Vegan One-Pot Pasta Primavera

GFGluten Free

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This One-Pot Pasta Primavera is a quick & easy take on the traditional dish—hearty, creamy, veggie-packed, and all in just one pot! Vegan, Gluten-Free & Oil-Free.

Ahh, the simple joys of a creamy bowl of pasta primavera…so light and fresh in flavor, yet such a hearty and satisfying meal. “Primavera” means springtime in Italian, and thus the dish is traditionally loaded up with all of the best spring vegetables. Jam-packed with a plethora of colorful spring veggies, this One-Pot Pasta Primavera definitely lives up to its name! 

scalloped white plate with pasta primavera - bow ties and mixed colorful vegetables in a light cream sauce


Pasta Primavera is an American dish that was invented in the 1970s. It was first created when a few chefs mixed butter, cream, cheese, and vegetables with freshly cooked pasta. Today, of course, we’re giving it a plant-based twist! 

Ingredients for pasta primavera in white bowls on stone background. Clockwise text labels read zucchini, bell pepper, italian seasoning, lemon, squash, carrot, peas, coconut milk, shallot, grape tomatoes, pasta, nutritional yeast, and broccoli

I used a wide variety of colorful spring vegetables for this recipe, but you can go as simple or as elaborate as you’d like. Swap your favorite veggies in or take some out—I also think this recipe would be great with asparagus, spinach, corn, and even mushrooms! For the cream sauce, I used a combination of nutritional yeast and light coconut milk to recreate that cheesy flavor, without the dairy. Check the recipe notes below for coconut milk substitutions 🙂


Two side-by-side photos of a large sauté pan; the first one shows the broth and seasonings, and the second one shows the pasta and vegetables added in before cooking

A pasta dish that’s loaded up with veggies can seem like a lot of work…you have to cook the pasta AND the veggies to the right consistency, deal with draining the pasta, and then combine it all in hopes that the flavors will come through. But this recipe is different! 😉 For our Vegan One-Pot Pasta Primavera, we’re using…you guessed it, one pot! And there’s no need to drain the pasta because we’ll be cooking it in a delicious cheesy coconut milk mixture. I love how the pasta gets infused with even more flavor this way, and there’s less cleanup. Win-win!

  1. In a large pot, mix together the coconut milk, water, Italian seasoning, nutritional yeast, and salt.
  2. Add the pasta, carrot, zucchini, squash, bell pepper, and shallot. Mix well, bring to a boil, then reduce heat and cook until pasta is almost al dente.
  3. Add the broccoli, peas, and tomatoes and continue to cook the pasta and veggies for 3-5 mins, stirring occasionally. Once the pasta is cooked to your liking, remove from heat, and stir in the lemon juice, salt, and pepper. 
  4. Let sit to allow the sauce to thicken, then top as desired and enjoy

Large sauté pan of cooked pasta primavera with colorful vegetables, with fresh basil on the side

I love when a recipe can taste super satisfying, but also make my life a little easier! This One-Pot Pasta Primavera is that perfect combo of wholesome & fuss-free. And not to mention the vibrant colors! This recipe makes for beautiful and easy meal prep, or even a cute picnic or date night! Leftovers will keep in the fridge for up to 3 days, but good luck making it last that long 😉 

close-up photo of cooked pasta primavera with colorful vegetables

If you’re looking for more quick & easy pasta recipes, you’ll also love this Easy One-Pot Pasta, this One-Pot Cheesy “Beef” Pasta, and this No-Boil Pesto Pasta Bake!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Vegan One-Pot Pasta Primavera

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 26 reviews

This One-Pot Pasta Primavera is a quick & easy take on the traditional dish—hearty, creamy, veggie-packed, and all in just one pot! Gluten-Free & Oil-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: Serves 3 to 4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 1 13.5 ounce (380 ml) can light coconut milk
  • 2 cups (475 ml) water
  • 1 teaspoon dried Italian seasoning blend
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 8 ounces (225 g) regular or gluten-free pasta*
  • 1 carrot, cut into matchsticks
  • 1 small zucchini, sliced
  • 1 yellow squash, sliced
  • 1/2 red or yellow bell pepper, cut into thin slices
  • 1 small shallot, diced (or sub ~1/4 cup red onion)
  • 1 cup (85 g) broccoli, cut into small florets
  • 3/4 cup (100 g) frozen peas, thawed
  • 1 cup (190 g) cherry tomatoes, cut in half
  • 1 tablespoon lemon juice
  • Black pepper, to taste
  • Optional toppings: vegan parmesan*, fresh parsley, fresh basil, red pepper flakes


  1. Make the Broth: Heat a large pot or sauté pan with tall sides to high heat. Add the coconut milk, water, Italian seasoning, nutritional yeast, and salt; mix until well-combined.
  2. Pasta Time: Toss in the pasta, carrot, zucchini, squash, bell pepper, and shallot. Mix well and bring this mixture to a boil over high heat; once the liquid reaches a rolling boil, reduce the heat to medium and cook the pasta for an additional 5 to 8 minutes, stirring occasionally. The pasta should be almost al dente before you proceed to the next step; cooking times will vary based on the shape and brand you use.
  3. More Veggies! Add the broccoli, peas, and tomatoes to the pot/pan and continue to cook the pasta for an additional 3 to 5 minutes, stirring occasionally. Turn the heat off once the pasta is cooked to your liking, then stir in the lemon juice and add salt and pepper, to taste.
  4. Sit & Serve: let the pasta sit for 3 to 5 minutes before serving, to allow the sauce to thicken. Top as desired and serve warm; leftovers will keep in the fridge for up to 3 days.


