25+ Refreshing Spring Vegan Pasta Recipes to Brighten Your Plate

As the days get longer and the air warms up, spring presents the perfect opportunity to incorporate fresh, vibrant ingredients into your meals.

For those following a vegan lifestyle, pasta is an endlessly versatile dish that can be transformed into a delicious, plant-based meal using seasonal produce.

Springtime offers an abundance of veggies like asparagus, peas, artichokes, and fresh herbs, all of which pair beautifully with pasta.

In this article, we’ve compiled over 25 mouthwatering vegan pasta recipes that celebrate the flavors of spring, from light and creamy dishes to hearty meals filled with fresh greens and tangy sauces.

Whether you’re craving a simple weeknight dinner or a dish to serve at a spring gathering, these recipes are sure to satisfy your taste buds and nourish your body with wholesome ingredients.

25+ Refreshing Spring Vegan Pasta Recipes to Brighten Your Plate

Spring is a time for renewal and lightness, and these 25+ spring vegan pasta recipes are the perfect way to celebrate the season’s bounty.

From fresh asparagus to zesty lemon and vibrant peas, these dishes highlight the best of spring’s produce in a deliciously plant-based way.

Whether you’re in the mood for a creamy pesto pasta or a tangy citrus-infused dish, there’s something in this collection for every palate.

These recipes are not only delicious but also easy to prepare, making them ideal for quick weeknight dinners or springtime celebrations with family and friends.

Embrace the season and enjoy these flavorful, nourishing vegan pasta creations that are bound to become staples in your springtime meal rotation.

Creamy Lemon Asparagus Pasta

This creamy lemon asparagus pasta is the perfect dish to enjoy the fresh flavors of spring. Light yet satisfying, it features tender asparagus, a zesty lemon cream sauce, and your favorite pasta, all vegan and made with simple ingredients. This dish is not only delicious but also quick and easy to make, making it perfect for a weeknight dinner or a special spring meal.

Ingredients:

• 8 oz pasta (gluten-free option available)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk (or any non-dairy milk)
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions, reserving 1/2 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add asparagus and sauté for 4-5 minutes, until tender. Remove and set aside.
3. In the same skillet, sauté garlic for 1 minute until fragrant. Add almond milk, nutritional yeast, lemon juice, and zest, stirring until smooth.
4. Let the sauce simmer for 3-4 minutes, then season with salt and pepper to taste.
5. Add the cooked pasta and asparagus into the skillet, tossing everything to coat evenly. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
6. Serve with a sprinkle of fresh parsley for an added pop of color and freshness.

The creamy lemon asparagus pasta is a delightful combination of fresh, vibrant spring vegetables and rich, creamy sauce, creating a satisfying meal that’s perfect for any occasion. The addition of lemon juice and zest brings a refreshing citrusy punch, while the asparagus adds a touch of earthiness. This vegan pasta is light yet full of flavor, making it a great option for a wholesome, plant-based meal. Whether you’re serving it for a family dinner or bringing it to a spring gathering, this dish will surely impress.

Spring Pesto Pasta with Peas and Spinach

Packed with vibrant spring ingredients, this spring pesto pasta with peas and spinach is bursting with flavor and nutrients. The homemade pesto made with fresh basil, garlic, lemon, and nuts gives the dish a fresh, herbaceous kick, while the peas and spinach add a burst of green to every bite. This vegan pasta is not only flavorful but also easy to prepare, making it the perfect dish to enjoy when spring produce is at its peak.

Ingredients:

• 8 oz pasta of your choice
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 2 tbsp lemon juice
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1 cup frozen peas, thawed
• 2 cups fresh spinach, chopped
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a food processor, combine basil, nuts, garlic, lemon juice, nutritional yeast, and a pinch of salt. Pulse until a paste forms. Slowly add olive oil and process until smooth. Adjust seasoning as needed.
3. In a large pan, add the thawed peas and spinach, cooking over medium heat until the spinach is wilted, about 2 minutes.
4. Add the cooked pasta to the pan, then pour the pesto sauce over. Toss everything together until the pasta is well coated, adding pasta water as needed to thin the sauce.
5. Serve with extra basil leaves and a sprinkle of nutritional yeast if desired.

