Creamy Vegan Pasta Primavera Recipe with Roasted Vegetables

This healthy 30-minute Creamy Spring Vegetable Pasta Primavera uses whole grain spaghetti, a medley of fresh vegetables, and a smooth white bean dip to create a rich, dairy-free sauce. It’s hearty, plant-powered, and easy enough for weeknights. A gluten-free pasta can be substituted to make the dish gluten-free as well.

The sauce in this recipe is made by blending a container of a Mediterranean white bean dip (spinach and roasted garlic is used here) with reserved pasta water, lemon juice, and seasoning. The result is a creamy, flavorful coating for noodles and spring vegetables that comes together quickly without heavy cream or oil-heavy sauces.

• 1 lb whole grain spaghetti (substitute gluten-free spaghetti if needed)
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 8 oz cherry tomatoes, halved
• 1 lb asparagus, woody ends removed and chopped into 1-inch pieces
• 2 cups kale, finely chopped
• 1 cup frozen peas, thawed
• 1 (8 oz) container Sabra Spinach and Roasted Garlic Mediterranean White Bean Dip (or a similar white bean dip)
• 1 cup pasta water (reserve more as needed for sauce consistency)
• Juice of half a lemon
• 1 tsp salt, or to taste
• Freshly ground black pepper, to taste

1. Bring a large pot of water to a boil and add a big pinch of salt. Cook the spaghetti according to package directions. Before draining, reserve 1½ cups of the pasta cooking water. Drain the pasta and keep the pot nearby.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms with a pinch of salt and pepper and sauté for about 5 minutes until they release their moisture and begin to brown.
3. Add the cherry tomatoes and sauté for another 3 minutes until they start to soften.
4. Add the asparagus to the skillet, cover, and cook about 4–5 minutes, or until the asparagus is crisp-tender.
5. Remove the lid, stir in the chopped kale and cook for a couple of minutes until it wilts. Stir in the thawed peas to warm them through.
6. Transfer the cooked vegetables back into the pasta pot, add the drained spaghetti, the white bean dip, 1 cup of the reserved pasta water, lemon juice, salt, and pepper. Stir thoroughly to combine, adding more pasta water a little at a time until the sauce reaches a creamy consistency that coats the noodles.
7. Taste and adjust seasoning if needed. Serve warm, garnished with extra black pepper or a squeeze of lemon if desired.

This recipe is versatile: swap in seasonal vegetables, use a different brand or flavor of white bean dip, or add fresh herbs like basil or parsley for brightness. The reserved pasta water is essential for loosening the bean-based sauce and achieving a silky texture without cream.

To keep the meal simple on weeknights, prepare the vegetables while the pasta is boiling. Leftovers reheat well and make for an excellent next-day lunch. If you prefer more protein, stir in cooked white beans, chickpeas, or a sprinkle of toasted nuts for extra texture.

Serving suggestion: enjoy with a tall glass of your favorite beverage and invite someone you love—this cozy, nourishing pasta is meant to be shared.