Vegan Penne Primavera
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Learn more →Ingredients
4 servings
- 12 oz penne pasta
- 1 tsp salt, plus more for pasta water
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, cut into small pieces
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- ½ cup frozen peas, thawed
- ½ tsp red pepper flakes
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ cup pasta cooking water, reserved
- 1 oz parmesan cheese, finely grated (about ½ cup), plus more for serving
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 1 tbsp fresh lemon juice
- ¼ cup fresh basil leaves, torn
- black pepper, to taste
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta through a colander.
- 2
While the pasta cooks, heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes.
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