Boil water and cook 16 oz of pasta according to package directions.
Wash and chop 4 cups ofchosen veggies while water is heating.
Add 1/3 cup of oil to skillet and turn on heat to medium.
Add veggies and fry them for about 5 -7 minutes over medium heat. (Add the dense veggies like carrots, and cauliflower first, and let cook for a minute or two before adding softer veggies. If you are using tomatoes, spinach or garlic, add these 2 minutes before the end of cooking).
Drain and rinse the pasta. Add it to the veggies while still wet.
Toss the pasta and veggies. Garnishwith shredded basil or vegan pesto, and vegan Parmesan if you choose.
Sprinkle with saltand pepper to taste.
Notes
Variations:
Make vegan pasta primavera with "chicken"- Use vegan chicken strips or Bulter soy curls for a protein-packed meal. Add any vegan chicken strip to the pan along with your veggies.
Add tofu - Pan fry tofu or make my crispy tofu and set aside. Follow the recipe for the Primavera and then add the cooked tofu at the end for a more filling meal.
Make it creamy - Add 2-3 tbsp of vegan cream cheese and a tbsp of water to the sauce after cooking the veggies for an extra cream vegan primavera. (The original pasta primavera recipe served in New York City restaurants used cream cheese in their sauce).
Tips:
Add dense vegetables like onions, carrots, cauliflower, and broccoli to the skillet first.
Toss in tomatoes, minced garlic, and spinach towards the end of cooking.
Lightly cook the vegetables so they are tender, but not mushy.
Mix in some vegan pesto for an extra burst of flavor.
Top with vegan parmesan cheeseif desired.
Serve either warm or cold.
This recipe works well as a cold pasta salad in packed lunches.