VIDEO RECIPE: Peanut Butter Pasta Primavera

This springtime pasta recipe tosses fettuccine with fresh veggies and herbs and uses olive oil, garlic, lemon juice, and peanut butter to create a light sauce to dress the pasta. 

While many primavera pasta sauces use cream this vegan recipe maintains its creamy texture by using peanut butter with starchy pasta water. The result — a lighter take on pasta primavera that’s just as delicious but with a nutty twist! 

  • Yield:4 Servings
  • Prep Time:10 Minutes
  • Cook Time:20 Minutes
  • Total Time:30 Minutes


Kosher salt and freshly ground black pepper 

12 ounces (3/4 box) fettuccine 

1 cup fresh broccoli florets (you can also use frozen) 

1 small bell pepper, sliced 

1 small zucchini, quartered lengthwise and sliced 

½ cup frozen peas 

1 carrot, peeled with a vegetable peeler (about 1 cup) 

¼ cup Peanut Butter & Co Old Fashioned Smooth

1 scallion, sliced 

1 garlic clove, finely chopped 

2 tbsp. olive oil 

1 to 2 tablespoons fresh lemon juice, to taste 

¼ cup chopped mixed tender herbs, such as basil, parsley, and chives 


  1. Bring a large pot of salted water to a boil; cook pasta until 3 minutes short of “al dente” timing according to package directions. Add broccoli, bell pepper, and zucchini to water and cook 2 minutes. Add peas to pot and cook 1 minute. Reserve 1 cup pasta water, add carrots, and drain pasta and vegetables. 

  2. While pasta cooks, stir together peanut butter, scallion, garlic, olive oil, and lemon juice. Add ½ cup reserved pasta water and whisk to combine; toss with pasta and vegetables. (Add more pasta water to create a thin sauce, if needed.) Toss pasta with herbs and serve. 

Tags: dairy-free Dinner Lunch Old Fashioned Smooth Pasta Peanut butter Peanut Butter & Co. Savory Seasonal Uncategorized Vegetables Vegetarian video recipe videos youtube