Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest kitchen memories is from last spring when I invited a few close friends over for a casual dinner. I wanted something vibrant, fresh, and full of flavor a dish that felt alive, like the season itself. That’s when I made this Vegan Pasta Primavera with Roasted Spring Vegetables. The colors on the plate bright green asparagus, golden bell peppers, deep orange carrots, and plump cherry tomatoes instantly lifted everyone’s spirits. And the aroma of roasted vegetables mingling with fresh herbs filled my kitchen with a cozy, welcoming warmth. From that moment on, this recipe has become a family favorite, appearing on our weekly menus whenever spring is in full swing.
This Vegan Pasta Primavera with Roasted Spring Vegetables is bright, wholesome, and comforting all at once. Whether I serve it for a casual weeknight or a cozy dinner party, it never fails to bring smiles to the table.
Why I Love Making This Recipe
There’s something magical about roasting vegetables. The edges caramelize, the flavors deepen, and the natural sweetness of each vegetable really shines. Paired with perfectly cooked pasta, a touch of garlic, and a splash of olive oil, this dish is both simple and sophisticated.
I love that this Vegan Pasta Primavera with Roasted Spring Vegetables is endlessly flexible. You can swap in whatever seasonal vegetables you have on hand. One week it might be zucchini and peas, the next it’s asparagus and radishes. I also adore that it’s naturally vegan, but hearty enough to satisfy even the biggest meat lovers at my table. Every time I make it, I feel like I’m sharing a piece of the spring season itself.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need to make this Vegan Pasta Primavera with Roasted Spring Vegetables:
- 300g (10 oz) spaghetti or your favorite pasta
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup asparagus tips, trimmed
- 1 cup cherry tomatoes, halved
- 2 medium carrots, thinly sliced
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- Juice of 1 lemon
Little Kitchen Secrets:
- Don’t overcrowd the baking trayroasting vegetables in a single layer ensures they caramelize beautifully.
- Save a splash of the pasta water it helps the sauce cling to the pasta perfectly.
- Add lemon juice at the end for a bright, fresh lift.
How I Make It, Step by Step
- Preheat the oven to 200°C (390°F). Line a large baking tray with parchment paper.
- Prepare the vegetables: Slice the bell peppers, zucchini, carrots, and asparagus. Halve the cherry tomatoes.
- Toss the vegetables with olive oil, garlic, oregano, thyme, salt, and pepper. Spread them evenly on the baking tray.
- Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Combine pasta and vegetables: In a large pan, add the roasted vegetables and cooked pasta. Toss gently. Add reserved pasta water as needed for a light sauce.
- Finish with basil, nutritional yeast, and lemon juice, tossing until everything is evenly coated. Taste and adjust seasoning.
How I Serve It at Home
I love serving this Vegan Pasta Primavera with Roasted Spring Vegetables straight from the pan, garnished with a few extra fresh basil leaves. Sometimes I sprinkle extra nutritional yeast on top for a cheesy, savory touch. It pairs beautifully with a crisp white wine or sparkling water with lemon.
For family dinners, I serve it alongside crusty whole-grain bread to soak up any juices. When friends come over, I like to set the table with spring-colored napkins and let the vibrant pasta be the centerpiece. The dish always sparks conversation and laughter that’s the true joy of cooking.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in a skillet over medium heat. Add a splash of water or olive oil to refresh the sauce.
- Make-Ahead: Roast the vegetables a day in advance. Store separately and toss with freshly cooked pasta before serving.
100-Word Short Version
My Vegan Pasta Primavera with Roasted Spring Vegetables is a vibrant, wholesome dish that celebrates spring. Roasted bell peppers, zucchini, carrots, asparagus, and cherry tomatoes meet al dente pasta, fresh basil, and a splash of lemon for brightness. Simple seasonings like garlic, oregano, and thyme bring out the vegetables’ natural flavors. I love making this for family dinners or casual gatherings it’s easy, comforting, and colorful. Serve straight from the pan with optional nutritional yeast for a cheesy twist. Leftovers keep well, and the dish reheats beautifully. This pasta is a true taste of spring in every bite.
Recipe Card Section
⏱️ Time
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
đź›’ Ingredients
- 300g spaghetti
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup asparagus tips
- 1 cup cherry tomatoes, halved
- 2 medium carrots, thinly sliced
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 1/4 cup fresh basil, torn
- 2 tbsp nutritional yeast (optional)
- Juice of 1 lemon
👩‍🍳 Instructions
- Preheat oven to 200°C (390°F).
- Toss vegetables with olive oil, garlic, herbs, salt, and pepper. Spread on a tray.
- Roast 20–25 min, stirring halfway.
- Cook pasta al dente; reserve 1/2 cup pasta water.
- Combine pasta and roasted vegetables in a pan. Add pasta water if needed.
- Toss with basil, nutritional yeast, and lemon juice. Adjust seasoning.
- Serve immediately, garnished with extra basil.
đź“ť Notes
- Roast vegetables in a single layer for best caramelization.
- Use seasonal vegetables for variety.
- Store in airtight container up to 3 days; reheat gently.
🍽️ Nutrition
Serving size: 1 plate
Calories: 350 kcal
Sugar: 7g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 55g
Fiber: 8g
Protein: 10g
Vegan Pasta Primavera with Roasted Spring Vegetables
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
- Diet: Vegan
Description
My Vegan Pasta Primavera with Roasted Spring Vegetables is a vibrant, wholesome, and comforting dish. Roasted bell peppers, zucchini, asparagus, carrots, and cherry tomatoes pair perfectly with al dente pasta, fresh basil, and a splash of lemon juice. Easy, colorful, and perfect for spring dinners with family or friends.
Ingredients
- 300g spaghetti
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup asparagus tips
- 1 cup cherry tomatoes, halved
- 2 medium carrots, thinly sliced
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 1/4 cup fresh basil, torn
- 2 tbsp nutritional yeast (optional)
- Juice of 1 lemon
Instructions
- Preheat oven to 200°C (390°F).
- Toss vegetables with olive oil, garlic, oregano, thyme, salt, and pepper. Spread evenly on a baking tray.
- Roast 20–25 minutes, stirring halfway, until tender and lightly caramelized.
- Cook pasta al dente; reserve 1/2 cup pasta water.
- Combine pasta and roasted vegetables in a pan, adding reserved pasta water as needed.
- Toss with fresh basil, nutritional yeast, and lemon juice. Adjust seasoning.
- Serve immediately, garnished with extra basil.
Notes
Roast vegetables in a single layer for best caramelization. Use seasonal vegetables for variety. Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of olive oil.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 7g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Conclusion
Making this Vegan Pasta Primavera with Roasted Spring Vegetables always brings joy to my kitchen. It’s more than just a meal it’s color, warmth, and togetherness on a plate. Every bite reminds me of spring afternoons, laughter with friends, and the simple pleasure of cooking with love. I hope this recipe inspires you to invite loved ones into your kitchen, share stories, and make memories around this wholesome, vibrant pasta. Cooking is about heart, flavor, and connection and this dish has all three.