There’s something magical about a simple one-pot dish that’s packed with flavor, vibrant colors, and wholesome ingredients. This One-Pot Vegan Pasta Primavera has quickly become a go-to recipe in my kitchen, and I’m sure it’ll be a favorite in yours too.
It’s the kind of meal that lets you indulge in a variety of fresh veggies while keeping things light, comforting, and totally satisfying. Plus, it’s made in one pot—hello, easy cleanup!
The beauty of this dish lies in its versatility. You can throw in whatever seasonal vegetables you have on hand, from zucchini and bell peppers to cherry tomatoes and spinach. The pasta absorbs all the wonderful flavors as it cooks, creating a delightful harmony of textures and aromas.
The addition of a simple garlic and olive oil sauce is just enough to bring everything together, allowing the natural sweetness of the veggies to shine through.
This recipe is perfect for anyone looking for a healthy, plant-based meal that doesn’t sacrifice taste or satisfaction. It’s vegan, gluten-free, and easily customizable based on what’s in season or your pantry. And with only a few ingredients, you’ll have dinner on the table in no time—without the hassle!
I’d love to hear how you make this recipe your own! Feel free to share your favorite veggie swaps or serving suggestions in the comments below.
What I Didn’t Expect About This Recipe?
- Minimal fuss, maximum flavor: I love how the flavors develop as the pasta cooks in one pot, making it easy to create a rich, satisfying meal without much effort.
- Fresh, seasonal ingredients: Using in-season vegetables means you’re getting the best flavors and nutrients, plus the vibrant colors make the dish extra appealing.
- Quick and easy cleanup: Since it’s made in one pot, I don’t have to worry about washing multiple pans afterward—definitely a win in my book.
- Customizable to your taste: Whether you like a bit of heat, extra garlic, or a dash of vegan cheese, this recipe lets you get creative without complicating things.
- Perfect for a busy weeknight: It’s one of those meals you can throw together when you’re short on time, but still want something fresh and nourishing.
One-Pot Vegan Pasta Primavera Recipe
Equipment
- large pot or sauté pan
- can opener
- Knife
- Cutting board
- Measuring spoons
- stirring spoon
Ingredients
- 1 tsp dried Italian seasoning blend
- 2 cups water
- 1 can of light coconut milk
- 2 tbsp nutritional yeast
- 8 oz regular or gluten-free pasta
- 1 tsp sea salt
- 1 yellow squash, sliced
- 1 carrot, cut into matchsticks
- 1 small zucchini, sliced
- 1 cup cherry tomatoes, cut in half
- Black pepper, to taste
- 1 small shallot, diced
- ½ cup red or yellow bell pepper, cut into thin slices
- 1 tbsp lemon juice
- 1 cup broccoli, cut into small florets
- ¾ cup frozen peas, thawed
- Optional toppings: red pepper flakes, vegan parmesan, fresh basil, fresh parsley
Instructions
- Heat a large pot or sauté pan to high heat, then add coconut milk, water, Italian seasoning, nutritional yeast, and salt and stir to combine.
- Add pasta, carrot, zucchini, squash, bell pepper, and shallot.
- Bring to a boil, reduce to medium heat, and cook for 5-8 minutes, stirring occasionally, until the pasta is nearly al dente.
- Add broccoli, peas, and tomatoes, and cook for another 3-5 minutes.
- Once the pasta is cooked to your liking, remove from heat and stir in lemon juice.
- Season with salt and pepper to taste and let it sit for a few minutes.
- After the pasta has thickened it is ready to serve.
Notes
- Adjust cooking times based on the pasta shape and brand.
- Feel free to swap veggies based on availability or preference.
- For extra creaminess, add more coconut milk.
| Nutrition | Value |
| Calories | 300kcal |
| Carbohydrates | 35g |
| Fibre | 6g |
| Fat | 12g |
| Protein | 8g |
Variations That Will Help You Customize Your Dish!
- Vegetable Variations: Swap out the zucchini, squash, or bell pepper for other veggies like asparagus, spinach, or mushrooms. You can also add in peas, kale, or artichoke hearts for more variety.
- Protein Boost: Add protein-rich ingredients like tofu, tempeh, chickpeas, or lentils to make the dish more filling. You could also stir in some roasted nuts or seeds for extra crunch.
- Pasta Options: Try using different types of pasta, such as whole wheat, quinoa pasta, or chickpea pasta, for a gluten-free or higher-protein option.
- Herb and Spice Tweaks: Customize the flavor by adding different herbs like thyme, rosemary, or basil. For a bit of heat, sprinkle in red pepper flakes, or experiment with smoked paprika for a smoky flavor.
- Creamier Sauce: For a creamier sauce, add a bit of vegan cream cheese or cashew cream to the coconut milk base or stir in some vegan cheese for added richness.