  • Pasta: I recommend using shorter pasta shapes for one pot recipes, like farfalle, penne, rotini, macaroni, etc. If you use gluten-free pasta, brown rice or corn-based varieties tend to hold up better and break less.
  • Substitutions: coconut milk can be swapped for oat milk or a creamy homemade nut milk. You can also blend 1/2 cup of soaked cashews with 1 1/4 cup of water and use that instead 🙂 Feel free to mix and match the vegetables as desired!
  • Make it Cheesy: for a more realistic parmesan flavor, stir in 1/2 cup of grated vegan parmesan along with the tomatoes and broccoli. I prefer Violife parmesan, but Follow Your Heart makes a pretty good one as well.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. This was DELICIOUS! I followed the recipe exactly and I was surprised at how nicely the sauce became creamy with the cashews! If you have a standard nutri bullet like mine, I’d be weary of trying this recipe though. Mine overheated and turned off (I thought it broke) the nuts were just too difficult to blend. I’m wondering if soaking them next time would be better. If you have a high speed blender though you’re good! Everything came out delicious and froze/reheated well.

  2. How do I keep dishes warm if I want to bring this to a party? Any recommendations?

    1. To keep dishes warm for a party, you can use the following methods:

      Insulated Food Carriers: Transport the pasta in an insulated food carrier to keep it warm for hours.
      Slow Cooker: Transfer the pasta to a slow cooker set to “warm” to maintain the temperature without overcooking.
      Oven: Keep the dish warm in a low-temperature oven (around 200°F or 93°C) if the party is at your home.
      Thermal Bags: Place the pot or a dish in a thermal bag designed to keep food warm.
      Heating Pads: Use electric heating pads under the dish, set to a low setting to maintain warmth without cooking further.

      These methods will help ensure it stays warm and delicious for your party.

  3. This recipe has become a weekly staple at my house. I add a huge head of chopped broccoli, one whole sliced red bell pepper and one carrot cut into matchsticks. Those are my family’s favorite veggies. I also double the seasonings and I add either roasted chickpeas or tofu on top. Thank you! It’s so delicious!

  4. Made this recipe for a luncheon with non vegan family members, it was definitely a hit, everyone loved it. Thank you so much!

  5. Can you please tell me if this can be made earlier in the day and re-heated. I plan to use bowtie pasta (non gluten) and wondering if there is any risk in it being undercooked or getting mushy?

    1. Yes, you can definitely make this earlier in the day and reheat it later. Bowtie pasta (farfalle) is a good choice as it tends to hold its shape well. However, there are a few tips to keep in mind to avoid the pasta becoming mushy upon reheating:

      Undercook the Pasta Slightly: When cooking the pasta initially, aim for it to be slightly undercooked, as it will continue to cook a bit when reheating. This helps prevent the pasta from becoming too soft or mushy.

      Reheat Gently: When reheating, do it gently over low to medium heat. If using a microwave, use short intervals and stir between each to ensure even heating. If reheating on the stovetop, you can add a splash of water or additional coconut milk to prevent it from drying out.

      Add Extra Liquid if Needed: If the pasta seems a bit dry after reheating, you can add a splash of water, vegetable broth, or coconut milk to restore some moisture.

      Freshen Up with Herbs and Spices: Add a touch of fresh herbs, lemon juice, or additional seasoning when reheating to enhance the flavors.

      Store Components Separately: If possible, store the pasta and sauce components separately until you’re ready to reheat and serve. This can help maintain the texture of the pasta.

      With these, you should be able to enjoy a delicious reheated One-Pot Pasta Primavera with bowtie pasta without the risk of it being undercooked or overly mushy.

  6. I made this for dinner last night & it was so delicious!

    I had to use a pot because I didn’t have a large enough pan with tall enough sides to prepare this dish in. I noticed that made cooking this a little more challenging. I was curious what pot you were using here?

    Thank you for this lovely recipe!! 🙂

    1. Hi Roxanna, in the recipe a 10.5″ ceramic non-stick pan was used. Glad you enjoyed the recipe as much as we did making it!

  7. Is there a specific brand of gluten free pasta you’d recommend for this? Worried about it not holding up in the pot.

    1. Hi Eve! No brand in particular, but I find that corn and brown rice pastas tend to hold up better than other varieties.

  8. This recipe was simple but delicious!!! I’m vegan but my non-vegan family members loved it also. I love the one-pot aspect of this recipe. I have been looking for a pasta primavera recipe and I finally found this one and it is the best. Thank you!!

  9. I have been making your recipes for my 72 year old dad to show him how good vegan food is and this is one of our absolute favorites! Thank you for the wonderful recipes 🙂

  10. So incredibly delicious and fresh! 10/10!!!
    I wasn’t expecting such a simple recipe to be so packed with flavor. I followed the recipe but added a splash of vegetable broth because my zucchini and squash were pretty big and took up lots of room in the pot.

    The lemon juice is what really ties it together!

    I’m definitely adding this to my rotation, and I love how it just uses one pot!

  11. Delicious!! Made this many times and now its a staple in my rotation, its great leftover. Its also pretty flexible , so I use whatever veggies I have on hand and it always works out (my favorite version is as written though!) Also do not skip the red pepper flakes!

  12. Thanks again for another amazing recipe! I loved this one pot pasta. It was delicious and will definitely be making it more often. I also love how organized and detailed the blog is. The instructions are easy to follow and the blog’s organization makes it easy to find exactly what you are looking for.