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Home » Recipes » Pasta

Spring Vegetable Pasta

Published: Apr 2, 2021 · Modified: Apr 2, 2021 by Lexi

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This vegan spring vegetable pasta is loaded with seasonal produce like leeks, asparagus and peas with a lemony white wine sauce and herbed breadcrumbs for topping. It's so delicious, easy to make gluten free and takes less than 30 minutes to make!

close up view of vegan spring vegetable pasta plated in a green bowl with breadcrumb topping.

Why we love this recipe

  • Quick and easy weeknight meal: this spring vegetable pasta may look fancy, but it's ready in less than 30 minutes with minimal prep time.
  • Makes great use of spring produce: including leeks, peas, asparagus, mushrooms, dill, oregano and garlic. Perfect recipe to make after getting a CSA delivery!
  • Packed with flavor: with an array of fresh, peak season vegetables and a sharp, acidic, buttery white wine and lemon sauce, this spring vegetable pasta isn't short on flavor!
  • Vegan and gluten free adaptable: this recipe is fully vegan and easy to make GF by using pasta that doesn't contain gluten. Perfect for just about any dietary needs!

Ingredients

Here are the key ingredients you'll need to make this vegan spring vegetable pasta:

overhead view of ingredients for vegan spring vegetable pasta in small bowls with text labels.

Ingredient Notes

  • Leeks: for this pasta, you'll only be using the white and light green part of the leek. The dark green part is very tough and slightly bitter, so it's not great for pasta. You can, however, save it and use in homemade vegetable broth.
  • Peas: you should be able to find fresh shelled English peas at most groceries at this time of year, but if you can't, frozen are perfectly fine. (Or, if you're feeling really ambitious you can shell your own peas!)
  • Mushrooms: we used shiitake in this recipe, which tend to have a meatier, richer flavor and texture. Feel free to sub with another variety like cremini or another type of wild mushroom.
  • Asparagus: to properly prep asparagus for cooking, snap off the bottom inch or so of the pale woody stem. You only want to use the tender green part.
  • Pasta: we prefer using linguine or fettuccine, which clings well to the sauce, but you can also use a smaller pasta variety like farfalle. We used gluten free here and it worked great.
  • Fresh herbs: fresh dill & oregano add a TON of flavor to this pasta, so we don't suggest subbing them with dry. However, if you do need to use dry, use 1 teaspoon each of dried dill & oregano.
  • White wine: use a dry white wine for the sauce, like a Sauvignon Blanc or Pinot Grigio. Don't leave it out – the alcohol cooks out, but it adds much-needed acidity and richness.
close up view of vegan spring vegetable pasta plated in a green bowl with breadcrumb topping.

Step-by-step instructions

Prep: Cook 6oz pasta in salted water according to package directions. We typically add a heaping teaspoon of salt to our pasta water. Don't worry, most of it goes down the drain, but it's the best way to season the pasta properly!

(1) Heat 1 ½ tablespoon vegan butter in a large skillet over medium heat. Add 2 cups diced leeks and sauté for 5 minutes, stirring often, until softened. Add 2 cloves minced garlic and continue cooking for 2 minutes.

(2) Add 6 oz sliced mushrooms and continue cooking for a minute or two.

before and after adding mushrooms to sautéed leeks and garlic in a large cast iron skillet.

(3) Add 2 cups asparagus, 1 cup peas, 1 ½ tablespoon dill, 1 ½ tablespoon oregano, 2 teaspoon lemon zest, and ½ teaspoon of salt and continue cooking for 5-6 minutes.  

(4) Stir in the remaining 1 ½ tablespoon of butter, ½ cup broth, ⅓ cup white wine, 2 teaspoon lemon juice, remaining ½ teaspoon of salt and ¼ teaspoon red pepper flakes. Let cook for 6-8 minutes, until the sauce reduces. 

before and after adding broth, lemon juice and white wine to sautéed asparagus, peas and mushrooms in a large cast iron skillet.

(5) In a small bowl, stir together ⅓ cup breadcrumbs, 1 ½ tablespoon parsley and 1 tablespoon melted butter. 

(6) Add in the cooked pasta and toss well to coat in sauce and vegetables.

on the left: breadcrumbs in a small mixing bowl. On the right: spring vegetable pasta in a cast iron skillet.

Plate and serve with pine nuts and breadcrumbs.

close up view of vegan spring vegetable pasta plated in a green bowl with breadcrumb topping.

