Creamy and colourful, this vibrant gluten-free and vegan pasta primavera is a vivid centerpiece for a springtime table. A celebration of all that is seasonal, fresh and delicious. We served it for Passover, but it would not be out of place during any springtime meal.
Pasta primavera is a classic Italian-American dish that celebrates the bounty of fresh, seasonal vegetables. The name "primavera" means "spring" in Italian, and the dish is traditionally made with tender spring produce like asparagus, peas, and bell peppers, like my baked feta pasta with blood oranges.
Unlike heavy pasta dishes that rely on rich tomato or cream sauces, pasta primavera typically features a light, creamy, or olive-oil-based sauce that lets the vegetables shine. This vegan version embraces that spirit, swapping dairy for a luscious cashew cream and loading up on sautéed mushrooms, crisp-tender asparagus, and your choice of pasta.
Passover in a time of COVID-19
Passover this year looked a bit different. There was no kneidelach soup, or even enough matzos (I should have just made my own). There were only three dishes on the table: Chicken Marbella, a simple salad, and my grandmother's plov. Ginger replaced the horseradish. We didn’t even read the Haggadah. The dessert was store-bought (Audacieuse Vanille to the rescue!).
We served this vegan pasta primavera on the second night, an attempt to make a regular meal more festive.
But there were three plates on our table, even if one had nothing but haroset in it. There were peals of childish laughter instead of singing in Hebrew. There was an enormous sense of gratitude that through it all, we’re in this together.
Elsewhere, too, the holiday fell askance. My grandma, who’s the best cook I know, celebrated alone in her flat, with a free meal provided from the state. My parents dined with my maternal grandparents at 5pm, because my grandfather, who now has the dubious honour of being called an oncological patient, needed to go to bed early. My sister worked all evening.
The same happened in countless homes all around the world. Some people connected to zoom. Others dined alone. Yet others still flaunted regulations and the dangers posed to self and others, instead choosing to congregate illegally. The holidays can bring us closer together, even if we're alone - but they can also bring out the worst in us.
Making New Celebrations
And so this vegan pasta primavera is, also, a different celebration. A celerbation of all that is seasonal, colourful and beautiful at this time. A feast centered on local produce at a time when farmers are forced to dump tonnes of peak season vegetables and produce due to transportation and labour issues. A dish that boldly displays its colours, and is unapologetically full of flavour.
I first made this vegan pasta primavera for Passover last year alongside matzo crack and gefilte fish recipe, when our home hosted a small group of friends and babies.
Top Tips for Vegan Pasta Primavera with Creamy Garlic Cashew Sauce
Soak the cashews properly: Don’t skip the soak. A high-speed blender can help, but soaking ensures a silky sauce.
Blanch, don’t boil: Asparagus should be vibrant and crisp-tender, not mushy. The ice bath is crucial!
Don’t overbake: If making the bake version, keep an eye on it. Overbaking can dry out gluten-free pasta.
Adjust for Passover: Use kosher-for-Passover egg noodles and skip any chametz if you’re observing strictly.
How to Make Pasta Primavera
Prepare the Cashew Sauce
Drain and rinse soaked raw cashews (ideally soaked overnight or at least 2 hours in hot water). In a food processor, mince the garlic and add the cashews, salt, and black pepper. Blend until very smooth. You’re aiming for a creamy, pourable consistency—add water a tablespoon at a time if the sauce seems too thick.
Cook the Vegetables
Heat a large pan over medium heat. Add a touch of olive oil and sauté sliced mushrooms until they release their liquid and begin to brown. In the last couple of minutes of cooking, splash in pickle juice to enhance their umami, woodsy flavor. Stir well and set aside.
Meanwhile, bring a large pot of water to a boil. Salt the water generously—it should taste like the sea. Add asparagus and blanch, until just tender and bright green. Immediately transfer the asparagus to an ice water bath to stop the cooking and preserve the color.
Cook the Pasta
In the same pot of boiling water, cook your gluten-free or kosher-for-Passover pasta according to package instructions (usually 5–8 minutes). Drain and set aside.
