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One Pot Pasta Primavera

Section: Satisfying Main Dishes for Every Occasion

This vibrant one pot pasta primavera is packed with colorful seasonal vegetables and a creamy vegan sauce. With minimal cleanup and quick prep, it's an ideal option for busy weeknights or fresh spring dinners. Everything cooks in one large pot or Dutch oven, and the dish comes together in just about 30 minutes. Customize with your favorite vegetables and even add tofu or chickpeas for a protein boost. The lemon juice at the end adds brightness to balance the rich, savory flavors.

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Published By Ioana
Updated on Mon, 16 Jun 2025 14:14:42 GMT
A bowl of pasta primavera with tomatoes, peas, and cheese. Bookmark
A bowl of pasta primavera with tomatoes, peas, and cheese. | ioanacooks.com

This one pot pasta primavera is my go to when I want something hearty colorful and nourishing without piling up dishes. It is creamy and satisfying thanks to the vegan sauce and packed with fresh seasonal vegetables that make every bite feel like springtime comfort.

I make this pasta every spring when asparagus and zucchini are in season and it always brings color and joy to the table.

Ingredients

  • Extra virgin olive oil: adds a rich base and enhances the vegetables flavor use high quality cold pressed
  • Yellow onion: diced for a sweet aromatic base choose one that is firm and heavy for its size
  • Fresh garlic: minced to deepen flavor fresh cloves always outperform pre minced
  • Short pasta: like cavatappi or penne holds the sauce well pick a sturdy shape
  • Vegetable broth: creates depth and helps cook the pasta use low sodium if preferred
  • Nutritional yeast: adds umami and a subtle cheesy taste look for yellow flakes not powder
  • Garlic powder: boosts the garlic profile without overpowering
  • Italian seasoning: for herbal notes choose blends with thyme oregano and basil
  • Kosher salt: enhances flavors adjust to taste
  • Fresh cracked black pepper: adds gentle heat and depth
  • Red chili flakes: for optional spice just a pinch for balance
  • Asparagus spears: trimmed and chopped for crunch and freshness pick firm spears with closed tips
  • Zucchini: thinly sliced for a tender bite choose small ones with shiny skin
  • Yellow squash: adds color and mild sweetness similar to zucchini
  • Carrot: cut into matchsticks adds crunch and slight sweetness
  • Cherry tomatoes: halved for bursts of acidity go for ripe and firm
  • Frozen green peas: bring sweetness and protein no need to thaw
  • Vegan heavy cream: makes the sauce silky smooth let it come to room temperature first
  • Baby spinach: stirred in at the end wilts quickly and adds nutrition fresh spinach is best
  • Vegan parmesan: enhances richness optional but great for finishing
  • Fresh basil: sliced for a final burst of flavor and aroma fresh leaves are key
A close up of a pasta primavera dish. Bookmark
A close up of a pasta primavera dish. | ioanacooks.com

Step-by-Step Instructions

Sauté the Aromatics:
Heat olive oil in a large Dutch oven over medium heat then add diced onion Cook for about four minutes until it becomes soft and translucent Stir in the minced garlic and continue cooking for another two minutes until fragrant This builds the base of flavor
Add Pasta and Seasonings:
Pour in the dry pasta and vegetable broth Stir in nutritional yeast garlic powder Italian seasoning salt pepper and chili flakes Bring the mixture to a boil over high heat then reduce to medium low Simmer for about seven minutes stirring occasionally until the pasta is nearly tender
Add Vegetables and Cream:
Pour in the vegan heavy cream and gently stir in asparagus zucchini yellow squash carrots cherry tomatoes and peas Cover the pot and cook for another six minutes until the vegetables are crisp tender
Wilt the Spinach:
Uncover the pot and stir in baby spinach Let it cook uncovered for two to three minutes just until it wilts and blends into the pasta
Finish and Garnish:
Turn off the heat Stir in vegan parmesan lemon juice and fresh basil Taste and adjust seasoning if needed Serve warm garnished with extra parmesan and fresh herbs

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days Reheat gently on the stove with a splash of broth or water to loosen the sauce Avoid freezing since the vegetables can become mushy

Ingredient Substitutions

If you do not have vegan heavy cream use extra creamy oat milk or full fat coconut milk but be aware it may slightly change the flavor profile Nutritional yeast can be swapped for a plant based cheese powder in a pinch

A close up of a pasta primavera dish. Bookmark
A close up of a pasta primavera dish. | ioanacooks.com

Serving Suggestions

This pasta is lovely on its own but you can pair it with garlic bread or a crisp green salad For added protein top with crispy tofu grilled tempeh or white beans

I love the touch of basil at the end it lifts the whole dish and reminds me of my grandmother’s garden where she always had basil growing by the kitchen window.

