Best-Kept Secret Vegan Pasta Primavera
A vibrant, nutrient-packed pasta dish featuring seasonal vegetables and a creamy cashew sauce that's the best vegan option for any meal. This italian-inspired vegetarian (vegan) ready in about 45 minutes pairs spaghetti pasta, medium, spiralized zucchini, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, spaghetti pasta
- 2 medium, spiralized zucchini
- 1, thinly sliced red bell pepper
- 1 cup, halved cherry tomatoes
- 1/2 cup, soaked overnight cashews
- 3 cloves garlic
- 3 tbsp nutritional yeast
- 1/2 cup coconut milk
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Cook 12 oz spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1 cup pasta water, then drain and set aside.
- Step 2: While pasta cooks, blend soaked cashews, 3 minced garlic cloves, 3 tbsp nutritional yeast, 1/2 cup coconut milk, 1/2 tsp salt, and 1/4 tsp black pepper in a blender until completely smooth and creamy (about 2 minutes).
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 spiralized zucchinis and 1 sliced red bell pepper, sautéing for 4 minutes until tender-crisp and slightly golden at the edges.
- Step 4: Add 1 cup halved cherry tomatoes and cook for 2 more minutes until tomatoes soften but retain shape.
- Step 5: Stir the cashew sauce into the vegetable mixture and simmer for 3 minutes until slightly thickened. Add drained spaghetti and toss until coated, adding reserved pasta water as needed to reach desired consistency.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-Kept Secret Vegan Pasta Primavera take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best-Kept Secret Vegan Pasta Primavera?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.
Can I substitute ingredients in Best-Kept Secret Vegan Pasta Primavera?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best-Kept Secret Vegan Pasta Primavera for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Best-Kept Secret Vegan Pasta Primavera vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