Expert Tips & FAQs

  • Breadcrumb topping: the crispy, buttery breadcrumb topping is technically optional, but highly encouraged! It's the perfect finishing touch to this spring vegetable pasta.
    • If preferred, you can briefly toast the breadcrumbs in a skillet over medium-low heat until golden brown. This adds a bit more flavor, but it tastes great either way.
  • Additions: if you'd like to, feel free to load up this pasta with even more fresh vegetables, like broccoli/broccolini, zucchini and sweet corn. Kale or spinach would also be a great addition. You can also sub or add more fresh herbs, like basil or tarragon.
  • Storage: store leftovers in an airtight container in the refrigerator for 3-4 hours. Reheat in the microwave in 45-60 second intervals, stirring well, until warmed.
overhead view of vegan spring vegetable pasta plated in a green bowl with breadcrumb topping.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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close up view of vegan spring vegetable pasta plated in a green bowl with breadcrumb topping.

Spring Vegetable Pasta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lexi
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
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Description

This vegan spring vegetable pasta is loaded with seasonal produce like leeks, asparagus and peas with a lemony white wine sauce and toasted herbed breadcrumbs for topping. It's so delicious, easy to make gluten free and takes less than 30 minutes to make! 


Ingredients

Scale

Pasta:

  • 3 tbsp vegan butter, divided
  • 2 leeks, washed well and finely diced* (~1 cup)
  • 2 tsp finely minced garlic (1-2 cloves)
  • 6 oz shiitake mushrooms, sliced thinly
  • 1 bunch of asparagus, sliced  into 1 inch pieces (~2 cups)
  • 1 cup fresh or frozen shelled peas
  • 1 tsp fine grain kosher salt, divided
  • 1 ½ tbsp fresh dill, finely chopped
  • 1 ½ tbsp fresh oregano, finely chopped
  • 6 oz fettuccine, linguine or other pasta of choice
  • ½ cup vegetable broth
  • ⅓ cup dry white wine 
  • 1 ½ tbsp freshly squeezed lemon juice
  • 2 tsp lemon zest
  • ¼-½ teaspoon red pepper flakes
  • ¼ cup pine nuts (optional)

Herbed Breadcrumbs:

  • ⅓ cup Italian style breadcrumbs (regular or gluten free)
  • 1 ½ tbsp fresh chopped parsley
  • 1 tbsp melted vegan butter

Instructions

  1. Cook pasta in salted water according to package directions.
  2. Heat 1 ½ tablespoon vegan butter in a large skillet over medium heat. Add leeks and sauté for 5 minutes, stirring often, until softened. Add garlic and continue cooking for 2 minutes.
  3. Add mushrooms and continue cooking for a minute or two. 
  4. Add asparagus, peas, dill, oregano and ½ teaspoon of salt and continue cooking for 5-6 minutes.  
  5. Stir in the remaining 1 ½ tablespoon of butter, broth, wine, lemon juice and zest and remaining ½ teaspoon of salt and red pepper flakes. Let cook for 6-8 minutes, until the sauce reduces.
  6. In a small bowl, stir together breadcrumbs, parsley and butter. 
  7. Add in the cooked pasta and toss well to coat in sauce and vegetables. Plate and serve with pine nuts and breadcrumbs.

Notes

*Leeks: for this pasta, you'll only be using the white and light green part of the leek. The dark green part is very tough and slightly bitter, so it's not great for pasta. You can, however, save it and use in homemade vegetable broth.

Breadcrumb topping: the crispy, buttery breadcrumb topping is technically optional, but highly encouraged! It's the perfect finishing touch.If preferred, you can briefly toast the breadcrumbs in a skillet over medium-low heat until golden brown. 

Mushrooms: we used shiitake in this recipe, which tend to have a meatier, richer flavor and texture. Feel free to sub with another variety like cremini or another type of wild mushroom. 

Asparagus: to properly prep asparagus for cooking, snap off the bottom inch or so of the pale woody stem. You only want to use the tender green part. 

White wine: use a dry white wine for the sauce, like a Sauvignon Blanc or Pinot Grigio.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 366
  • Sugar: 6.9 g
  • Sodium: 835.3 mg
  • Fat: 12.7 g
  • Carbohydrates: 55.3 g
  • Fiber: 6.4 g
  • Protein: 11 g

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Saskia says

    May 11, 2021 at 8:03 am

    This looks yummy, will put this on my ‘what to eat the coming week’ list. I think instead of breadcrumbs I put toast some nuts instead.

    Reply
    • Lexi says

      May 17, 2021 at 1:53 pm

      Sounds like a great plan! Hope you enjoy!

      Reply
  2. Amy Gordy says

    May 07, 2021 at 7:50 pm

    This was DELICIOUS! I will be making this again!!

    Reply
  3. Diane says

    April 28, 2021 at 7:38 pm

    Simple and delicious. Family loved it. I topped with toasted pine nuts because I didn’t have breadcrumbs. I love the crunchiness of toasted breadcrumbs so I will be making this again very soon. 🙂

    Reply
    • Lexi says

      April 29, 2021 at 11:35 am

      So thrilled to hear that, thank you so much, Diane! 🙂

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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