This spring pesto pasta with peas and spinach is a celebration of the season’s best produce. The fresh basil pesto is the star of the dish, infusing each bite with aromatic herbs and a creamy texture without any dairy. The peas and spinach provide a vibrant pop of color and a nutritional boost, making the dish not only delicious but also packed with vitamins and minerals. Whether you’re cooking for a crowd or enjoying a solo meal, this vegan pasta dish is a simple, satisfying, and fresh way to embrace the flavors of spring.

Vegan Spring Veggie Pasta Primavera

Vegan spring veggie pasta primavera is a light and flavorful dish that brings together the best of the season’s vegetables. Fresh, colorful vegetables like bell peppers, zucchini, and cherry tomatoes are sautéed with garlic and tossed with pasta and a light, lemony sauce. This simple yet satisfying dish is perfect for a light spring lunch or dinner and can be easily adapted with whatever veggies you have on hand.

Ingredients:

• 8 oz pasta (penne or spaghetti works best)
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1/4 cup vegetable broth
• 2 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions, reserving 1/2 cup of pasta water before draining.
2. In a large pan, heat olive oil over medium heat. Add bell pepper, zucchini, and broccoli, cooking for about 5 minutes until the vegetables are tender.
3. Add garlic and cherry tomatoes, cooking for an additional 2 minutes until the garlic is fragrant and the tomatoes begin to soften.
4. Pour in vegetable broth and lemon juice, letting it simmer for 2-3 minutes. Season with salt, pepper, and red pepper flakes if using.
5. Add the cooked pasta to the pan, tossing to combine. If the sauce needs to be thinned, add some reserved pasta water.
6. Garnish with fresh basil or parsley before serving.

The vegan spring veggie pasta primavera is a light and refreshing dish that celebrates the freshness of spring produce. The colorful vegetables create a beautiful and nutritious combination, while the simple lemony sauce ties everything together without overpowering the natural flavors. This dish is both easy to make and versatile; feel free to swap out vegetables based on what’s in season or what you have available. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this pasta primavera will bring the spirit of spring right to your table.

Roasted Carrot and Chickpea Pasta Salad

This roasted carrot and chickpea pasta salad is a hearty and healthy dish that’s perfect for spring gatherings or meal prep. Roasting the carrots and chickpeas enhances their flavors, giving them a crispy, caramelized texture. Tossed with a lemony dressing, fresh herbs, and pasta, this dish offers a delightful mix of textures and flavors. It’s light yet filling, making it ideal for a satisfying lunch or a side dish.

Ingredients:

• 8 oz pasta (fusilli or farfalle works well)
• 2 large carrots, peeled and cut into sticks
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the carrot sticks and chickpeas with olive oil, cumin, turmeric, salt, and pepper. Roast for 25-30 minutes, tossing halfway through, until the carrots are tender and the chickpeas are golden and crispy.
2. Meanwhile, cook the pasta according to package instructions. Drain and set aside.
3. In a small bowl, whisk together lemon juice, tahini, and a pinch of salt and pepper to create the dressing. If the dressing is too thick, add a splash of water to thin it out.
4. Once the carrots and chickpeas are roasted, let them cool slightly before adding them to the cooked pasta.
5. Toss the pasta with the roasted vegetables, fresh parsley, mint, and dressing until everything is well combined.
6. Serve at room temperature or chilled.

This roasted carrot and chickpea pasta salad offers a satisfying combination of textures, with crispy chickpeas and tender carrots complementing the al dente pasta. The lemony tahini dressing adds a creamy, tangy finish, while fresh herbs like parsley and mint bring a burst of brightness. This dish can easily be made in advance, making it an excellent choice for meal prep or a potluck. Whether enjoyed as a light main or a side dish, this salad is a refreshing and wholesome addition to any spring menu.

Vegan Spring Mushroom Alfredo

This vegan spring mushroom alfredo is a creamy and indulgent pasta dish made with sautéed spring mushrooms, a rich, plant-based cream sauce, and your favorite pasta. It’s a delicious twist on the classic alfredo, but without any dairy. The earthy mushrooms provide depth and umami, while the creamy sauce made with cashews and nutritional yeast delivers a rich, velvety texture. Perfect for a comforting meal during spring, it’s both flavorful and satisfying.

