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Pasta Primavera

Our pasta dish is a colourful combination of fresh vegetables and herbs - ready in less than 30 minutes!
  • Cooking time20 min
  • Prep time20 min
  • Portions 4
recipe image Pasta Primavera


  • 1/3 cup (75 mL) Becel® Vegan margarine, melted
  • 2 Tbsp. (30 mL) finely chopped fresh herbs or 2 tsp. (10 mL) dried, herbs, crushed, (basil, parsley and/or thyme)
  • 6 cups (1.5 L) assorted sliced vegetables, (onion, red or green bell peppers, mushrooms, zucchini, yellow squash or eggplant)
  • 1 clove garlic, finely chopped
  • 8 ounces (250 g) whole grain or regular farfalle pasta, cooked and drained

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 450°F (230°C).
  2. Blend 1/4 cup (50 mL) Becel® Vegan margarine with herbs in small bowl; set aside. Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in broiler pan without rack. Roast, stirring once, until vegetables are tender, about 20 minutes.
  3. Toss vegetables with hot farfalle and reserved margarine mixture.