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
Ingredients
Scale
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)
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.
Notes
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.