Vegan Pasta Primavera
Spring vegetables have never looked this good piled onto a bowl of al dente spaghetti. Zucchini, yellow squash, broccoli, red bell pepper, and burst cherry tomatoes all get their moment in a hot skillet before coming together in a bright, garlicky sauce built on white wine, vegetable broth, and a squeeze of fresh lemon. The result is colorful, deeply savory, and genuinely satisfying — the kind of plate that doesn't feel like it's missing anything. What makes the sauce so rich and cohesive without any dairy is a combination of nutritional yeast and reserved pasta water. The nutritional yeast adds a nutty, almost cheesy depth, while the starchy pasta water helps everything cling together into a silky coating rather than a watery puddle. A hit of lemon zest and fresh basil folded in at the end keeps it tasting vibrant and alive. This recipe serves four, making it a solid weeknight dinner or an easy meal to stretch across lunches the next day. It comes together in one large skillet after the pasta is cooked, so cleanup is minimal and the whole process feels approachable even on a busy evening. Top it with vegan parmesan if you have it on hand — it's optional, but it takes the whole bowl up a notch.
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz dry spaghetti or linguine
- 1 tsp salt
For the vegetables
- 3 tbsp olive oil
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 medium yellow squash, halved lengthwise and sliced into half-moons
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, cut into small pieces
For the sauce
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine
- ½ cup vegetable broth
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp nutritional yeast
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh parsley, chopped
- salt and pepper, to taste
For serving
- vegan parmesan, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta in a colander and set aside.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the broccoli florets and cook, stirring occasionally, for 3 minutes until bright green and beginning to soften. Add the zucchini and yellow squash and cook for another 3–4 minutes, stirring occasionally, until the edges are lightly golden. Transfer the vegetables to a plate and set aside.
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