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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!
INGREDIENTS + INSPIRATION
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!
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 🙂
HOW TO MAKE VEGAN ONE-POT PASTA PRIMAVERA
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!
- In a large pot, mix together the coconut milk, water, Italian seasoning, nutritional yeast, and salt.
- 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.
- 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.
- Let sit to allow the sauce to thicken, then top as desired and enjoy!
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 😉
Vegan One-Pot Pasta Primavera
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.
- 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
- 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.
- 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.
- 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.
- 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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