This vegan pasta primavera recipe with red sauce is packed with flavor from juicy marinara sauce to hearty vegetables and the comforting taste and texture of vegan tortellini. It tastes like an Italian garden in a casserole dish and is also perfect after a trip to the Farmers' Market!
I based this vegan pasta primavera recipe off of my vegan vegetable casserole recipe. The only difference is that this recipe adds pasta and decreases the vegetables to make room for the pasta!
My husband does not eat vegan, so he pairs the vegan vegetable casserole with meat, and I often pair it with pasta.
So, I decided to make the pasta version a separate recipe for those who, like me, prefer to eat it as a vegan pasta primavera recipe.
This recipe will yield you 4-6 very filling dinner servings in an hour, so it makes a great family or party dish you can serve out of one pan.
Cooking Note: I highly recommend cooking the vegetables separately prior to baking them, even though similar recipes just toss them in and bake them. While just baking them will save you time, cooking the vegetables prior to baking them really helps their unique flavors stand out. To me, it's definitely worth it!
Before we get to the recipe, I am picky about quality ingredients, and I do recommend certain ingredients for this dish.
Best Ingredient Recommendations
For the most authentic style dish, use these specific ingredients. You can buy easily buy them on Amazon below:
- Bianci DiNapoli tomato sauce: This sauce hails from James Beard Award-Winning Restaurateur Chris Bianco and 3rd Generation Tomato Processor Rob DiNapoli. We buy it at our local Italian Market, and I can't imagine eating any other tomato-based sauce. It's as juicy, flavorful, and fresh as if the tomatoes were picked in your own garden.
- Violife mozzarella shreds: I'm very picky about vegan cheese, and this is one of the very few cheeses I do recommend. It's highly rated on Amazon, used by my local award-winning vegan pizza place and satisfies even my non-vegan husband. It's pretty darn close to "the real thing." It's also gluten-free.
- Kite Hill vegan tortellini: This is my absolute favorite vegan tortellini. I like ALL Kite Hill foods, and this is no exception. It's comforting and creamy, and it even gets ooh's and ahh's from non-vegans.
Vegan Pasta Primavera Recipe (with Red Sauce)
- ½ cup olive oil
- 1 small to medium sized eggplant, chopped
- 1 medium sized zucchini, sliced
- 1 yellow squash, sliced
- ½ pound sliced mushrooms (i.e., cremini, white)
- 1 small yellow onion, chopped (or ½ a large onion)
- 1 package vegan cheese tortellini
- 1 jar your favorite marinara sauce
- 2 tablespoons nutritional yeast
- 2 cups vegan mozzarella cheese (or ¼ cup nutritional yeast)
- salt and pepper, to taste
- basil, for garnish
- Preheat the oven to 350 degrees.
- Boil water and cook tortellini per the package, then drain them and add them to the casserole dish.
- Meanwhile, warm 2 tablespoons olive oil in a sauté pan over medium heat.
- Add the eggplant and cook, stirring until softened, about 6-8 minutes.
- Use a slotted spoon to transfer the eggplant to a casserole dish.
- Add 2 more tablespoons olive oil to the pan.
- Add the zucchini and squash and cook until the center is softened, about 4-6 minutes.
- Use a slotted spoon to transfer the zucchini and squash to the casserole dish.
- Add 2 more tablespoons olive oil to the pan.
- Add the mushrooms and onions and cook until softened and lightly browned, about 3-4 minutes.
- Use a slotted spoon to transfer the mushrooms and onions to the casserole dish.
- Add the nutritional yeast, salt and pepper.
- Add the marinara sauce and toss to distribute it evenly.
- Sprinkle with vegan cheese, then garnish with basil.
- Bake for 25-30 minutes, until cheese is melted.
- Let it cool for 5 minutes.
- Cooking the vegetables separately before baking them helps each vegetable maintain its own unique flavor. It's worth the extra time!
- If you don't have, don't like or don't want to use vegan cheese, you can sprinkle ¼ cup nutritional yeast on top instead.
- If you don't have or don't want to use vegan tortellini, add pasta (1-2 cups cooked, i.e., penne) and/or vegan ricotta of your choice instead.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 36mgSodium: 440mgCarbohydrates: 23gFiber: 5gSugar: 7gProtein: 14g
Best Vegan Italian Cookbook
Also, since this is a blog “where books meet lifestyle,” I am pairing this vegan pasta primavera recipe with the following cookbook for more like this recipe:
Chloe's Vegan Italian Kitchen is my favorite cookbook for vegan Italian food. Chef Chloe Coscarelli won Cupcake Wars with her vegan cupcakes and is a bright light who creates the most interesting and delectable recipes. This particular cookbook is filled with "150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics" and it's my most-used cookbook.
Related Vegan Italian Recipe Posts
If you enjoy vegan food, check out more of my simple vegan (and mostly gluten-free) Italian recipes:
- Vegetable casserole with baked veggies
- Creamy tortellini soup
- Spicy penne alla vodka sauce
- Spring pasta with lemon, asparagus, peas & mushrooms
- Pasta fagioli soup
Pin this vegan pasta primavera recipe to Pinterest so you can refer back to it.