Recipe: Vegan Pasta Primavera

First up, I should confess: the version of this dish you see is not 100% vegan, because I had this beautiful fresh egg pasta that needed to be used.  But the sauce is definitely vegan, and as I actually cook with egg-free pasta most of the time, it will certainly be vegan next time I make it.  So I think this counts as a vegan pasta dish, at least in its heart!

The sauce for this pasta is light and herby in flavour – I was trying to get a sort of ricotta-ish personality to the tofu, and I think I succeeded.  It’s actually based on a cheese, nut and herb purée from Mark Grant’s excellent book, Roman Cookery: Ancient Recipes for Modern Kitchens.  If you have any interest in historical foods that are actually edible and don’t involve flamingoes or dormice, I can highly recommend this cookbook.  The vegetables were what looked good at the farmers’ market and at the supermarket.  This recipe is, of course, even more fun if it’s what looks good in your garden, so if you have zucchini peas or string beans growing, feel free to use them in place of some of the other vegetables.  This recipe is very forgiving.

Don’t be intimidated by the very long list of ingredients for this recipe, by the way.  I promise that this recipe is very easy to make (the blender does much of the work), and practically every ingredient can be substituted for what you have on hand.  If you have a herb garden, you can have a lot of fun picking the different herbs for the sauce.  If not, don’t worry if you miss a few of them.  I think the parsley, coriander and mint are the most important, though the basil is good too.

Above all – enjoy!

Your Shopping List

200 g tofu
150 g pine nuts
half a bunch of fresh parsley
half a bunch of fresh coriander
two sprigs of mint
two sprigs of basil
one sprig of oregano
four sprigs of dill
80 ml olive oil + more to sauté the vegetables
60 ml red wine vinegar
1/2 tsp ground black pepper
salt to taste
150 g shelled broad beans (about 400g in the pod)
3 baby leeks, halved lengthways and sliced
1 baby fennel bulb, or half a standard fennel bulb, sliced finely
1 bulb of baby garlic (at the point where it is still a single clove), or one clove of the mature kind, chopped finely
12 baby carrots, as many colours as possible!
2 bunches of asparagus (about 225 g prepared weight)
1/2 cup white wine
400 g cherry tomatoes, as many colours as possible!
60 g spinach or rocket or a combination of both
500 g pasta, to serve

Now what will you do with it?

First, make the sauce.  This is easy – you put the tofu in a blender with the pine-nuts, herbs, red wine vinegar, salt, pepper and oil, and blend until smooth. Transfer into a bowl that will be large enough to hold the cooked pasta.

I’d eat this sauce just for the delicious pale green of it…

Now bring a small pot of water to the boil, and drop in the broad beans.  Boil for about a minute and a half, until they start looking a bit puffed up, then drain, and slip them out of their skins.


You can do this by squeezing them at one end, and they will pop out the other.  Most amusing.  Try to resist the temptation to shoot broad beans at people, tiddlywinks style.  I do realise that the temptation is very, very strong.

… and after. The purpose of this exercise is basically to make everything as green as possible. Well, that and to get rid of the bitterness from the skins.

Bring a large pot of water to the boil for the pasta while you get the vegetables sorted out.

Behold, the vegetables!  I do think this is a very pretty dish.  Especially because the carrots want to dye everything purple…

Heat a tablespoon or so of oil in a big skilled, and sauté the sliced leek, fennel and garlic until softened.  Peel the baby carrots and halve them first lengthways and then across.  Add to the leek mixture and keep cooking until they begin to soften a little.  Add the white wine at whatever point in this process things start looking dry.

If you haven’t prepared the asparagus already, start by holding each asparagus shoot at both ends and then bending it until it snaps.  Discard everything below the snapping off point (it will be woody). Chop the asparagus into lengths of about 1 1/2 inches and add to the pan with the tomatoes.  Turn down the heat a bit.

Aren’t they gorgeous? I’m sorry to be so exclamatory, but I just love the colours in this dish.

When the pasta water comes to the boil, drop in the pasta, give it a good stir, and cook til al dente.  While the pasta is cooking, add the broadbeans and spinach to the vegetables and stir around until the spinach wilts.  Keep warm.  Now might be a good time to add salt, too.

When the pasta is done take a ladleful of the cooking water and stir it into the tofu sauce to loosen it.  Drain the pasta, and toss with the tofu sauce to coat.

Happy green pasta!

You can then either add the vegetables to the pasta mixture or, if you are using a tricksy long pasta like fettucine, you can serve the pasta with the tofu sauce mixed through it and the vegetables on top, which is much, much easier to manage.



As mentioned above, you can substitute just about any of the veggies in or out, though I maintain it isn’t pasta primavera without asparagus, a young green, and some sort of pea or bean.  You can also reduce the complexity of the tofu sauce by using fewer herbs or even just a lot of one herb, to make a sort of tofu pesto sauce.

In terms of dietary requirements, you can of course make this with gluten-free pasta, and if you choose your vegetables right, you can probably also make it low fructose.  A nut-free version would be harder to do without losing the vegan-ness, as the pine-nuts add creamy richness in the place of cheese (you certainly could add in feta instead of pine-nuts, but then you want to omit the salt everywhere else, or you will be overwhelmed by it).

I’m submitting this recipe to Presto Pasta Nights, which is being hosted this week by Kirsten Lindquist, of From Kirsten’s Kitchen to Yours.  Apparently, I’ve discovered Presto Pasta Nights just in time for them to finish, but so it goes…


Welcome to any visitors who have found my blog from that particular direction!


This time last year…

Recipe: Pistachio and Cardamom Kourabiedes

Print Friendly, PDF & Email

9 comments for “Recipe: Vegan Pasta Primavera

  1. November 6, 2012 at 12:14 am

    What a great dish. Even a … dare I say it?…. carnivore like me can enjoy it. Thanks for finally joining in Presto Pasta Night fun. I hope you still find a pasta dish to share for the big finale next week.

    By the way, there’s always the complete list of roundups starting with #1 back in 2007.

    • Catherine
      November 6, 2012 at 12:17 am

      Thank you! I’m glad you like it. The tofu and herb sauce really is a thing of beauty, I think.

      (I’m actually an omnivore myself, but I like experimenting with vegan and vegetarian cooking, as I have a lot of friends who are vegetarian or have allergies. And I find that going vego a few days a week makes me feel healthier.)

      I will see what I can dream up for the finale.

  2. November 7, 2012 at 1:53 am

    Oh how truly spring-like! All of those veggies. Glorious!

    • Catherine
      November 7, 2012 at 8:40 pm

      It was! I’m in a seriously Primavera mood at the moment (I’m just about to post a pizza primavera recipe, in fact…). So lovely and fresh…

  3. bergamot
    November 10, 2012 at 9:25 pm

    The pasta looks wonderful. I love the colors of the carrot and the combination of vegetable with the pasta.

    • Catherine
      November 11, 2012 at 12:25 am

      Thank you! I do like colourful food – satisfying to the eye as well as the tongue.

  4. Pingback: The Slacktiverse

Leave a Reply to bergamot Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.