This post may contain affiliate links. Read Simple Veganizer disclosure policy.
Enjoy the simplicity and flavor of this One-Pot Vegan Pasta Primavera! This vibrant, nutrient-packed dish combines fresh, colorful vegetables with delicious pasta, all cooked together in a single pot for easy preparation and cleanup.
This recipe is perfect for busy weeknights. It is oil-free, dairy-free, nut-free, soy-free, and gluten-free (using GF pasta). Thanks to oat milk and nutritional yeast, it delivers a creamy, cheesy flavor. Garnished with fresh parsley and vegan parmesan, it’s a wholesome meal that everyone will love.
It’s the lighter version of the original recipe and whole-food plant-based, but full of flavor.
As a fan of one-pot recipes, I find this dish incredibly adaptable – I often prepare it with whatever vegetables are in season or use leftover veggies from the fridge. It’s a fantastic way to increase our veggie intake; my family loves this pasta.
Try it tonight and enjoy a healthy, delicious dinner that’s ready in no time!
WHY THIS RECIPE WORKS
This recipe works beautifully because it combines the simplicity of one-pot cooking with the rich flavors of fresh, seasonal vegetables. Cooking everything in one pot saves time, reduces cleanup, and allows the flavors to meld perfectly, creating a cohesive and delicious dish.
HISTORY OF PASTA PRIMAVERA
Despite its Italian-sounding name, pasta primavera is an American creation with a fascinating origin. It was invented in the 1970s by Sirio Maccioni, owner of the famed New York City restaurant Le Cirque.
The dish originated during a visit to Prince Edward Island, Canada, where Maccioni’s wife Egidiana prepared a simple meal using pasta and fresh local vegetables. Recognizing its potential, Maccioni introduced it to Le Cirque’s menu, where it quickly gained popularity.
Featured in a 1977 New York Times article, Pasta Primavera became a culinary sensation known for its fresh, vibrant flavors and versatility. Traditionally combining pasta with a variety of seasonal vegetables, garlic, olive oil, and sometimes cheese, the dish allows for endless variations.
Today, it remains a beloved favorite, celebrated for its simplicity, adaptability, and healthy appeal.
HOW TO PREPARE THIS ONE-POT VEGAN PASTA PRIMAVERA RECIPE
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
Prepare this delicious recipe by sautéing fresh vegetables in vegetable broth, adding pasta, oat milk, seasonings, and extra veggies, and simmering everything together until the pasta is al dente and the sauce is creamy. This will make for a quick, nutritious, and flavorful meal.
That’s a high-level summary; now, let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To create this vegan pasta primavera, you’ll need a few essential kitchen tools:
- Large Pot or a large sauté pan: Essential for cooking the pasta and vegetables together.
- Sharp Knife: This is for chopping all the vegetables.
- Cutting Board: A sturdy surface for preparing your ingredients.
- Wooden Spoon: For stirring and combining the ingredients.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious recipe:
- Vegetable Broth: Adds depth of flavor and helps cook the pasta and vegetables.
- Red Onion and Garlic: The aromatic base of the dish, providing a savory foundation.
- Zucchini, Yellow Squash, Bell Peppers, Asparagus, Broccoli: A mix of colorful, nutrient-rich vegetables that add texture and flavor. You can adapt this recipe and use any veggie in season.
- Whole-Grain or Gluten-Free Pasta: A hearty base that absorbs the dish’s flavors. For one-pot recipes, use shorter pasta shapes like penne, rotini, fusilli, or macaroni. With gluten-free pasta, brown rice or corn-based types hold up better.
- Italian Seasoning: A blend of herbs that adds a fragrant, savory note.
- Oat Milk: Creates a creamy texture without the need for dairy (Prepare your Oat Milk at home with this recipe). You can also use soy or cashew milk.
- Cherry Tomatoes and Frozen Peas: Added towards the end to maintain their fresh, vibrant flavor.
- Nutritional Yeast: Adds a cheesy flavor and a boost of B vitamins.
- Fresh Parsley and Vegan Parmesan: For garnish, add a fresh, finishing touch.
- Salt and pepper to taste.
DIRECTIONS WITH PICTURES
To prepare this delicious dish, follow these steps:
Prepare Ingredients: Wash and chop all the vegetables.
Cook Aromatics: Add two tablespoons of vegetable broth to a large pot. Sauté diced red onion and minced garlic over medium heat until translucent, about 3-4 minutes. Add a pinch of salt.
Add Vegetables: Add zucchini, yellow squash, bell peppers, and asparagus. Stir and cook for 5 minutes, covered, with the rest of the vegetable broth.
Add Pasta and Seasonings: Add pasta, Italian seasoning, and oat milk. Combine ingredients, adding water or vegetable broth if needed. Bring to a boil. Add more salt to taste.
Cook Pasta: Reduce heat to medium-low. Simmer for 5-7 minutes, stirring occasionally, until pasta is almost al dente and vegetables are tender.
Add the remaining vegetables: cherry tomatoes, broccoli florets, and frozen peas. Cook for an additional 3-5 minutes until everything is tender and creamy. If needed, adjust the consistency with more oat milk.
Finish and Serve: Remove from heat. Stir in nutritional yeast and mix well. Adjust seasoning if necessary. Garnish with fresh parsley and freshly ground black pepper, and serve with vegan parmesan.
Enjoy!
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- One-Pot Convenience: Minimal cleanup and easy preparation make this dish perfect for busy weeknights.
