Spring Primavera Pasta

  • Prep Time: 15 minutes
  • Servings: 8


  • 16 ounces penne pasta
  • 3 tablespoons vegan unsalted butter
  • 1 ½ cups broccoli florets
  • 1 cup sugar snap peas, cut into 1-inch pieces
  • 1 cup (1 small) red bell pepper, diced
  • 1 cup yellow onion, sliced thin
  • 1 cup (1 small) zucchini, diced
  • 1 tablespoon (3 cloves) garlic, minced
  • 1 tablespoon lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 ½ cups Ripple Half & Half
  • 1 cup frozen green peas, thawed
  • 3 ounces (¾ cup) shredded vegan parmesan cheese
  • 4 tablespoons lemon juice, divided
  • 2 teaspoons arrowroot starch
  • For Finishing:
  • 1 ½ cups grape tomatoes, halved
  • 1 ounce (¼ cup) shredded vegan parmesan cheese
  • ¼ cup fresh basil, chopped
  • 2 tablespoons Italian parsley, chopped


  1. Bring a 6-quart pot of water to a boil. Add salt and pasta to the pot. Cook al dente according to package instructions.
  2. While pasta is cooking, make the pasta sauce: To a 12-inch nonstick skillet over medium-high heat, melt the butter.
  3. Add broccoli, sugar snap peas,red bell pepper, onion, zucchini, garlic, lemon zest, salt, black pepper, and red pepper flakes to the skillet.
  4. Cook, stirring occasionally until veggies begin to soften, 5-6 minutes.
  5. Stir in the Ripple Half & Half, green peas, vegan parmesan, 3 tablespoons lemon juice, and arrowroot starch. Bring to a simmer then reduce heat to medium and cook until the sauce starts to thicken, 7-9 minutes.
  6. To a large serving bowl add the cooked pasta, lemon cream sauce, remaining tablespoon lemon juice, grape tomatoes, vegan parmesan, basil, and parsley. Stir to combine and serve immediately.

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