To Serve
For a creamy pasta dish: Toss the cooked pasta with the mushrooms, asparagus, and cashew sauce in a large serving bowl. Garnish with a sprinkle of nutritional yeast and a handful of fresh oregano.
For a pasta bake: Preheat your oven to 350°F (175°C). In an oven-safe dish, combine the pasta, vegetables, and sauce. Top with grated vegan parmesan cheese, nutritional yeast, and oregano. Bake for 25 minutes until bubbling and golden on top.
Storage Directions for Vegan Pasta Primavera Recipe
Store any leftovers in an airtight container in the fridge for up to 4 days. The pasta bake version reheats especially well in the oven or microwave with a splash of water or plant milk to loosen the sauce. If you want to freeze the pasta, we recommend freezing the sauce separately for best texture. Cooked pasta and veggies can be frozen for up to 2 months, though the asparagus may lose some crispness.
Accompanying dishes
If you're a fan of pastas, we have a few other options for you! I make my baked feta pasta with olives and blood oranges. My mushroom marinara pasta is amazing as well, with a strong blend of red wine, tomato sauce and mushrooms. And my kids eat every morsel off their plate when I serve this gluten free macaroni and cheese.
More Springtime Recipes
For more springtime recipes, I recommend checking out my spring recipe link roundups. It has great recipes like my low carb pancake recipe with almond flour and caramelized apples and my almond flour rhubarb tart. I love cooking with seasonal ingredients, so learn how to cook asparagus like a pro this season, for recipes likely asparagus ricotta tart and air fryer Ottolenghi asparagus.
- Gluten-Free Carrot Cake Pancakes
- Large-Batch Baked Feta and Egg Salad (No Mayo!)
- Gluten-Free Carrot Soufflé
- Little Gem Salad with Herbs, Maple, Lime and Sesame
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Gluten-free and vegan pasta primavera {V, GF}
Ingredients
For green Alfredo sauce:
- 1 cup raw cashews soaked in water for at least 30 mins or more
- 2 garlic cloves peeled
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- ¼ cup vegetable broth or water or more as needed
- 1.5 cups fresh basil leaves or other herbs you love lightly packed
- ½ cup nutritional yeast gives the cheese flavour
- ¾-1 teaspoon kosher salt or to taste + freshly ground black pepper
- ½ teaspoon onion powder optional
For vegan pasta primavera:
- 2 lb mushrooms
- 1 bunch asparagus cut into 1-inch segments
- 1 package gluten-free or regular pasta or during Passover, kosher for Passover egg noodles
- 3 TBs pickle juice optional
For vegan pasta primavera bake:
- ½ cup vegan cheese grated
- 2 TBs nutritional yeast
- handful fresh oregano
Instructions
- To prepare sauce, drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
- Sautée mushrooms until browned. In the last 3 minutes, add the pickle juice - it’ll accentuate the mushrooms’ woodsy flavour!
- Bring a large pot of water to a boil. Salt gently. Cook asparagus for 5 minutes, until it retains some of its bite. Remove asparagus from water and place into an ice bath immediately.
- Add salt, and boil pasta in same pot according to package instructions (5-8 minutes, depending on the type of pasta you’re using). Remove from water and drain.
If baking into a pasta bake:
- Preheat oven to 350°F. In an oven-safe dish combine pasta, mushrooms, asparagus and sauce. Sprinkle with grated vegan cheese and nutritional yeast.
- Bake in oven for 25 minutes, or until bubbly and heated through.
If serving as a saucy pasta dish:
- Transfer pasta to a large serving bowl. Mix with asparagus and mushrooms. Top with sauce. Sprinkle with nutritional yeast and fresh oregano
Jael says
What a delicious looking pasta:) Here in Israel we were allowed to celebrate Passover only with the family that is in the same flat, and in my case it was my dog and me. So very different this year.
kseniaprints says
Yep! Same here. Only immediate family that lives together.