- Whole Food Plant-Based: This recipe is nutritious and adheres to a whole-food, plant-based diet. It is packed with various fresh vegetables and whole grains (depending on the pasta selected).
- Vegan and Dairy-Free: The creamy texture is achieved using oat milk and nutritional yeast, making it suitable for vegans and lactose-intolerant people.
- Flavorful and Satisfying: A blend of Italian seasoning and fresh herbs ensures every bite is flavorful.
- Customizable: Easily adapt the recipe with your favorite vegetables or gluten-free pasta options to suit your dietary needs.
- Nutrient-Rich: Packed with a wealth of essential nutrients, this pasta primavera is a delicious and healthful choice.
- Visually Appealing: The vibrant mix of colorful vegetables makes this dish tasty and a feast for the eyes. Great way to make eating veggies more fun!
- Comfort Food: The creamy, comforting texture of the dish is perfect for satisfying cravings healthily.
Let’s prepare this vegan pasta primavera!
WATCH THE STEP-BY-STEP VIDEO!
Remember to subscribe to my YouTube Channel so you can catch all of the weekly recipe videos!
PRINTABLE RECIPE CARD
ONE-POT VEGAN PASTA PRIMAVERA RECIPE (WFPB)
Ingredients
- 3 cups vegetable broth (low sodium, divided)
- 1 red onion (medium, diced)
- 3 cloves garlic (minced)
- 1 cup zucchini (sliced into half-moons)
- 1 cup yellow squash (sliced into half-moons)
- 1 cup bell peppers (julienned, use a mix of colors)
- 1 cup asparagus (cut into 1-inch pieces)
- 12 oz whole-grain pasta (340g, or gluten-free pasta)*
- 2 tsp Italian seasoning
- Salt to taste
- 1 cup oat milk (unsweetened, plain)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 1 cup frozen peas
- 1/4 cup nutritional yeast
- Fresh parsley (chopped, for garnish)
- Freshly ground black pepper (for serving)
- Vegan parmesan (for serving)
Instructions
- Prepare Ingredients: Wash and chop all the vegetables as described in the ingredients list.
- Cook Aromatics: Add two tablespoons of vegetable broth to a large pot. Add the diced red onion and minced garlic, and sauté over medium heat until the onion becomes translucent, about 3-4 minutes. Add a pinch of salt while cooking the aromatics.
- Add Vegetables: Add the zucchini, yellow squash, bell peppers, and asparagus to the pot. Stir well to combine. Add the rest of the vegetable broth, cover the pot, and cook for about 5 minutes, allowing the vegetables to soften slightly.
- Add Pasta and Seasonings: Add the pasta and Italian seasoning to the pot. Stir in the oat milk and combine all the ingredients. Add additional water or vegetable broth as needed to ensure the pasta is mostly submerged. Bring the mixture to a boil. Add a little more salt to taste.
- Cook Pasta: Reduce the heat to medium-low and let it simmer for about 5-7 minutes**, stirring occasionally. Cook until the pasta is almost al dente and the vegetables are tender.
- Add remaining vegetables: Add cherry tomatoes, broccoli florets, and frozen peas. Cook for an additional 3-5 minutes until the peas are heated through, the tomatoes and broccoli are tender, and the sauce is creamy. If the mixture seems too thick, add a little more oat milk to achieve the desired consistency.
- Finish and Serve: Remove the pot from heat. Stir in the nutritional yeast and mix thoroughly. Adjust the seasoning if necessary.
- Garnish and Serve: Garnish with fresh parsley freshly ground black pepper, and serve with vegan parmesan.
Notes
- * For one-pot recipes, use shorter pasta shapes like farfalle, penne, rotini, fusilli, or macaroni. With gluten-free pasta, brown rice or corn-based types hold up better.
- ** The time will depend on the type of pasta selected.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of oat milk if needed to restore creaminess.
- Feel free to experiment with different seasonal vegetables for a unique twist on this classic dish. Adding a variety of vegetables can enhance the flavor and nutritional value, making it even more enjoyable. Consider adding firmer vegetables at the beginning of the cooking time and softer vegetables at the end.
WAYS TO ENJOY THIS VEGAN PASTA PRIMAVERA
There are many ways to savor the deliciousness of One-Pot Vegan Pasta Primavera:
- As a Main Course: Serve it as a standalone meal. The combination of pasta and vegetables provides a balanced, satisfying dinner that is perfect for any night.
- With a Side Salad: Pair it with a crisp green salad for added freshness and a delightful contrast in textures.
- With Bread: Serve it with a side of crusty or garlic bread.
- Meal Prep: Make a large batch and store leftovers in the fridge. It reheats beautifully, making it ideal for quick lunches or dinners throughout the week.
- For Entertaining: This vibrant and colorful dish is perfect for serving at dinner parties. It’s sure to impress your guests with its flavors and presentation.
- Topped with Extras: To enhance the flavors even more, add a sprinkle of vegan parmesan, a dash of red pepper flakes for heat, or a squeeze of fresh lemon juice.
Enjoy this versatile and delicious pasta dish in a way that suits your taste and occasion!
If you are hungry for more satisfying and delicious comfort food, visit the following recipes: Comfort food recipes.
DID YOU MAKE THIS VEGAN PASTA PRIMAVERA?
Please leave a comment below, share it, or rate it.
Follow Simple Veganizer on INSTAGRAM. Tag @simpleveganizer, and hashtag it #simpleveganizer. I’d love to see your creations!
You can also FOLLOW ME on FACEBOOK, PINTEREST, and SUBSCRIBE to my YOUTUBE channel.
