May 12, 2025
One Pot Pasta Primavera
This One Pot Pasta Primavera is the perfect balance of fresh and comforting! Made with colorful spring veggies, tender pasta, and creamy sauce, it comes together in just one pot for an easy, flavor-packed meal that the entire family will love!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsOne Pot Pasta Primavera (Vegan & Easy!)
Looking for a vibrant, veggie-packed meal that comes together with minimal cleanup? This One Pot Pasta Primavera is the answer! Made with seasonal vegetables, creamy vegan sauce, and just one pot, this delicious dish is perfect for busy weeknights or a spring-inspired dinner!
Why You’ll Love This One Pot Pasta Primavera
✔ One Pot Magic: Easy cleanup and less mess!
✔ Quick and Easy: Ready in about 30 minutes with simple steps, making it perfect for busy weeknights.
✔ Packed with Veggies: Loaded with vibrant and seasonal veggies, making for a fresh and nutrient-packed meal!
✔ Perfect for Spring and Summer: Light, fresh, and nourishing!
How to Make One Pot Pasta Primavera
1. Sauté the Aromatics:
Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in the garlic and cook for another 1 to 2 minutes.
2. Add the Pasta, Season and Simmer:
Pour in the pasta and vegetable broth. Add nutritional yeast, garlic powder, Italian seasoning, salt, pepper, and red chili flakes (if using). Stir everything together, increase the heat to high, and bring to a boil. Once boiling, reduce heat to medium-low. Simmer for 5 to 8 minutes, stirring occasionally, until the pasta is almost al dente.
3. Add the Veggies and Cream:
Pour in the vegan heavy cream and stir in the asparagus, zucchini, yellow squash, carrots, tomatoes, and peas. Cover and cook for another 5–8 minutes until the veggies are crisp-tender.
4. Wilt the Spinach:
Uncover and stir in the baby spinach. Let it cook for 2–3 minutes until just wilted.
5. Finish and Serve:
Turn off the heat. Stir in vegan parmesan, lemon juice, and basil. Taste and adjust seasoning if needed. Garnish with more vegan parmesan and fresh herbs. Serve warm and enjoy!
Tips and FAQs
- Use what you have: This recipe calls for seasonal veggies, but it serves as more of a guide! Feel free to use whatever you have on hand and any veggies you prefer!
- Use large pot or Dutch oven: this one pot pasta primavera calls for a lot of vegetables and you’ll need more room to mix everything together than you think.
- Cut veggies evenly: This helps them cook at the same rate.
- Don’t skip the lemon juice: It brightens the entire dish and balances the richness.
- Add protein: Toss in some pan-fried tofu, tempeh, or chickpeas for extra protein!
Can I make one pot pasta primavera ahead of time?
Yes, but it’s best fresh! If reheating, add a splash of veggie broth or cream to loosen it up.
What can I use instead of vegan heavy cream?
You can use extra creamy non-dairy milk (unflavored and unsweetened), coconut cream, or full fat coconut milk. Keep in mind that the coconut cream and coconut milk will add a slight coconut-y flavor to the dish.
How long does this last in the fridge?
It will keep for 3–4 days in an airtight container. Reheat on the stovetop or microwave.
One Pot, Tons of Flavor!
This One-Pot Pasta Primavera is everything you love about spring in one creamy, comforting, colorful dish! Whether you’re meal prepping, feeding the family, or just need an easy dinner with minimal cleanup, this dish will become a repeat favorite!
If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
One Pot Pasta Primavera
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 6 cloves fresh minced garlic
- 12 ounces short pasta, such as cavatappi or penne
- 3 ½ cups vegetable broth
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon fresh cracked black pepper, plus more to taste
- 1 teaspoon red chili flakes optional
- 10 asparagus spears, trimmed and cut into 1”-inch pieces
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 carrot, cut into matchsticks
- 1 cup cherry tomatoes, cut in half
- 1 cup frozen green peas
- 1 cup vegan heavy cream, at room temperature
- 4 ounces baby spinach, about 4 cups
- ½ cup vegan parmesan, plus more for garnish, optional
- 5-6 fresh basil leaves, thinly sliced, plus more for garnish
Instructions
- Heat the oil in a large Dutch oven or pot over medium heat.
- Once the oil hot, add the onion and sauté, stirring often, until translucent, 3 to 4 minutes.
- Add the garlic and sauté another 1 to 2 minutes.
- Next, add the pasta and pour in the broth.
- Season with the nutritional yeast, garlic powder, Italian seasoning, salt, pepper, and red chili flakes, stirring to combine.
- Increase the heat to high and bring to a boil.
- Once at a boil, reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is almost (but not quite) al dente, 5 to 8 minutes.
- Pour in the heavy cream and add the asparagus, zucchini, squash, carrots, tomatoes, and peas, mixing to combine.
- Cover and continue to cook until the pasta is tender, and the veggies are crisp-tender, 5 to 8 minutes.
- Mix in the spinach and continue to cook until it’s just wilted, 2 to 3 minutes.
- Once the spinach is wilted, add the parmesan, lemon juice and basil, and stir to combine.
- Serve immediately and garnish with vegan parmesan and fresh herbs. Enjoy!
Video
Okay wow, I cannot say enough good things about this recipe. I mean, anything you search on this website will be a delight. But I THOROUGHLY enjoyed this pasta. Even in the summer, this pasta SMACKS! I didn’t want the coconut heavy whipping cream to come out too coconutty, so I watered it down, and the flavor is just delicious. The only thing I would do in the future is use a little less red pepper because I can’t handle a lot of spice. Otherwise, make this, and you will have a staple in your meal planning for the foreseeable future.