Vegan One-Pot Pasta Primavera

One Pot pasta in light cream sauce with squash, bell pepper, carrots, broccoli, and peas on white background

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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.


  • 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.