Ingredients:

• 8 oz fettuccine or any pasta
• 2 tbsp olive oil
• 2 cups mixed spring mushrooms (e.g., cremini, shiitake, or baby bella), sliced
• 3 cloves garlic, minced
• 1 cup raw cashews (soaked in water for 4 hours or overnight, or use pre-soaked)
• 1 cup water
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the mushrooms and sauté for 5-7 minutes, until they are tender and browned. Add garlic and cook for another 1-2 minutes until fragrant.
3. While the mushrooms cook, blend the soaked cashews, water, nutritional yeast, lemon juice, salt, and pepper in a high-speed blender until smooth and creamy.
4. Pour the cashew cream sauce into the pan with the mushrooms, and simmer for 2-3 minutes to warm through. Adjust the seasoning with more salt and pepper if needed.
5. Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy mushroom sauce. Add reserved pasta water to thin the sauce if necessary.
6. Serve with fresh thyme or parsley for garnish.

The vegan spring mushroom alfredo is a creamy, comforting dish that brings the richness of traditional alfredo without the dairy. The mushrooms offer a savory, meaty texture that pairs perfectly with the smooth, nutty cashew-based sauce. This dish is perfect for a cozy night in or when you want to impress guests with a plant-based meal. The creamy sauce is full of flavor and makes the pasta feel indulgent while still being light and fresh, making it an ideal springtime dinner.

Vegan Pasta Primavera with Avocado Pesto

This vegan pasta primavera with avocado pesto is a refreshing and creamy dish that’s packed with colorful vegetables and a creamy, avocado-based pesto sauce. The avocado adds a silky smooth texture to the pesto, making it a delicious and healthier alternative to traditional pesto. Paired with seasonal spring vegetables like bell peppers, zucchini, and cherry tomatoes, this pasta is the perfect balance of creamy, tangy, and fresh.

Ingredients:

• 8 oz pasta (penne or spaghetti works great)
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add bell pepper, zucchini, and cherry tomatoes, and sauté for 5-7 minutes, until the vegetables are tender but still vibrant.
3. While the vegetables cook, prepare the avocado pesto. In a blender or food processor, combine avocado, basil, lemon juice, nutritional yeast, olive oil, salt, and pepper. Blend until smooth, adding water to reach your desired consistency.
4. Toss the cooked pasta with the sautéed vegetables and avocado pesto, adding reserved pasta water as needed to help coat the pasta evenly.
5. Serve immediately, garnished with extra basil or a sprinkle of nutritional yeast if desired.

This vegan pasta primavera with avocado pesto is a creamy, vibrant dish that perfectly captures the freshness of spring. The avocado pesto offers a unique twist on traditional pesto, creating a rich and creamy sauce that complements the tender vegetables beautifully. The combination of fresh, seasonal produce with the velvety avocado-based sauce makes this dish feel indulgent yet wholesome. It’s the perfect springtime meal, whether served as a light lunch, dinner, or even a picnic dish.

Lemon Asparagus and Pea Pasta

Lemon asparagus and pea pasta is a light and zesty spring dish that combines the bright flavors of lemon, fresh asparagus, and sweet peas with al dente pasta. The creamy garlic sauce, made with cashews and a hint of nutritional yeast, binds everything together into a perfect harmony of flavors. This vegan pasta is refreshing, easy to prepare, and ideal for showcasing the best of spring’s fresh produce.

Ingredients:

• 8 oz pasta (spaghetti or penne)
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas, thawed
• 2 cloves garlic, minced
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1/2 cup water
• 1 tbsp nutritional yeast
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the asparagus and cook for 4-5 minutes until tender-crisp. Add the peas and garlic, cooking for another 2-3 minutes until the garlic is fragrant.
3. Meanwhile, blend the soaked cashews, water, nutritional yeast, lemon zest, lemon juice, salt, and pepper in a high-speed blender until smooth.
4. Add the cashew sauce to the skillet with the asparagus and peas, stirring to coat everything in the sauce. Add reserved pasta water if needed to thin the sauce.
5. Toss the cooked pasta with the sauce and vegetables, ensuring everything is well coated.
6. Serve with extra lemon zest and fresh parsley for garnish.

This lemon asparagus and pea pasta is a vibrant and wholesome dish that’s perfect for spring. The creamy cashew sauce is rich and velvety, while the lemon zest and juice provide a burst of freshness. The asparagus and peas add a satisfying crunch and sweetness, making this pasta a delightful choice for any meal. Whether enjoyed on a sunny afternoon or as a light dinner, this dish is a celebration of the season’s flavors.