Frequently Asked Questions About Recipes

→ 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. Note that coconut cream or milk adds a subtle coconut flavor.

→ How long does it last in the fridge?

It keeps well for 3 to 4 days in an airtight container. Reheat gently on the stovetop or in the microwave.

→ Can I use other vegetables?

Yes, the recipe is flexible. Swap in any veggies you have on hand like bell peppers, mushrooms, or broccoli.

→ Is this dish gluten-free?

Use your favorite gluten-free pasta to make this dish suitable for a gluten-free diet.

→ Can I add protein to the dish?

Absolutely. Add pan-fried tofu, tempeh, or chickpeas to boost the protein content.

One Pot Pasta Primavera

A fresh one pot dish packed with vibrant vegetables and creamy plant-based sauce.

Time Needed to Prep
10 minutes
Cooking Duration
20 minutes
Overall Time
30 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: American

Number of Portions: 4 How Many It Serves (1 large pot of pasta primavera)

Dietary Preferences: Vegan Safe, Made for Vegetarians, Dairy-Free Suitable

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 2 tablespoons extra virgin olive oil
Ingredient 02 1 small yellow onion, diced
Ingredient 03 6 cloves fresh garlic, minced
Ingredient 04 12 ounces short pasta such as cavatappi or penne
Ingredient 05 3.5 cups vegetable broth
Ingredient 06 2 tablespoons nutritional yeast
Ingredient 07 2 teaspoons garlic powder
Ingredient 08 1 teaspoon Italian seasoning
Ingredient 09 1 teaspoon kosher salt, plus more to taste
Ingredient 10 1 teaspoon freshly cracked black pepper, plus more to taste
Ingredient 11 1 teaspoon red chili flakes, optional
Ingredient 12 10 asparagus spears, trimmed and cut into 1-inch pieces
Ingredient 13 1 small zucchini, thinly sliced
Ingredient 14 1 small yellow squash, thinly sliced
Ingredient 15 1 carrot, cut into matchsticks
Ingredient 16 1 cup cherry tomatoes, halved
Ingredient 17 1 cup frozen green peas
Ingredient 18 1 cup vegan heavy cream, at room temperature
Ingredient 19 4 ounces baby spinach, about 4 cups
Ingredient 20 0.5 cup vegan parmesan, optional, plus more for garnish
Ingredient 21 5 fresh basil leaves, thinly sliced, plus more for garnish

Steps to Follow

Step 01

Heat olive oil in a large Dutch oven or pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent. Stir in minced garlic and cook for an additional 1 to 2 minutes.

Step 02

Add pasta and vegetable broth. Stir in nutritional yeast, garlic powder, Italian seasoning, salt, black pepper, and optional chili flakes. Bring to a boil, then reduce heat and simmer for 5 to 8 minutes until pasta is nearly al dente.

Step 03

Stir in vegan heavy cream, then add asparagus, zucchini, yellow squash, carrots, tomatoes, and peas. Cover and cook for 5 to 8 minutes until vegetables are tender-crisp.

Step 04

Uncover and add baby spinach. Cook for 2 to 3 minutes, stirring, until wilted.

Step 05

Turn off heat. Stir in vegan parmesan, lemon juice, and fresh basil. Adjust seasoning if needed. Garnish with additional vegan parmesan and herbs before serving.

Extra Tips

  1. Cut vegetables evenly to ensure uniform cooking.
  2. Use a large pot or Dutch oven to accommodate all ingredients.
  3. Lemon juice brightens the dish and balances the creamy base.
  4. Customize vegetables based on what is seasonal or available.
  5. Add tofu, tempeh, or chickpeas for extra protein.

Tools You'll Need

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains wheat/gluten from pasta
  • Contains nuts or soy if included in vegan cream or cheese alternatives

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 480
  • Total Fat: 18 grams
  • Carbohydrate Amount: 65 grams
  • Protein Amount: 13 grams