If you like your pasta dishes packed with veggies, this pasta primavera recipe is for you. Roasted vegetables make this version extra delicious, but let’s not forget about that garlicky vegan cheese sauce!
Pasta primavera is a dish all about celebrating fresh seasonal vegetables—their rainbow of colours and variety of flavours and textures. Basically, it’s what happens when you go to the farmers market and fill your bag to the brim! Classic primavera typically has you sauté the vegetables, but my version roasts them which makes them even more delicious.
Why You’ll Love This Pasta Primavera Recipe
- It’s vegan . Traditionally, pasta primavera contains cheese and heavy cream, but this recipe is a plant-based alternative that doesn’t skimp on flavour.
- Easy to make . While roasting takes more time than sautéing the vegetables, I love that it’s a hands-off cooking method. I prep the veggies for roasting, then while they’re in the oven, I work on the rest of the recipe. (If you love roasted vegetables, try my balsamic roasted vegetables too.)
- Satisfying . A typically serving of pasta with only sauce leaves me feeling hungry for more—it’s not much food! Bulking it up with lots of vegetables makes a pasta dinner so much more filling.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Roasted Veggies:
- Red onion – This sweetens and mellows during the roasting process.
- Bell pepper – I use red and orange peppers, but you can substitute one of these for a yellow pepper.
- Summer squash – One zucchini or yellow squash.
- Asparagus – A small bunch is perfect.
- Cherry tomatoes – Grape tomatoes would also work.
- Broccoli florets – You can swap in cauliflower if you prefer.
- Carrots – This is a great recipe to try out some colourful heirloom varieties.
- Olive oil
- Salt and ground black pepper
For the Pasta and Sauce:
- Salt
- Bowtie pasta – You can use another shape if you’d like.
- Olive oil
- Vegan butter – I like to use my homemade vegan butter .
- Garlic
- Lemon juice – This brightens things up and cuts the richness a bit.
- Frozen peas
- Red pepper flakes – Add more or less, depending on your preferences.
- Nutritional yeast – This makes our vegan pasta primavera cheesy.
- Fresh parsley
How to Make Pasta Primavera
- Prepare. Preheat the oven to 415ºF and line 2 sheet pans with parchment paper.
- Season the veggies. Toss all of the vegetables with the olive oil, salt, and pepper.
- Roast. Divide the vegetables onto the prepared baking sheets and roast for 20-25 minutes, or until they’re tender.
- Boil the pasta. Cook the pasta in salted water until it’s al dente.
- Make the sauce. Heat the olive oil and vegan butter in a skillet set over medium heat. Add the garlic and cook until it’s fragrant, then add the lemon juice, frozen peas, and red pepper flakes.
- Put it all together. Stir the pasta and nutritional yeast into the skillet. Add a little pasta water if needed to create a creamy sauce. Fold in the roasted veggies and garnish with parsley.
Tips for Success
- Salt the pasta water . Adding salt to the boiling water before cooking your pasta seasons it from the inside out. It makes any pasta dish even tastier!
- Don’t forget to save the water . Reserving some of the starchy pasta water is a great trick for thickening and binding sauces.
- Give the vegetables space . Spread the vegetables out onto the sheet pan so there’s room for air to circulate between them. This ensures that they roast and caramelize rather than steaming in the oven.
Serving Suggestions
- Add vegan Parm . I love this cashew Parmesan cheese for sprinkling over pasta dishes like this one!
- Serve it with garlic bread . This roasted garlic bread is a favourite, but this garlic and rosemary focaccia bread would also be fabulous with pasta primavera.
- Pair it with a side salad . Round out the meal with a simple salad on the side.
- Add some protein . White beans or chickpeas are easy additions, or try this vegan chicken .
How to Store Leftovers
Transfer leftover pasta primavera to an airtight container and refrigerate for up to 4 days. Reheat it in a skillet over medium-low heat with a splash of water or broth, or in the microwave.
