What’s fresh for spring? Think asparagus, peas, greens, radishes, strawberries, and rhubarb! Here are the top spring vegetarian recipes to make this season.
Spring is here, and we’ve been looking through our archives for recipes that work for spring gatherings, including Mother’s Day recipes. What’s fresh in the spring? Think asparagus, peas, leafy greens (kale, spinach, chard), radishes, strawberries, and rhubarb.
Now that the season is here, here 10 spring vegetarian recipes that we love featuring the best of the season’s produce! Let us know if you give any a try in the comments below.
And now…our top spring vegetarian recipes!
This vegetarian pasta primavera is so full of flavor! It features spaghetti with spring vegetables like asparagus, peas, spinach, and zesty lemon.
- 8 ounces spaghetti
- 2 portabella mushrooms
- 1/2 pound (1/2 bunch) asparagus
- 1 bunch broccolini (or 2 cups broccoli florets, with stems kept as long as possible)
- 3 cups spinach leaves, roughly chopped (or 3 ounces baby spinach)
- 4 garlic cloves
- 2 cups frozen peas (10 ounces)
- 1 tablespoon soy sauce (or liquid aminos)
- 4 tablespoons olive oil, divided, plus more for drizzling
- 1/2 teaspoon onion powder
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice, plus lemon zest to garnish
Or, mix it up: Try it with our Vegan Alfredo Sauce instead (nix the final 4 ingredients).
- Cook the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
- Chop the vegetables: Meanwhile, thinly slice the portobello mushroom caps (remove the stems). Chop off the tough end of the asparagus. Slice in half lengthwise so that each stalk forms 2 long thin stalks (doesn’t have to be perfect). Then slice them in half crosswise. Slice off the thick ends of the broccolini and keep the large florets (if using broccoli, cut the broccoli into medium small florets, keeping the stem as long as possible). Wash and roughly chop the spinach, removing any long stems (skip this if using packaged baby spinach). Mince the garlic.
- Cook the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the mushrooms and saute for 2 minutes. Add the soy sauce and saute for 1 minute, stirring constantly. Add the broccolini and asparagus and cook for 3 minutes, stirring often. Add the spinach and cook for 1 minute, stirring constantly until wilted. Add the frozen peas and saute for 1 minute. Add the minced garlic and saute for 1 minute. (You could also consider adding a pinch of red pepper flakes at this point!)
- Add olive oil to pasta: Once the pasta is cooked and drained, drizzle it with olive oil.
- Add final flavorings and serve: In a small bowl stir together the remaining 2 tablespoons olive oil and the onion powder, dried oregano, Dijon mustard, and lemon juice. After the vegetables are done, stir in the pasta and toss so the vegetables are evenly distributed, then pour the olive oil and spice mixture on the pasta and stir to combine. Taste and add additional salt if necessary (or serve with salt). Serve immediately garnished with lemon zest.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spring
Keywords: Vegetarian Spring Recipes, Spring Recipes
More spring recipes
If you need more inspiration, here are a few more tasty springtime recipes you might enjoy:
- Radish Toasts
- Radishes with Butter and Salt
- Roasted Tomato & Asparagus Frittata
- Scrambled Egg & Asparagus Tacos
- Grilled Asparagus with Lemon Yogurt Sauce
- Roasted Beets with Goat Cheese
- Strawberry Spinach Salad
Last Updated: March 2020
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.