Vegan Pasta Primavera with Roasted Spring Vegetables – A Bowl of Springtime Comfort

Name: Vegan Pasta Primavera with Roasted Spring Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 400 g penne pasta; 2 zucchini, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 200 g cherry tomatoes; 1 bunch asparagus; 4 tbsp extra virgin olive oil; 4 cloves garlic, minced; Zest and juice of 1 lemon; Salt and black pepper; 1 tsp dried oregano; Fresh basil and parsley

Fati Bendahi 20 hours ago

0 0 5 minutes read

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food

it’s about sharing stories and making memories.

When spring arrives, I always feel lighter. I open my windows wide, let the Cretan breeze dance through my kitchen, and I crave dishes full of color and freshness. That’s exactly why I make this Vegan Pasta Primavera with Roasted Spring Vegetables again and again. This recipe reminds me of mornings at the village market with my grandmother, our baskets filling with zucchini, peppers, and herbs still smelling of the earth.

I love how Vegan Pasta Primavera with Roasted Spring Vegetables celebrates vegetables instead of hiding them. Every bite tastes like sunshine, olive oil, and care. This dish fits perfectly into busy weekdays and slow family Sundays. When I serve Vegan Pasta Primavera with Roasted Spring Vegetables, I feel like I’m serving joy in a bowl.

Why I Love Making This Recipe

I love this recipe because it feels generous without being heavy. I don’t need fancy ingredients or complicated steps. I let the vegetables roast until sweet and slightly caramelized, and they do all the work for me.

This Vegan Pasta Primavera with Roasted Spring Vegetables also gives me freedom. I change vegetables depending on what I find fresh or what needs using in my fridge. I cook it when friends come over who eat plant-based, and I cook it when I just want something nourishing for myself.

Most of all, I love how this dish brings women together around my table. We talk, we laugh, we eat slowly. This pasta reminds me that good food doesn’t need meat or cream to feel comforting.

Ingredients & Little Kitchen Secrets

I always say ingredients matter, but love matters more. Still, choosing good vegetables makes this dish shine.

For my Vegan Pasta Primavera with Roasted Spring Vegetables, I use:

Pasta with a good bite, like penne or fusilli
Zucchini, sliced thick so it roasts instead of steaming
Bell peppers in different colors for sweetness
Red onion for softness and depth
Cherry tomatoes for juicy bursts
Asparagus or green beans when they’re in season
Olive oil, always extra virgin
Garlic, because my kitchen never skips garlic
Lemon zest and juice for brightness
Fresh basil and parsley

My little secret is spacing the vegetables on the pan. I never overcrowd them. When vegetables have space, they roast beautifully instead of becoming sad and soggy. I also salt them before roasting, not after. This helps them release flavor instead of water.

How I Make It, Step by Step

I always start by heating my oven. I want it hot enough to roast, not bake. While it warms, I chop my vegetables calmly, not rushing. Cooking should feel like therapy.

I toss the vegetables with olive oil, salt, pepper, and a little dried oregano. I spread them on a large baking tray and slide them into the oven. Soon, my kitchen smells like spring.

While the vegetables roast, I boil my pasta in well-salted water. My grandmother taught me that pasta water should taste like the sea. I cook the pasta until just al dente, because it will finish cooking in the sauce.

When the vegetables come out golden and tender, I combine everything in a big pan. I add garlic, lemon zest, lemon juice, and a splash of pasta water. I toss gently, letting everything hug each other.

I finish with fresh herbs and a drizzle of olive oil. I always taste before serving, adjusting salt and lemon. This moment matters.

How I Serve It at Home

At home, I serve Vegan Pasta Primavera with Roasted Spring Vegetables in big bowls. I place the bowl in the center of the table so everyone can help themselves. I often add toasted pine nuts or vegan parmesan when I have it.

Sometimes I serve it with crusty bread to soak up the juices. Sometimes I pair it with a simple green salad. This pasta doesn’t need much else. It already feels complete.

Storage, Reheating & Make-Ahead Tips

This pasta stores beautifully. I keep leftovers in an airtight container in the fridge for up to three days. When reheating, I add a splash of water or olive oil to bring it back to life.

If I want to make it ahead, I roast the vegetables and cook the pasta separately. I combine them just before serving so everything stays fresh and vibrant.

100-Word Short Version

This Vegan Pasta Primavera with Roasted Spring Vegetables tastes like spring in a bowl. I roast fresh seasonal vegetables until sweet and golden, then toss them with al dente pasta, lemon, garlic, and herbs. The dish feels light, comforting, and full of color. I love how simple ingredients come together with olive oil and care. This pasta works for busy nights, family dinners, and plant-based guests. Every bite reminds me that vegetables deserve the spotlight and that food made with love always brings people together.

Recipe Card

⏱️ Time

Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes

🛒 Ingredients

400 g penne pasta
2 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
200 g cherry tomatoes
1 bunch asparagus, trimmed
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
Zest and juice of 1 lemon
Salt and black pepper to taste
1 teaspoon dried oregano
Fresh basil and parsley, chopped

👩‍🍳 Instructions

Preheat the oven to 220°C.
Toss vegetables with olive oil, salt, pepper, and oregano.
Roast for 25–30 minutes until tender and golden.
Cook pasta in salted water until al dente.
Combine pasta and vegetables in a pan.
Add garlic, lemon zest, juice, and pasta water.
Toss gently and finish with herbs and olive oil.

📝 Notes

Add toasted pine nuts or vegan cheese if desired.

🍽️ Nutrition

Approximate per serving:
Calories 420, Protein 12 g, Carbohydrates 60 g, Fat 15 g, Fiber 8 g 🌱

Conclusion

This Vegan Pasta Primavera with Roasted Spring Vegetables always reminds me why I fell in love with cooking. It feels honest, colorful, and comforting without trying too hard. When I make it, I feel close to my grandmother and proud of how simple food can carry so much love. I hope this recipe brings warmth to your kitchen and smiles to your table, just like it does in mine.