Vegan Spring Vegetable Carbonara

This vegan spring vegetable carbonara is a deliciously smoky and creamy pasta dish that brings together tender spring vegetables, like peas, asparagus, and leeks, in a rich and flavorful plant-based sauce. Made with silken tofu and nutritional yeast, the sauce mimics the creamy, cheesy texture of traditional carbonara, while the smoked tempeh provides a meaty, smoky flavor. It’s a perfect way to enjoy a comforting, veganized version of a classic spring pasta.

Ingredients:

• 8 oz spaghetti or linguine
• 1 tbsp olive oil
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 leek, thinly sliced
• 1/2 cup smoked tempeh, diced
• 1/2 block silken tofu (about 1/2 cup)
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the peas, asparagus, leek, and tempeh. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the tempeh is golden brown.
3. In a blender, combine the silken tofu, nutritional yeast, lemon juice, smoked paprika, salt, and pepper. Blend until smooth.
4. Add the tofu mixture to the skillet with the cooked vegetables and tempeh, stirring to combine. Add reserved pasta water to adjust the sauce consistency.
5. Toss the cooked pasta into the skillet and stir until the pasta is well coated with the creamy sauce.
6. Garnish with fresh basil or parsley and serve immediately.

This vegan spring vegetable carbonara is an elevated, plant-based take on the traditional Italian dish. The creamy tofu sauce is rich and velvety, while the smoked tempeh brings an irresistible depth of flavor. With the addition of fresh vegetables like asparagus, peas, and leeks, this dish highlights the best of spring’s bounty. It’s perfect for anyone craving a comforting yet light pasta that’s both satisfying and nutritious.

Spring Pea and Mint Pesto Pasta

Spring pea and mint pesto pasta is a vibrant and aromatic dish that brings together the sweetness of peas with the freshness of mint and basil in a luscious, creamy pesto. The pasta is coated in the smooth, herbaceous sauce, with a hint of garlic and lemon for brightness. This dish is quick and easy to prepare, making it an ideal choice for busy spring evenings when you want something light yet satisfying.

Ingredients:

• 8 oz pasta (penne or spaghetti works well)
• 1 cup fresh or frozen peas
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/4 cup nutritional yeast
• 1-2 cloves garlic
• Salt and pepper to taste
• Lemon zest for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a small saucepan, bring water to a boil and add the peas. Cook for 2-3 minutes until bright green and tender. Drain and set aside.
3. In a blender or food processor, combine the peas, mint, basil, lemon juice, olive oil, nutritional yeast, garlic, salt, and pepper. Blend until smooth, adding a little pasta water if needed to reach the desired consistency.
4. Toss the cooked pasta with the pesto, adding reserved pasta water to help coat the pasta.
5. Serve with a sprinkle of lemon zest for extra brightness.

This spring pea and mint pesto pasta is a refreshing, flavorful dish that captures the essence of the season. The combination of fresh peas, mint, and basil creates a unique pesto that’s creamy and aromatic. The addition of lemon juice and zest adds a zingy touch, making it the perfect light meal for spring. Whether you’re hosting a gathering or enjoying a solo meal, this dish is sure to become a favorite in your recipe rotation.

Vegan Roasted Tomato and Garlic Pasta

Vegan roasted tomato and garlic pasta is a rich, flavorful dish that celebrates the natural sweetness of roasted tomatoes, complemented by the depth of caramelized garlic. The tomatoes are roasted to perfection, bringing out their natural sugars and paired with a silky-smooth sauce made from the tomatoes and garlic. This pasta is topped with fresh basil and a drizzle of olive oil, making it a simple yet satisfying meal, perfect for any spring gathering.

Ingredients:

• 8 oz pasta (penne or fusilli)
• 2 cups cherry or grape tomatoes, halved
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish
• Nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the halved tomatoes and garlic cloves on the baking sheet. Drizzle with 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Toss everything together and roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
3. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
4. In a blender or food processor, combine the roasted tomatoes, garlic, and red pepper flakes (if using). Blend until smooth, adding a bit of pasta water to reach your desired sauce consistency.
5. Toss the pasta with the tomato sauce, adding a little more pasta water if needed to help coat the pasta evenly.
6. Serve with fresh basil and a sprinkle of nutritional yeast, if desired.

