This Vegan One-Pot Pasta Primavera is the answer to every craving for a fresh, creamy, and colorful dish that’s easy to make and packed with nutrients.
With a blend of seasonal veggies like zucchini, bell pepper, and broccoli combined with creamy coconut milk, it’s a dish that celebrates both the simplicity of pasta and the natural goodness of plant-based ingredients.
The beauty of this recipe lies in its simplicity: just one pot, a few pantry staples, and a dash of lemon for a burst of freshness.
The coconut milk brings a silky richness, while the Italian seasoning and nutritional yeast give it the kind of savory depth that makes you go back for seconds. And the vibrant veggies, from crisp carrots to juicy cherry tomatoes, add both flavor and a gorgeous pop of color.
Serve this one-pot wonder as a light dinner or a perfect side to your favorite main dish. It’s vegan, gluten-free, and sure to be a hit with everyone at the table. Add a sprinkle of vegan parmesan or fresh herbs like parsley and basil to take it to the next level.
Why You Will Be Hooked?
- One pot, less mess: All you need is one pot to cook up a delicious, creamy dish—easy cleanup!
- Perfect balance of textures: The crisp veggies and tender pasta make every bite a delight.
- Super customizable: Add or swap any veggies you have on hand, and it will still be amazing.
- Vegan & gluten-free: A dish that’s both allergy-friendly and satisfying for everyone at the table.
- Simple ingredients, big flavor: Coconut milk, Italian seasoning, and nutritional yeast deliver a big taste with minimal effort.
Vegan One-Pot Pasta Primavera Recipe
Equipment
- Large pot or sauté pan
- Knife and cutting board
- Spoon for stirring
Ingredients
- 1 13.5 ounce 380 ml can light coconut milk
- 2 cups 475 ml water
- 1 teaspoon dried Italian seasoning blend
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 8 ounces 225 g regular or gluten-free pasta*
- 1 carrot cut into matchsticks
- 1 small zucchini sliced
- 1 yellow squash sliced
- 1/2 red or yellow bell pepper cut into thin slices
- 1 small shallot diced (or sub ~1/4 cup red onion)
- 1 cup 85 g broccoli, cut into small florets
- 3/4 cup 100 g frozen peas, thawed
- 1 cup 190 g cherry tomatoes, cut in half
- 1 tablespoon lemon juice
- Black pepper to taste
- Optional toppings: vegan parmesan* fresh parsley, fresh basil, red pepper flakes
Instructions
- Make the Broth: In a large pot, combine coconut milk, water, Italian seasoning, nutritional yeast, and salt. Stir well.
- Cook the Pasta & Veggies: Add pasta, carrot, zucchini, squash, bell pepper, and shallot to the pot. Bring to a boil, then reduce heat to medium. Cook until pasta is nearly al dente, about 5-8 minutes.
- Add More Veggies: Stir in broccoli, peas, and tomatoes. Cook for an additional 3-5 minutes until everything is tender.
- Finish: Turn off the heat. Stir in lemon juice, salt, and pepper to taste. Let sit for 3-5 minutes to thicken the sauce.
- Serve: Top with vegan parmesan, fresh herbs, or red pepper flakes, and serve warm!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 350kcal |
| Carbohydrates | 50g |
| Fibre | 8g |
| Fat | 14g |
| Protein | 9g |
| Sugar | 8g |
Try Some Other Pasta Recipes of Ours!
- Vegan Avocado Pesto Pasta
- 20-Minute Pasta with Vegetables
- Vegan Chickpea Pot Pie Pasta
- One Pot Creamy Tomato Pasta
- Baked Hummus Pasta
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
