Go Back
Bowl of vegan pasta primavera with roasted vegetables and fresh basil, garnished with vegan parmesan

Vegan Pasta Primavera with Roasted Veggies

This vegan pasta primavera is a delicious and healthy dinner loaded with roasted vegetables, plant-based protein from chickpeas, and a light creaminess from vegan parmesan. Perfect for any night!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Large pot
  • Parchment paper

Ingredients
  

  • 1 cup red onion cut into bite-sized pieces
  • 2 cups cherry tomatoes or other small tomatoes
  • 6 cups fresh veggies of choice cut into bite-sized pieces (e.g., asparagus, eggplant, bell pepper, zucchini, broccoli, carrots, or snap peas)
  • 1 (15-oz.) can chickpeas drained (or ~1 ½ cups homemade)
  • 3 Tbsp avocado or olive oil divided
  • 1/2 tsp each sea salt and black pepper divided
  • 12 oz dry pasta of choice gluten-free if needed
  • 4 cloves garlic finely chopped
  • 1 tsp lemon zest
  • 1/4 cup vegan parmesan cheese or store-bought
  • Optional fresh basil, red pepper flakes

Instructions
 

  • Preheat the oven to 425°F (218°C) and line two large baking sheets with parchment paper.
  • Spread the onion, tomatoes, veggies, and chickpeas evenly across the baking sheets. Drizzle with 2 Tbsp oil and sprinkle with 1/4 tsp salt and pepper (per sheet).
  • Roast the veggies for 18-23 minutes, or until they are slightly browned and juicy. The tomatoes should start to burst for optimal flavor.
  • Meanwhile, bring 3 quarts of salted water to a boil and cook the pasta until al dente according to the package directions. Reserve 1 cup of pasta water before draining.
  • Return the empty pot to low heat, add the remaining 1 Tbsp oil, minced garlic, and lemon zest. Cook until fragrant (30-60 seconds).
  • Add the drained pasta back to the pot along with 1/2 cup pasta water and the vegan parmesan. Toss until well coated, adding more pasta water as needed for a creamy consistency.
  • Gently fold in the roasted vegetables. Taste and adjust, adding more vegan parmesan, salt, or pepper as needed.
  • Serve immediately, garnished with fresh basil, red pepper flakes, and extra parmesan if desired.
  • Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat with a splash of water to restore creaminess.