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black bowl with prepared pasta primavera with red checked cloth, olive oil and cutting board with basil in background

Pasta Primavera, Plant-Based

Course: Main Course
Cuisine: American, Italian fusion
Keyword: pasta primavera
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 25 minutes
Servings: 6
Calories: 297kcal
Author: Cindy Rainey
This healthy plant-forward pasta primavera is made of half vegetables, with the other half pasta. It also includes just enough seasonings that you can simply drizzle with a little olive oil, or toss in your favorite flavored pasta sauce.
Print Recipe


  • 8 ounces dry pasta
  • 1 Tablespoons olive oil
  • 8 cups chopped vegetables see notes for suggestion
  • teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt


  • Boil salted water according to package directions on box of pasta.
  • While the water is boiling chop all vegetables and set aside. See suggestions for vegetables below in the notes.
  • Add the olive oil to a saute pan and heat on high. Add the chopped vegetables, garlic, salt, and seasoning. Stir while sautéing on high for 2 minutes. It's about this time that you should add the pasta to the boiling water. (See next step.)
  • Once the water boils, cook the pasta according to package directions. When finish, drain and return to pan to use with sautéed vegetables (see next step).
  • While the pasta is boiling you can finish cooking the vegetables. By now you have already sauteed on medium/high for two minutes. Turn the heat down to medium/low and cover. Allow continuing cooking covered for 8 minutes while the pasta is cooking. (If you've timed it right then everything will be ready at the same time.)
  • After the vegetables have finished sautéing and cooking and the pasta has been cooked and drained, add the two together and toss to combine.
  • See suggestions in the notes below for sauce and topping recommendations.


Use any combination and choice of the following vegetables (for today's recipe I used Mexican gray squash, carrots, broccoli, and sweet peppers):
  • summer squash such as zucchini, yellow squash, or Mexican gray squash
  • carrots
  • broccoli 
  • cauliflower 
  • tomatoes
  • mushrooms
  • I like to use one-half cup bell/sweet peppers or onions (or both)
Serve with (not included in nutritional information calculations):
  1. marinara sauce for a classic pasta primavera - used jarred sauce or my oil-free and processed sugar-free homemade pasta sauce
  2. alfredo sauce 
  3. vodka sauce
  4. pumpkin vodka sauce - coming soon
  5. top with fresh basil, vegan parmesan, red pepper flakes, 


Calories: 297kcal | Carbohydrates: 61g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 214mg | Potassium: 759mg | Fiber: 10g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 31mg | Calcium: 80mg | Iron: 2mg