Description

Creamy Pasta Primavera is a vibrant and colorful dish featuring fresh seasonal vegetables tossed in a luscious plant-based creamy sauce. Ideal for a quick, wholesome dinner, this recipe combines tender asparagus, zucchini, carrots, and cherry tomatoes with a smooth cream cheese (plant-based) sauce enhanced by vegetarian Worcestershire sauce (natural) and fresh basil. Perfect for any night of the week, it balances comfort and health effortlessly.

Ingredients

Scale

Pasta

200g penne or fusilli pasta

Vegetables

150g asparagus, trimmed and cut into pieces
1 medium zucchini, sliced into half-moons
2 medium carrots, peeled and julienned
150g cherry tomatoes, halved
2 cloves garlic, minced

Sauce

2 tbsp olive oil (natural)
100g plant-based cream cheese
1 tbsp vegetarian Worcestershire sauce (natural)
1 tbsp lemon juice (natural)
1/2 tsp natural gelling agent
Salt and pepper, to taste

Finishing

Fresh basil leaves, chopped
Optional garnishes: nutritional yeast (plant-based), toasted pine nuts

Instructions

Prepare the Vegetables: Wash and trim asparagus, slice zucchini into half-moons, peel and julienne carrots, and halve cherry tomatoes to ensure even cooking and texture.
Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and reserve one cup of the pasta water for later use.
Sauté the Vegetables: Heat olive oil (natural) in a large skillet over medium heat. Add garlic and sauté for about one minute until fragrant. Add carrots and asparagus first, cooking for a few minutes before adding zucchini and cherry tomatoes to keep all vegetables crisp-tender and vibrant.
Make the Cream Sauce: Reduce heat to low and stir in plant-based cream cheese, vegetarian Worcestershire sauce (natural), lemon juice (natural), salt, and pepper. Slowly add reserved pasta water a little at a time, stirring until a smooth creamy sauce forms, enriched with the natural gelling agent for perfect coating.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and gently toss to coat every piece with the creamy sauce and vegetables. Warm through for a minute or two to meld the flavors.
Finish with Fresh Herbs: Remove from heat and sprinkle chopped fresh basil over the pasta for a fresh and aromatic finish.

Notes

Cook pasta al dente to prevent mushiness and help pasta hold the sauce well.
Reserve pasta water to thin the sauce naturally without losing flavor.
Do not overcook vegetables; keep them crisp-tender to retain color and nutrition.
Use fresh herbs such as basil or parsley for enhanced aroma and freshness.
Use room temperature plant-based cream cheese for easier blending and silkier sauce texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 6 g
Sodium: 250 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 6 g
Protein: 9 g
Cholesterol: 0 mg

Keywords: creamy pasta primavera, plant-based pasta recipe, vegan pasta, vegetable pasta, quick dinner, healthy comfort food