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Pasta Primavera


I've never been a fan of when food bloggers tell their whole life story before ever getting to the recipe, which is why I usually try to keep it short. This one is going to be even shorter because I don't want to repeat myself too much -- this is an easy meal with a lot of nutritional value and vegan without you even knowing it. You can obviously customize this to what your preferred pasta shape, brand of alternative pasta, vegetables, and seasonings. I ended up using what I had available and loving it. 


  • Green lentil spaghetti

  • 1 large carrot

  • 1/2 zucchini

  • 1/2 yellow pepper

  • 5 cherry tomatoes

  • 2 tablespoons olive oil

  • Thyme 

  • Lemon pepper flakes


  • Boil the proportional amount of water for the amount of pasta you want (check box)

  • Wash vegetables, shave carrot, and cut up other vegetables

  • Cook vegetables in a pan with just water - I started with carrots and zucchini because peppers and tomatoes cook faster

  • Once pasta is boiling and done, drain the water, and add pasta back to pot

  • Add in vegetables, olive oil, and seasonings into pasta pot and mix

  • Top with nutritional yeast, salt, pepper, or anything else of your choosing

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