This vegan roasted tomato and garlic pasta is a celebration of simple, fresh ingredients, making it the perfect dish for a cozy spring evening. The roasted tomatoes create a deep, sweet flavor, while the garlic provides a savory touch that pairs beautifully with the pasta. With minimal ingredients and preparation, this dish is incredibly satisfying and can easily be adapted with additional toppings or seasonings. It’s a flavorful, plant-based pasta that showcases the beauty of spring produce.

Vegan Pesto Pasta with Spring Greens

Vegan pesto pasta with spring greens is a vibrant and healthful dish that brings together a creamy, nutty pesto with a mix of tender spring greens like spinach, arugula, and kale. The pesto is made from fresh basil, walnuts, and nutritional yeast for a dairy-free cheesy flavor. This light yet hearty pasta is loaded with fresh greens and makes for an easy, nutritious weeknight meal or a springtime lunch.

Ingredients:

• 8 oz pasta (penne or rotini)
• 2 cups mixed spring greens (spinach, arugula, kale)
• 1 cup fresh basil leaves
• 1/4 cup walnuts (or pine nuts)
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1/3 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• Fresh lemon zest for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a food processor, combine the basil, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper. Pulse until finely chopped.
3. With the food processor running, slowly stream in the olive oil until the pesto reaches a smooth consistency. If it’s too thick, add a little pasta water to thin it out.
4. In a large skillet, sauté the mixed greens over medium heat with a little olive oil for 2-3 minutes until they are just wilted.
5. Toss the cooked pasta with the pesto sauce and the wilted greens, adding reserved pasta water as needed to coat the pasta evenly.
6. Serve with fresh lemon zest for a bright finishing touch.

Vegan pesto pasta with spring greens is a wonderfully balanced dish that’s both refreshing and nourishing. The combination of creamy pesto and tender, slightly bitter greens creates a delightful contrast of flavors and textures. With the bright tang of lemon and the richness of the pesto, this pasta is perfect for a light but satisfying spring meal. It’s an ideal way to incorporate more greens into your diet while enjoying the freshness of the season.

Vegan Avocado and Cucumber Pasta Salad

Vegan avocado and cucumber pasta salad is a cool, refreshing dish, perfect for warm spring days. The creamy avocado acts as a base for a tangy, citrusy dressing, while the crisp cucumber adds crunch and freshness. This dish is loaded with healthy fats from the avocado and is complemented by the bright flavors of lemon, dill, and parsley. It’s a great make-ahead meal or side dish for spring picnics and gatherings.

Ingredients:

• 8 oz pasta (farfalle or elbow macaroni)
• 1 ripe avocado, peeled and pitted
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp nutritional yeast (optional, for extra creaminess)
• Cherry tomatoes, for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool it down.
2. In a blender or food processor, combine the avocado, lemon juice, olive oil, nutritional yeast (if using), salt, and pepper. Blend until smooth.
3. In a large mixing bowl, combine the cooled pasta, diced cucumber, parsley, and dill. Pour the avocado dressing over the salad and toss gently to coat everything evenly.
4. Garnish with fresh cherry tomatoes if desired, and serve chilled.

This vegan avocado and cucumber pasta salad is the ultimate fresh and creamy dish for spring. The smooth avocado dressing blends beautifully with the crispness of the cucumber and the light, tangy lemon notes. It’s a versatile dish that can serve as a refreshing side or a satisfying main, perfect for picnics, barbecues, or any springtime gathering. It’s a simple, nutritious, and flavorful way to enjoy the season’s bounty.

Vegan Spring Veggie and Lemon Orzo

Vegan spring veggie and lemon orzo is a light and vibrant dish, perfect for showcasing the best of spring’s fresh vegetables. The orzo pasta is tossed with a variety of spring vegetables such as peas, asparagus, and zucchini, and is drizzled with a bright, zesty lemon dressing. The addition of fresh herbs like dill and parsley elevates the dish, making it a delightful and refreshing choice for a springtime meal. This dish is easy to prepare, healthy, and packed with seasonal flavors.

Ingredients:

• 8 oz orzo pasta
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, cut into bite-sized pieces
• 1 zucchini, sliced into half-moons
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Cook the orzo pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the asparagus and cook for 4-5 minutes until tender-crisp. Add the zucchini and peas, and cook for another 3-4 minutes until the vegetables are just tender.
3. In a small bowl, whisk together the lemon juice, lemon zest, salt, and pepper to make the dressing.
4. Toss the cooked orzo with the sautéed vegetables and lemon dressing. Stir in the fresh parsley and dill.
5. Serve warm or at room temperature.

