This Vegan Tahini Lemon Pasta Primavera is packed with colorful veggies, protein, and fiber for a fun and satisfying meal. It takes only 40 minutes to make and is completely plant-based, gluten-free, and oil-free!
This recipe was made in partnership with CatholicTV. All opinions are my own.
I'm obsessed with this plant-based pasta primavera. Why?
Because it's so beautiful and incredibly flavorful, yet super simple.
There are no complicated ingredients and the recipe only takes about 40 minutes to make. It's a great weeknight dinner packed with vegetables and fiber!
So what even is pasta primavera?
Primavera is the Italian word for springtime. Pasta primavera, though, was invented in America.
Pasta primavera is a basically a pasta and vegetable dish. It usually has veggies, pasta, and parmesan.
Many pasta primavera recipes use oil, butter, and parmesan in the cooking and sauce. To make this pasta primavera vegan, we're omitting the oil and using a simple lemon tahini sauce instead.
Tahini has a rich, nutty flavor. And while it doesn't have a cheesy flavor like parmesan, the richness adds that same depth of flavor you get with cheese.
A kick of acid from the lemon juice brings the dish together.
Step 1. Cook pasta according to the package directions. Add 1 tablespoon of salt to the water while boiling. Reserve 1/2 cup of the pasta water.
Step 2. In a large non-stick pan, sauté the onion, carrot, and broccoli for 5 minutes, until starting to soften.
Step 3. Add the edamame, pepper, squash, zucchini, garlic, and tomatoes. Cook another 5-7 minutes, until all the vegetables are soft.
Step 4. Add the cooked veggies to the pasta then stir in the tahini, lemon juice, and 1/4 cup of the pasta water. Stir to coat the vegetables, adding the remaining 1/4 cup of water as necessary to create a creamy sauce.
Step 5. Season with salt and pepper and garnish with fresh parsley. Enjoy!
For a gluten-free dish, use a bean based or brown rice pasta. I like using a bean based pasta for extra protein.
You can use any shape you want: traditionally this recipe uses penne, but any shorter pasta or a longer pasta can be good too.
When sauteing vegetables, you usually don't need any cooking liquid. The veggies will naturally release the water inside them and become the cooking liquid.
If your veggies start to stick, simply add a splash (i.e. 1-2 tablespoons) of water to the pan. The water will help the vegetables cook and quickly evaporate, leaving the veggies cooked but not watery.
Thank you God for this dinner. Thank you for making food that has beautiful colors for us to enjoy. We love the beauty of your creation. Amen.
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This Vegan Tahini Lemon Pasta Primavera is packed with colorful veggies, protein, and fiber for a fun and satisfying meal. It takes only 40 minutes to make and is completely plant-based, gluten-free, and oil-free!
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