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One-Pot Vegan Pasta Primavera Recipe

This One-Pot Vegan Pasta Primavera is a vibrant, creamy dish packed with fresh veggies and rich coconut milk. It’s a quick and easy meal that delivers delicious, comforting flavors in just one pot, making cleanup a breeze.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 300 kcal

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.