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Spring Vegetable Pasta

This incredible Spring Vegetable Pasta has all the joyful veggies your heart can desire and a vegan cream sauce that will blow your mind!

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At the beginning of this year I chose a word. I wanted a word to exemplify how I want my year to unfold. I chose EXPANSION. SO FAR I’m off to a pretty amazing start. A couple of months ago the lovely people from VISTA MAGAZINE reached out to me to see if I would be interested in being the guest editor for the Spring issue. My answer was of course a resounding YES. One thing I have learned over the last 8 years is that you don’t expand by saying no. My life has shifted in all the ways from me saying YES to all sorts of things. Not to say that there isn’t some work around learning to say no, because there is unmeasured value in that, but for ME, saying yes has been pivotal in my life changes. 

I created this beautiful pasta recipe for the cover of the issue and can’t wait to share it with you. While Spring is technically still a couple weeks away I am quite certain we still have a little more winter to get through. This pasta is rich enough to warm your bones yet fresh enough to know better weather is on the horizon. Happy ALMOST SPRING!!!🌷


Food Photographer and Recipe Developer based in Toronto, Canada. 

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Spring Vegetable Pasta

Teri-Ann Carty
This incredible Spring Vegetable Pasta has all the joyful veggies your heart can desire and a vegan cream sauce that will blow your mind!
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Servings 4


  • stove
  • food processor or blender



  • ½ cup soaked pine nuts*
  • ¼ cup water
  • juice of 1 lemon
  • 2 small garlic cloves
  • pinch of chilli flakes
  • 1 tsp dijon mustard
  • salt and cracked pepper


  • 1 bag short noodles (I used Mezzi Rigatoni)
  • 1 can cannellini beans (drained and rinsed thoroughly)
  • 1 garlic clove
  • ½ red onion
  • 8 cups mixed mushroom (I used cremini, black and white oyster)
  • 1 cup frozen peas
  • cups chopped zucchini
  • 1 cup chopped asparagus
  • 2 tbsp olive oil
  • pinch of chilli flakes
  • fresh sprouts
  • vegan parmesan


  • 1 cup blanched almonds
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • ½ tsp sea salt



  • Soak pine nuts for a minimum of 1 hour.
  • Add all ingredients to the blender and blend till smooth.


  • Boil water for pasta.
  • Preheat a large pan (preferably one with a lid), add olive oil. Add in onion and sweat for a couple of minutes, add chilli flakes and garlic and cook till fragrant (30 sec 1 min).
  • To the pan add asparagus and sauté for a couple of minutes, add in mushrooms. Let mushrooms settle and cook for a couple of minutes and then start tossing everything together. *If the mixture looks dry, add a splash or two of pasta water to get things moving.*
  • Lastly add in zucchini, peas and beans. Season with salt and pepper. I put a lid on the mixture for a couple of minutes to allow everything to really meld together.
  • Once pasta is cooked, reserve 1/2c of pasta water before draining (I always rinse my gf pasta after cooking to take away any starchy residue) and toss pasta into the pan.
  • Add in crema and mix to combine.
  • Add in reserved pasta water if desired for a creamier smoother texture.
  • Season with salt and pepper, vegan parm, sprouts and finally a drizzle of good olive oil.


  • Add everything to the food processor and pulse to combine.
Keyword creamy, creamy pasta, dairy free, gluten free, pasta, plant based, vegetables

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