Healthy Pasta Primavera
Prep time
Cook time
Total time
A bright + vibrant Healthy Pasta Primavera that comes together quickly and easily for dinner. Full of family favorite vegetables like broccoli and zucchini. Gluten Free, Vegan, Oil Free.
Recipe type: Entree
Cuisine: Italian
Serves: 5 - 8 servings
  • 500 grams /18 oz spaghetti
  • 1 head broccoli, chopped
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1½ cups white button mushrooms, roughly chopped
  • 2 chili peppers (hot), finely chopped
  • 2 zucchinis, roughly chopped
  • ½ cup low sodium vegetable broth
  • 1 can chopped tomatoes
  • ⅓ cup chopped fresh basil
  • ½ cup starchy pasta water
  • ⅓ cup nutritional yeast
  • ½ cup fresh basil, chopped
  • Ground Black Pepper + Sea Salt
Optional Toppings
  • Vegan Parmesan
  • Pine nuts
  1. Bring a large pot of salty water to a boil. Add pasta and chopped broccoli to the water and cook until the pasta is very al dente. The pasta will continue cooking in the sauce after you drain it. Reserve and set aside ½ cup of the starchy pasta water before draining the pasta.
  2. While the pasta is cooking, saute the red onions, garlic, mushrooms, chili peppers and zucchini in vegetable broth (adding the broth bit by bit to the vegetables) until the vegetable broth is soaked up and the vegetable are sauteed. After 5 minutes of sauteing add in the can of chopped tomatoes. saute for 2 minutes. (Keep checking on your spaghetti, making sure not to overcook it while cooking your veggies, drain it on time!)
  3. Mix in the broccoli and al-dente pasta with the pasta sauce in the large pot, add in the starchy pasta water and nutritional yeast. Stir everything together, cover and leave it to sit for 5 minutes. The pasta will soak up some of the sauce and the starchy pasta water will create a light and creamy sauce.
  4. Toss in fresh basil. Add sea salt and black pepper to taste. Serve with optional toppings.
1) Use Gluten-Free pasta to ensure this recipe is gluten-free if necessary.
2) Leave out the seeds of the chili peppers or leave them out altogether if sensitive to spicy food.
Recipe by Ceara's Kitchen at