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!
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
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