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Wide shot of a table set with bowls of creamy coconut milk pasta, topped with fresh basil, red pepper flakes, and extra vegan parmesan. The dish is warm and inviting, ready to be enjoyed.

Vegan One-Pot Pasta Primavera Recipe

This Vegan One-Pot Pasta Primavera is a colorful and creamy dish packed with fresh veggies, coconut milk, and a tangy kick from lemon. It’s a simple, wholesome, and satisfying meal that comes together in no time, perfect for any busy night!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, vegan
Servings 4
Calories 350 kcal

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.
    Close-up of a pot with coconut milk, water, and Italian seasoning being stirred together. The creamy mixture is starting to come together with a rich texture and warm colors.
  • 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.
    Action shot of colorful sliced carrots, zucchini, squash, bell peppers, and shallots being added to a pot of creamy broth and pasta. Steam rises from the pot, making the ingredients look vibrant and fresh.
  • Add More Veggies: Stir in broccoli, peas, and tomatoes. Cook for an additional 3-5 minutes until everything is tender.
    A beautifully plated bowl of creamy coconut milk pasta with mixed vegetables like carrots, zucchini, and cherry tomatoes. A sprinkle of vegan parmesan and fresh parsley completes the dish.
  • 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!
    Wide shot of a table set with bowls of creamy coconut milk pasta, topped with fresh basil, red pepper flakes, and extra vegan parmesan. The dish is warm and inviting, ready to be enjoyed.