This vegan spring veggie and lemon orzo is a light, flavorful dish that perfectly captures the essence of spring. The tender vegetables and bright lemon dressing come together harmoniously, making for a fresh and satisfying meal. With the addition of fresh herbs, this dish feels both refreshing and comforting. It’s perfect for a quick weeknight dinner, a potluck, or a light lunch, bringing together healthy ingredients in a delicious way.

Vegan Sweet Pea and Lemon Ricotta Pasta

Vegan sweet pea and lemon ricotta pasta is a creamy, dairy-free pasta dish featuring sweet peas and a homemade vegan ricotta made from cashews. The ricotta’s smooth texture is perfectly complemented by the zesty lemon, creating a fresh, tangy sauce that coats the pasta beautifully. This dish is ideal for a light yet indulgent spring meal, bringing together the best of fresh, seasonal ingredients in a satisfying and wholesome way.

Ingredients:

• 8 oz pasta (fusilli or spaghetti)
• 1 cup fresh peas (or frozen, thawed)
• 1/2 cup raw cashews (soaked for 4 hours)
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. While the pasta cooks, prepare the vegan ricotta. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, lemon zest, salt, and pepper. Blend until smooth, adding a little water if necessary to reach a creamy consistency.
3. In a large skillet, heat olive oil over medium heat and sauté the garlic for 1-2 minutes, until fragrant. Add the peas and cook for 3-4 minutes, just until they’re heated through.
4. Add the cooked pasta and vegan ricotta to the skillet. Toss gently to combine, adding reserved pasta water as needed to create a smooth sauce.
5. Garnish with fresh basil or parsley before serving.

This vegan sweet pea and lemon ricotta pasta is a bright and creamy dish that’s perfect for spring. The sweet peas and fresh lemon elevate the dish, while the homemade cashew ricotta adds a luxurious creaminess that mimics traditional ricotta perfectly. This pasta is a wonderful balance of flavors and textures, making it an ideal option for a light yet satisfying meal. Whether enjoyed on a warm evening or as a comforting lunch, it’s a delicious way to enjoy the flavors of the season.

Vegan Spaghetti Aglio e Olio with Broccoli Rabe

Vegan spaghetti aglio e olio with broccoli rabe is a plant-based twist on the traditional Italian pasta dish. The garlic and olive oil sauce is fragrant and simple, with a hint of chili flakes for heat. The addition of bitter broccoli rabe balances out the richness of the oil, creating a hearty, yet light dish that’s full of flavor. This quick and easy recipe is perfect for a satisfying dinner on any spring evening.

Ingredients:

• 8 oz spaghetti
• 2 cups broccoli rabe, trimmed and chopped
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon zest (optional)

Instructions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté for 2-3 minutes until the garlic is fragrant but not browned.
3. Add the broccoli rabe to the skillet, and sauté for 5-6 minutes, until it is tender and bright green. Season with salt and pepper to taste.
4. Add the cooked spaghetti to the skillet, tossing to combine with the garlic and broccoli rabe. If needed, add some reserved pasta water to help coat the pasta and create a silky sauce.
5. Serve with fresh parsley and a sprinkle of lemon zest for extra brightness.

Vegan spaghetti aglio e olio with broccoli rabe is a perfect example of how simplicity and seasonal ingredients come together to create a delicious, satisfying meal. The garlic and olive oil sauce is rich and flavorful, while the slightly bitter broccoli rabe adds a beautiful contrast. The dish is light, yet filling, and can be enjoyed as a quick weeknight dinner or a spring gathering. It’s a timeless pasta dish that showcases the beauty of fresh, plant-based ingredients.

Vegan Asparagus and Lemon Pasta

Vegan asparagus and lemon pasta is a refreshing and vibrant dish that celebrates the fresh, tender asparagus of spring. The asparagus is lightly sautéed to preserve its crunch and flavor, then tossed with a creamy lemon sauce made from cashews and garlic. This dish combines the richness of the cashew sauce with the bright acidity of lemon, resulting in a perfectly balanced pasta that is both light and satisfying, ideal for a warm spring evening.

