Description
This Vegan Pasta Primavera with Roasted Spring Vegetables is a light, colorful, and comforting pasta made with seasonal vegetables, olive oil, lemon, and fresh herbs. Perfect for spring dinners, family meals, and plant-based lifestyles.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 220°C.
- Toss vegetables with olive oil, salt, pepper, and oregano.
- Roast vegetables for 25–30 minutes until golden.
- Cook pasta in salted water until al dente.
- Combine pasta and vegetables in a large pan.
- Add garlic, lemon zest, lemon juice, and pasta water.
- Toss gently and finish with fresh herbs.
Notes
Do not overcrowd vegetables when roasting. Store leftovers in the fridge for up to 3 days. Add pine nuts or vegan parmesan if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg