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Vegan Coconut Penne Primavera -

Vegan Coconut Penne Primavera

  • Author: Brittany at
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 -6 servings 1x
  • Category: Pasta, Main Course
  • Cuisine: Vegan


Al denté penne noodles and sautéed veggies in a savoury coconut cream sauce.


  • 1 box Barilla Pronto Penne, prepared according to package instructions
  • 2 tbsp vegan butter (or olive/canola oil)
  • 1 cup packed broccoli florets
  • 1/2 cup sliced carrot
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, chopped
  • 2/3 cup fresh or frozen peas
  • 1/3 cup green onion, sliced
  • pinch salt
  • 1 tbsp all purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1 cup canned coconut milk
  • 1 cup vegetable broth
  • 1 tbsp fresh lemon juice (1/4 lemon)
  • black pepper, to taste
  • cashew parm, to taste


  1. Prepare penne pasta according to box instructions. Do not rinse, set aside.
  2. In same pan heat vegan butter over medium-high heat. Sauté broccoli and carrots for 3 minutes before adding red bell pepper and garlic and sautéing for an additional 3 minutes. Add the peas and green onion and cook until vegetables are just tender.
  3. Whisk in the flour, garlic powder, onion powder and nutritional yeast. Cook for one minute. Slowly whisk in coconut milk and veggie broth and bring to a simmer (the sauce should thicken slightly.) Add cooked penne noodles, lemon juice, black pepper, and stir well. Taste and adjust seasonings to suit your preferences.
  4. Serve topped with cashew parmesan and black pepper.