Ingredients:

• 8 oz pasta (linguine or spaghetti)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup raw cashews (soaked for 4 hours)
• 2 cloves garlic
• 2 tbsp nutritional yeast
• 1/4 cup lemon juice
• 1/2 cup water (or as needed)
• Salt and pepper to taste
• Zest of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a blender, combine the soaked cashews, garlic, nutritional yeast, lemon juice, lemon zest, salt, and pepper. Blend until smooth, adding water as necessary to create a creamy sauce.
3. While the pasta cooks, heat a little olive oil in a skillet over medium heat. Add the asparagus and sauté for 4-5 minutes until tender but still slightly crunchy.
4. Toss the cooked pasta with the asparagus and cashew lemon sauce, adding reserved pasta water if necessary to reach a creamy consistency.
5. Garnish with fresh parsley and serve warm.

Vegan asparagus and lemon pasta is a bright, creamy dish that celebrates the flavors of spring. The tender asparagus pairs beautifully with the creamy, tangy cashew lemon sauce, creating a balanced and satisfying meal. This dish is perfect for those who want a light yet indulgent meal with minimal ingredients. It’s a great option for both weeknight dinners and spring gatherings, offering a fresh and delicious way to enjoy seasonal produce.

Vegan Pea and Mint Pasta

Vegan pea and mint pasta is a simple, fresh, and flavorful dish that combines the sweetness of peas with the cooling freshness of mint. The pasta is coated in a creamy, garlicky sauce made from cashews, lemon juice, and nutritional yeast for a cheesy flavor. This dish is perfect for spring, bringing together vibrant green peas and aromatic mint for a delicious and light meal that feels both indulgent and healthy.

Ingredients:

• 8 oz pasta (farfalle or penne)
• 1 1/2 cups peas (fresh or frozen)
• 1/2 cup raw cashews (soaked for 4 hours)
• 2 cloves garlic
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 cup nutritional yeast
• 1/2 cup fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a blender or food processor, combine the soaked cashews, garlic, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth, adding a little water as needed to reach a creamy sauce.
3. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the peas and sauté for 3-4 minutes until heated through.
4. Toss the cooked pasta with the pea mixture, creamy cashew sauce, and fresh mint. Add reserved pasta water as necessary to reach the desired sauce consistency.
5. Serve garnished with more fresh mint.

Vegan pea and mint pasta is a delightful spring dish that’s as fresh as it is satisfying. The sweet peas and fragrant mint create a light yet flavorful combination that’s perfectly complemented by the creamy, cheesy cashew sauce. This pasta is an excellent choice for a light lunch or dinner and makes for a vibrant addition to any spring meal. It’s a refreshing, plant-based dish that showcases the season’s best flavors.

Vegan Carrot and Avocado Pasta Salad

Vegan carrot and avocado pasta salad is a vibrant, creamy, and nutritious dish that’s perfect for spring picnics or potlucks. The combination of crunchy carrots, creamy avocado, and fresh herbs creates a colorful and satisfying salad. The dressing is a tangy blend of lemon, olive oil, and mustard, making it bright and zesty. This pasta salad is simple to make and can be enjoyed chilled, making it a great make-ahead meal for warmer days.

Ingredients:

• 8 oz pasta (rotini or fusilli)
• 2 large carrots, peeled and shredded
• 1 ripe avocado, peeled and diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a small bowl, whisk together the lemon juice, olive oil, mustard, salt, and pepper to make the dressing.
3. In a large mixing bowl, combine the cooked pasta, shredded carrots, diced avocado, and parsley.
4. Pour the dressing over the salad and toss gently to coat the ingredients evenly.
5. Chill for 30 minutes before serving for a cooler, more refreshing taste.

Vegan carrot and avocado pasta salad is the perfect dish for warmer spring days. The creamy avocado and crunchy carrots create a delightful texture contrast, while the bright, tangy dressing brings all the ingredients together. This pasta salad is not only easy to prepare but also light, nutritious, and filling, making it an excellent choice for a make-ahead dish. Whether served as a side or a main, it’s sure to be a crowd-pleaser at any spring gathering.

Vegan Creamy Lemon Garlic Pasta with Spinach

Vegan creamy lemon garlic pasta with spinach is a luxurious yet light dish, combining the richness of a creamy garlic sauce with the tanginess of lemon. The spinach adds a refreshing green element, making it a perfect springtime pasta. The cashew-based cream sauce is velvety smooth, and the bright lemon zest cuts through the richness, leaving you with a satisfying, fresh, and indulgent meal. This dish is easy to prepare and perfect for those craving a creamy, plant-based pasta with a burst of flavor.

