Pasta Primavera

Meatless Monday: Pasta Primavera {Vegan}

Author Veg Life Staff


  • 1 Tbl Oil for sauteeing
  • 1 medium Vidalia or yellow Onion sliced thinly
  • 1 Clove Garlic optional, minced
  • 16 oz . Mushrooms any variety, or 1" pieces, cut into quarters
  • 1 bunch of Asparagus steamed and cut into 1" pieces
  • 1/4-1/2 C Low-Sodium Vegetable Broth
  • 1/4 C Fresh Corn
  • 1/2 C Peas
  • 1/2 Lb Pasta such as Farfalle
  • 1/2 C Coconut Milk canned
  • 1 Tbl Lemon Juice
  • 1/4 C Vegan Parmesan
  • Salt & Pepper to taste
  • Parsley Parmesan and/or Lemon Zest for garnish


  • Prepare pasta to package instructions and drain (do not rinse).
  • Meanwhile, steam the asparagus spears until tender. Cut into 1" pieces.
  • In a large saute pan over medium-high heat, add the oil and onion slices. Saute for about 3-5 minutes before adding the mushrooms.
  • Saute the mushrooms for an additional 5 minutes and if using garlic, add now. Saute for 30 seconds and then add the vegetable broth.
  • Allow to reduce slightly. Add the corn and peas.
  • When the broth has reduced and the vegetables have cooked through, add the drained pasta (a little residual pasta water will actually help thicken the sauce) and asparagus pieces.
  • Add the coconut milk, lemon juice and vegan parmesan stirring to combine. If necessary, add a splash more vegetable broth. The pasta will continue to absorb the liquids as it sits.
  • Season with salt and pepper, to taste.
  • To serve, divide between four bowls and top with additional vegan parmesan.
  • Garnish with parsley and/or lemon zest.