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5 from 1 vote

Pasta Primavera Recipe (vegan)

Vegan pasta primavera recipe made without any cheese.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: world
Servings: 3
Calories: 178kcal


  • 1 cup pasta I used penne
  • 2 tomatoes big, ripe, blanch and puree
  • 1/2 teaspoon pepper powder I used white
  • 1/2 teaspoon chili flakes optional
  • 2 cups chopped vegetables bell peppers, baby corn, zucchini,corn, tomatoes
  • 1 onion chopped
  • 2 cloves garlic I did not use
  • 1 tablespoon olive oil
  • Salt to taste
  • 6 Basil leaves


  • Cook pasta according package instructions. Make sure it is cooked al dente. Also reserve about a cup of pasta cooked water.
  • Heat olive oil in a pan. Add 2 crushed garlic cloves and saute for few seconds. Once the raw smell of garlic is gone add cubed onions. Saute till the onions turn soft.
  • After that add the chopped vegetables and saute for 5-6 minutes. The veggies should cook yet retain the crunch and shape.
  • Now season with salt, pepper powder and chili flakes. chili flakes are optional. Saute and cook for 2 minutes.
  • Next add the tomato puree made from 2 big blanched and peeled tomatoes. Mix well and boil for 2 minutes.
  • Then add the reserved pasta cooked water and mix. Simmer till the mixture reaches saucy consistency.
  • Finally add the cooked pasta and toss well. Garnish with basil leaves and grated parmesan cheese and mix. Serve hot.



Calories: 178kcal