
  • 8 garlic cloves, finely chopped
  • 1 1/2 tbsp fresh basil, finely chopped or 2 1/2 tsp dried basil
  • 1 1/2 cup shelled edamame (frozen or fresh) can sub peas if unavailable or preferred
  • 1/2 tsp sea salt
  • black pepper and red pepper flakes to taste optional
  • 2- 2 1/2 cups veggie broth I use Better Than Bouillon paste
  • 3 cups fresh spinach sub frozen if necessary
  • 2 tbsp nutritional yeast optional, adds cheesiness/richness
  • 2 tbsp lemon juice
  • vegan Parmesan to top optional, store-bought or homemade


  • Boil water for pasta and follow package instructions to cook. Prep veggies: chop onions, garlic, and basil, and peel/ribbon zucchini.
  • Meanwhile, heat oil (or water) in large pan over medium heat. Add onions and saute until translucent, about 3-4 minutes.
  • Add in garlic to onions and saute for 1 minute.
  • Add in zucchini, edamame, salt, black pepper, and red pepper. Saute for 2 minutes.
    Note: if using zoodles, you may want to cook another minute or two longer to allow the thicker zucchini shape time to cook, and form a more cooked/browned texture on the outside.
  • Add in 2 cups broth and bring to boil.
  • Once boiling, bring to simmer and cover for 2-3 minutes. Add spinach and cover until wilted.
  • Add nutritional yeast and lemon juice.
  • Taste and adjust flavor as necessary: salt for savoriness, lemon for brightness, nutritional yeast for cheesiness/richness, red pepper for heat.
  • Mix in pasta (tongs are helpful). Add additional 1/2 cup broth if more liquid is desired. Serve.
  • Option toppings: red pepper flakes, vegan parmesan, fresh basil


See substitution ideas and step by step instructions with photos in blog post above recipe.
Store leftovers in refrigerator for up to 5 days. Or freeze in airtight container for up to 4 months.


Calories: 456kcalCarbohydrates: 86gProtein: 21gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 261mgPotassium: 842mgFiber: 8gSugar: 8gVitamin A: 1878IUVitamin C: 25mgCalcium: 104mgIron: 4mg
Keyword pasta primavera, pasta with edamame, pasta with zucchini, vegan pasta primavera
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