ONE-POT VEGAN PASTA PRIMAVERA RECIPE (WFPB)
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.
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.