Can I Freeze This Recipe?
Technically speaking, you can freeze this recipe, but do be aware that the vegetables may lose their texture when thawed and reheated and the pasta is likely to be a bit mushy. If you’re okay with this, store it in an airtight container for up to 2 months and thaw in the fridge before reheating.
More Vegan Pasta Dishes
- Sun-Dried Tomato Pasta
- Pumpkin Alfredo Pasta
- Vegan Spaghetti and Meatballs
- Miso Butter Pasta
- Hummus Pasta
Ingredients
For the roasted veggies:
- 1 red onion , roughly chopped
- 1 red bell pepper , roughly chopped
- 1 orange bell pepper , roughly chopped
- 1 medium zucchini or yellow squash , thinly sliced
- 1 small bunch asparagus , cut into 1-inch pieces
- 1 ½ cups cherry tomatoes , 248 grams
- 1 cup broccoli florets , chopped, 91 grams
- 2 carrots , sliced into very thin rounds
- ¼ cup olive oil , 59 ml
- 2 teaspoons salt , 12 grams
- 1 teaspoon ground black pepper , 2 grams
For the pasta and the sauce:
- 1 teaspoon salt , 6 grams
- 12 ounces bowtie pasta , 340 grams
- 2 tablespoons olive oil , 30 ml
- 4 tablespoons vegan butter , 56 grams
- 3 cloves garlic , minced
- 2 tablespoons lemon juice , 30 ml
- 1 cup frozen peas , 144 grams
- 1 teaspoon red pepper flakes , 1 gram
- 1/3 cup nutritional yeast , 15 grams
- ¼ cup chopped fresh parsley , 15 grams
Instructions
- Line 2 sheet pans with parchment paper and preheat the oven to 415°F.
- In a large mixing bowl, toss together the onion, red bell pepper, orange bell pepper, zucchini, yellow squash, tomatoes, broccoli florets, and carrots with the olive oil, salt, and pepper. Make sure the veggies are well coated in olive oil and seasonings.
- Scatter the veggies over the prepared baking sheets and roast for 20-25 minutes or until tender.
- While the veggies are roasting, bring a large pot of water to a boil. Add the salt and then the pasta. Cook the pasta to the package’s instructions until al dente. Drain the pasta, reserving 1 cup of pasta water. Set aside.
- While the pasta is cooking, heat the olive oil and vegan butter over medium heat in a large, heavy-bottomed pan. Once the butter has melted, add the garlic and saute until fragrant. Add the lemon juice, frozen peas, and red pepper flakes. Saute for 1 minute.
- Stir the pasta into the sauce. Add the nutritional yeast and stir until it melts into the sauce. Add a little pasta water to help the process along if needed. Stir in the roasted veggies.
- Serve warm garnished with chopped fresh parsley.
Notes
Pasta Primavera
Ingredients
For the roasted veggies:
- 1 red onion roughly chopped
- 1 red bell pepper roughly chopped
- 1 orange bell pepper roughly chopped
- 1 medium zucchini or yellow squash thinly sliced
- 1 small bunch asparagus cut into 1-inch pieces
- 1 ½ cups cherry tomatoes 248 grams
- 1 cup broccoli florets chopped, 91 grams
- 2 carrots sliced into very thin rounds
- ¼ cup olive oil 59 ml
- 2 teaspoons salt 12 grams
- 1 teaspoon ground black pepper 2 grams
For the pasta and the sauce:
- 1 teaspoon salt 6 grams
- 12 ounces bowtie pasta 340 grams
- 2 tablespoons olive oil 30 ml
- 4 tablespoons vegan butter 56 grams
- 3 cloves garlic minced
- 2 tablespoons lemon juice 30 ml
- 1 cup frozen peas 144 grams
- 1 teaspoon red pepper flakes 1 gram
- 1/3 cup nutritional yeast 15 grams
- ¼ cup chopped fresh parsley 15 grams
Instructions
- Line 2 sheet pans with parchment paper and preheat the oven to 415°F.
