Delicious Penne Alla Primavera – A Creamy Vegan Pasta with Lentils and Peas

Penne Alla Primavera – A Creamy Vegan Pasta with Lentils and Peas

Yield: 5

This protein-rich, light, and creamy Penne alla Primavera recipe has Puy lentils, vibrant peas, and a flavorful white wine sauce. Finished with a touch of lemon zest and pink peppercorns, it is both elegant and comforting. It's a perfect vegan pasta for springtime and beyond!

Print

Ingredients

• 3 tbsp olive oil
• 1 finely chopped onion
• 3 cloves garlic, minced
• 1/2 tsp coriander seeds
• 400 g canned Puy lentils, drained
• 20 cl (200 ml) dry white wine (or as needed)
• 1/2 tsp Italian herb mix (dried)
• 1/2 tsp mild curry powder
• 1/2 tsp ground nutmeg
• 140 g frozen peas, thawed
• Salt and black or white pepper to taste
• 50 cl (500 ml) soy cream
• Finely grated zest of 1 lemon
• 500 g penne pasta
• 1 tbsp chopped parsley, for garnish
• 1/2 tsp crushed pink peppercorns, for garnish

Instructions

Prepare the sauce

• In a saucepan, heat the olive oil over medium heat.
• Add the chopped onion and sauté for 5 to 6 minutes until soft.
• Add the garlic and coriander seeds, stir, and cook for 2 minutes.
• Stir in the lentils and cook for 3 to 4 minutes.
• Pour in the white wine, then add the Italian herbs, curry powder, nutmeg, and peas.
• Cover and simmer for about 10 minutes. Season with salt and pepper.

Add the cream

• Stir 3 to 4 tbsp of soy cream into the sauce at a time, mixing well between each addition.
• Let the sauce cook for another 3 to 4 minutes over low heat.
• Add half of the grated lemon zest.

Cook the pasta

• Meanwhile, cook the penne al dente according to the package instructions.
• Drain, rinse under cold water to stop the cooking, and drain well.

Combine and serve

• Mix the pasta with the sauce.
• Transfer to a serving bowl and garnish with parsley, remaining lemon zest, and crushed pink peppercorns.
• Serve immediately.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 1860Total Fat: 117gSaturated Fat: 70gTrans Fat: 4gUnsaturated Fat: 39gCholesterol: 337mgSodium: 251mgCarbohydrates: 79gFiber: 11gSugar: 19gProtein: 24g

Penne Alla Primavera – A Creamy Vegan Pasta with Lentils and Peas

Penne Alla Primavera is more than just a meal — it’s a joyful expression of Italian cuisine that celebrates freshness, simplicity, and the changing of the seasons. Our vegan twist, blending lentils and peas with a rich dairy-free sauce, makes it both indulgent and nourishing — a modern comfort food that fits perfectly into a balanced plant-based diet.

The Origins of Penne

Penne is one of Italy’s most iconic pasta shapes, instantly recognisable by its diagonally cut edges. The name penne comes from the Italian word for “pen,” as its sharp tip resembles the nib of an old-fashioned fountain pen. This shape isn’t just for show — it’s practical. The hollow tubes capture creamy sauces beautifully, making every bite rich and satisfying.

Historically, penne was first made in Genoa in the 19th century, when pasta maker Giovanni Battista Capurro patented a device that could cut pasta diagonally without crushing it. This innovation allowed Italians to create perfectly shaped tubes that soon became a staple across the country.

Even today, penne remains a family favourite, whether served with tomato-based sauces, baked in oven dishes (al forno), or tossed in creamy, plant-based alternatives like this vegan primavera.

Primavera – The Spirit of Spring

The word Primavera translates to “spring,” and the dish celebrates the arrival of the season’s freshest produce — green peas, asparagus, courgettes, and other vibrant vegetables. Although Pasta Primavera gained fame in New York’s restaurant scene during the 1970s, the idea behind it is rooted deeply in Italian tradition: letting nature dictate what goes on the plate.

In Italy, cooking with seasonal vegetables isn’t a trend — it’s a way of life. Using what’s freshly harvested not only supports local growers but also ensures peak flavour and nutrition. This vegan version captures that same spirit, bringing brightness and vitality to the table.

Plant-Based Creaminess Without Compromise

Traditional Primavera recipes rely on cream, butter, or cheese, but the vegan version proves that indulgence can be cruelty-free. A sauce made with cashew cream, oat cream, or blended tofu achieves a velvety texture without any dairy. The lentils add heartiness and protein, while peas provide natural sweetness and a burst of colour.

Together, these ingredients create a perfectly balanced dish — rich yet wholesome, creamy yet fresh. It’s proof that plant-based cooking can deliver comfort and satisfaction without compromise.

Nutritional Highlights

Nutritionally, Penne Alla Primavera with lentils and peas is a powerhouse. The combination of lentils and wholegrain pasta provides complete protein and complex carbohydrates for sustained energy — ideal for anyone with an active lifestyle. Peas contribute vitamins A, C, and K, along with antioxidants that support eye and skin health.

Replacing dairy with plant-based cream reduces saturated fat and increases fibre, supporting digestion and heart health. Lentils are also rich in iron and folate, essential for energy metabolism and red blood cell formation — particularly beneficial for those following a vegan diet.

Altogether, this dish offers the perfect balance of macronutrients and micronutrients, proving that eating vegan doesn’t mean missing out on essential nourishment.

Fun Facts about Penne and Primavera

• World Pasta Day is celebrated every 25th October — the perfect excuse to whip up this dish.
• Italians consume about 23 kg of pasta per person each year, making it one of their most cherished staples.
• There’s even a “Pasta Museum” in Parma, Italy, dedicated to celebrating the history and artistry of pasta making.
• While Pasta Primavera gained fame outside Italy, its spirit of using what’s in season remains authentically Italian.

Why You’ll Love This Dish

Penne Alla Primavera is the kind of meal that feels both comforting and energising. It’s quick to prepare, satisfying, and makes a beautiful centrepiece for weeknight dinners or weekend gatherings. The lentils and peas bring depth and colour, while the creamy vegan sauce ties everything together into a harmonious plate of flavour and texture.

If you enjoy this recipe, try my Vegan Mushroom Risotto or Fennel Pasta — both continue the celebration of plant-based Italian comfort food.

For more on vegan nutrition, explore The Vegan Society or for more on pasta heritage and quality ingredients, check out Eataly.