Ingredients:

• 8 oz pasta (fettuccine or spaghetti)
• 2 cups fresh spinach
• 1/2 cup raw cashews (soaked for 4 hours)
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup water (or more for desired sauce consistency)
• 2 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a blender, combine the soaked cashews, garlic, lemon juice, lemon zest, nutritional yeast, salt, and pepper. Blend until smooth, adding water to reach a creamy consistency.
3. Heat olive oil in a large skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted.
4. Add the cooked pasta to the skillet with the spinach and pour in the creamy lemon sauce. Toss everything together, adding reserved pasta water to adjust the sauce consistency.
5. Serve warm, garnished with extra lemon zest if desired.

Vegan creamy lemon garlic pasta with spinach is a satisfying, decadent yet light dish that brings together the richness of cashew cream and the bright, refreshing flavor of lemon. The spinach adds a nice touch of freshness, and the garlic brings depth to the sauce. It’s an easy, weeknight-friendly recipe that’s elegant enough for a special occasion. The creamy sauce coats the pasta perfectly, making each bite a delightful blend of flavors.

Vegan Pesto Primavera Pasta

Vegan pesto primavera pasta is a colorful, flavorful dish that celebrates the beauty of spring vegetables. The pesto sauce, made from fresh basil, garlic, pine nuts, and olive oil, is rich and aromatic, complementing the tender, sautéed vegetables like zucchini, bell peppers, and cherry tomatoes. This dish is vibrant, healthy, and filling, offering a satisfying meal with a punch of fresh, herbal flavor. It’s a great choice for a light yet hearty pasta meal for springtime dining.

Ingredients:

• 8 oz pasta (penne or farfalle)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a food processor, combine the basil, garlic, nutritional yeast, pine nuts, olive oil, salt, and pepper. Pulse until smooth, adding more olive oil if needed to reach the desired consistency.
3. Heat a little olive oil in a large skillet over medium heat. Add the zucchini and bell pepper and sauté for 4-5 minutes until tender. Add the cherry tomatoes and cook for an additional 2-3 minutes until the tomatoes start to soften.
4. Toss the cooked pasta with the sautéed vegetables and pesto sauce. Stir to coat everything evenly.
5. Serve warm, garnished with extra pine nuts and fresh basil.

Vegan pesto primavera pasta is a refreshing and flavorful dish that perfectly captures the essence of spring. The pesto sauce adds a bold, herbaceous flavor to the pasta, while the sautéed vegetables offer a satisfying mix of textures. This dish is both vibrant and nutritious, making it a great choice for a wholesome spring meal. It’s simple to prepare yet full of bold flavors, and the perfect way to enjoy the best of the season’s fresh produce.

Vegan Roasted Beet and Walnut Pasta

Vegan roasted beet and walnut pasta is a hearty and earthy dish that combines the sweetness of roasted beets with the richness of toasted walnuts. The beets bring a beautiful color to the dish, while the walnuts add crunch and depth. Tossed in a garlic and olive oil sauce, this pasta is comforting, nutritious, and full of flavor. The earthy taste of the beets pairs perfectly with the bitterness of arugula, making this a satisfying and unique pasta dish for any spring meal.

Ingredients:

• 8 oz pasta (rigatoni or spaghetti)
• 2 medium beets, roasted and peeled, sliced into cubes
• 1/4 cup walnuts, toasted
• 1/2 cup fresh arugula
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• Vegan Parmesan (optional) for garnish

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 45 minutes or until tender. Peel and cut into cubes.
2. Cook the pasta according to package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add the roasted beets and sauté for another 2-3 minutes until heated through.
4. Toss the cooked pasta with the sautéed beets, walnuts, arugula, and balsamic vinegar. Stir gently to combine, adding salt and pepper to taste.
5. Serve warm with a sprinkle of vegan Parmesan, if desired.

Vegan roasted beet and walnut pasta is a flavorful and visually stunning dish that brings earthy, sweet, and nutty flavors together in a perfect harmony. The roasted beets provide a lovely sweetness that contrasts beautifully with the toasted walnuts’ crunch, while the arugula adds a fresh, peppery bite. This dish is perfect for anyone looking for a unique pasta experience that’s both hearty and nutritious. It’s a great way to enjoy seasonal vegetables in a comforting and delicious pasta meal.

Note: More recipes are coming soon!