- In a large mixing bowl, toss together the onion, red bell pepper, orange bell pepper, zucchini, yellow squash, tomatoes, broccoli florets, and carrots with the olive oil, salt, and pepper. Make sure the veggies are well coated in olive oil and seasonings.
- Scatter the veggies over the prepared baking sheets and roast for 20-25 minutes or until tender.
- While the veggies are roasting, bring a large pot of water to a boil. Add the salt and then the pasta. Cook the pasta to the package’s instructions until al dente. Drain the pasta, reserving 1 cup of pasta water. Set aside.
- While the pasta is cooking, heat the olive oil and vegan butter over medium heat in a large, heavy-bottomed pan. Once the butter has melted, add the garlic and saute until fragrant. Add the lemon juice, frozen peas, and red pepper flakes. Saute for 1 minute.
- Stir the pasta into the sauce. Add the nutritional yeast and stir until it melts into the sauce. Add a little pasta water to help the process along if needed. Stir in the roasted veggies.
- Serve warm garnished with chopped fresh parsley.
Notes
Nutrition
Pasta Primavera https://jessicainthekitchen.com/pasta-primavera/ July 1, 2024
These sweet potato and black bean tacos are perfect for an easy weeknight dinner. Add your favourite toppings but whatever you do, don’t skip the zippy lime crema!
Sweet potatoes and black beans are two staples in my household, so putting them together in tacos? It was just meant to be. (Although honestly, is there anything that doesn’t work well in tacos?! From jackfruit tacos to vegan birria tacos and crispy beer-battered vegan fish tacos , it’s all good.)
The sweet potatoes and red onions are cooked until the sweet potatoes are crispy on the outside and the onions are semi-caramelised, and then all the delectable seasonings are added to the mix. Fresh veggies add colour, texture, and flavour, then that vegan lime crema drizzle is definitely the icing on top.
Why You’ll Love These Sweet Potato and Black Bean Tacos
- The weeknight dinner we all need . An easy dinner is one thing—an easy dinner you actually look forward to eating is another! These sweet potato and black bean tacos are worth getting excited about.
- Big, bold Tex-Mex flavour . Taco night should be fun and flavourful, and these tacos bring it. A mix of spices and fresh lime adds heat, tang, and bold flavour to the sweet potatoes and black beans.
- A versatile vegan meal . Feel free to switch things up and make this recipe your own! I share some additional topping ideas below.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Sweet Potato and Black Bean Taco Filling:
- Coconut oil – Or another oil you like to use for cooking.
- Purple onion – Slice this thinly; the thinner the slices, the more tender the onions will be.
- Sweet potatoes – You can leave the skin on if you like, but I prefer peeling them.
- Seasonings – The list looks long, but don’t worry—you probably have them all on hand already! You’ll need black pepper, salt, garlic, cumin, chili powder, oregano, and coriander.
- Black beans – You can cook them from dry or just use canned.
To Assemble:
- Soft taco shells – You can use corn or flour tortillas.
- Purple cabbage – This adds a nice crunch.
- Jalapeños – Feel free to adjust the amount to your tastes.
- Avocado
- Cilantro – If you’re not a fan, you can skip this.
- Limes
For the Lime Crema:
- Vegan Greek yogurt – Or use this homemade vegan yogurt .
- Lime juice – Freshly squeezed will give you the best flavour.
- Garlic
- Water – If needed to thin the crema.
- Sea salt and ground black pepper
How to Make Sweet Potato and Black Bean Tacos
- Make the crema . Whisk all of the ingredients in a small bowl and add water if needed. Season to taste. Transfer to a squeeze bottle if you have one and refrigerate.
- Start the veggies . Melt the coconut oil in a skillet over medium heat. Stir in the onion and potatoes, then season with pepper and salt.
