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Butternut Pasta Primavera

  • Author: Flora & Vino
  • Total Time: 25 mins
  • Yield: 2 servings
  • Diet: Vegan


Plant-based pasta primavera packed with crisp sautéed spring veggies served over tender butternut squash noodles. Perfect for lightened up pasta night.


  • 1 package Cece’s Veggie Noodle Co. Butternut Spirals (or sub your favorite veggie noodle of choice)
  • 23 tsp avocado oil
  • 1/2 tsp garlic powder
  • 1 cup green peas (frozen or fresh)
  • 1 leek, yellow and white part only, chopped into 1/2” rounds
  • 1 bunch asparagus, woody ends removed and roughly chopped
  • handful of sundried tomatoes, chopped (oil-free preferred)
  • Himalayan sea salt
  • Black pepper
  • 1/2 cup coconut milk lite
  • big squeeze of lemon
  • handful of fresh basil


  1. First, wash and dice your veggies, making sure to rinse the leeks well (they can be very dirty!).
  2. Add the avocado oil (or veggie broth if avoiding oil) to a large skillet or wok, and preheat over medium heat. Once the oil is warm, add the sliced leek, asparagus, sun-dried tomato, and garlic powder and sauté for 3-4 minutes, until soft and translucent. Season it with a bit of Himalayan sea salt and black pepper.
  3. Add the butternut squash noodles, coconut milk, and green peas and cover and cook until heated, about 4-6 minutes, stirring several times, until the butternut squash noodles are tender.
  4. Uncover the mixture and add a big squeeze of lemon before serving.
  5. To serve, divide mixture between plates and top with fresh basil. Enjoy immediately.
  6. Store leftovers in an airtight container in the fridge for 2-3 days and reheat before serving.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Entree, Main Meal, Pasta
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free, Oil-Free