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–+ servings

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
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 5
Calories 456 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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.

Nutrition

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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