- Steam . Add water, then cover and cook until the potatoes are cooked through and tender, but crisp on the outside.
- Season and finish . Stir in the garlic, cumin, chili powder, oregano, and crushed coriander seeds, followed by the beans. Reduce the heat to medium and cook for 3 to 5 minutes. Season to taste.
- Assemble . Warm the tortillas in an oiled skillet, then add the sweet potato and black bean taco filling and toppings. Drizzle with the lime crema and serve with lime wedges on the side.
Tips for Success
- Cut the sweet potatoes into even sizes . This will ensure that they cook evenly and are all tender all the way through.
- Stir occasionally . While the veggies cook in the skillet, be sure to stir them occasionally to prevent sticking and burning.
- Meal prep it . These tacos are great for meal prep! Make a big batch of the sweet potato and black bean taco filling and store in an airtight container in the fridge. Simply reheat when ready to eat and assemble with fresh toppings.
Variations
- Swap out the vegan yogurt . If you’re not big on the flavour of yogurt, you can substitute vegan sour cream or cashew cream .
- Try another bean . Tacos are always a great opportunity to try heirloom beans (I love the ones from Rancho Gordo!), or swap in canned pinto beans.
- Roast the onion and sweet potatoes . You can also roast the onions and sweet potatoes in the oven for an even easier preparation method. Toss them with oil and the seasonings and roast in a 425ºF oven for 20 to 30 minutes.
- Change up the toppings . Get creative with your toppings! Try adding sliced radishes, guacamole , pickled red onions , shredded lettuce, restaurant-style blender salsa , or your favourite shredded vegan cheese.
How to Store Leftovers
Refrigerate the sweet potato and black bean mixture in an airtight container; store the crema, tortillas, and toppings separately. They’ll last up to 4 days in the refrigerator. Reheat the filling in the microwave, warm the tortillas on the stovetop, and assemble the tacos.
Can I Freeze This Recipe?
While you can’t freeze the assembled tacos, you can freeze the sweet potato and black bean taco filling for later. Transfer it to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
More Sweet Potato Recipes
- Sweet Potato Chips
- Air Fryer Baked Sweet Potatoes
- Mashed Sweet Potatoes
- Loaded Sweet Potato Skins
- Sweet Potato Soufflé
Ingredients
Sweet Potato and Black Bean Tacos
- 2 tablespoons coconut oil
- ½ large purple onion , sliced
- 1 cup diced sweet potatoes
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 2 tablespoons water
- 3 cloves garlic , minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon crushed coriander seeds
- ¾ cup cooked black beans
Tacos and Toppings
- 4 6 inch soft taco shells
- ¼ cup chopped purple cabbage
- ¼ small jalapeños , diced (about 1 1/2 teaspoons)
- ½ ripe avocado , cubed
- 2 tablespoons chopped cilantro
- 2 limes
Lime Crema
- ¼ cup Greek vegan yogurt
- 2 teaspoons lime juice
- ½ teaspoon finely minced garlic
- 1 tablespoon water , optional
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
Lime Crema
- In a bowl, mix all the ingredients together. Add a tablespoon or two of water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready.
Tacos
- In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
- Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
- Add the garlic, cumin, chili powder, oregano and crushed coriander seeds and stir to combine with the sweet potato and onions.
- Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
- Add salt and pepper to taste if necessary.
To Assemble Tacos
- Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
- Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble
- Layer a 1/4 of cabbage, sweet potato mixture, avocados, jalapeños and cilantro over the soft taco shells.
- Drizzle the taco shells with the lime crema.
- Serve with limes. Enjoy!
Notes
- To make this gluten free, ensure you use gluten free soft taco shells.
- You can store the sweet potato and black bean mixture in a tupperware container by itself. Heat the taco shells when you’re ready to serve, and cut the toppings fresh also. You can also store the lime crema in the fridge covered.
- Reheat the sweet potato mixture in the microwave.
