Quick, vibrant, and bursting with fresh veggies, this Vegan One-Pot Pasta Primavera is your answer to a hassle-free, healthy, and absolutely delicious meal.

Everything comes together in one pot—yes, even the pasta—so cleanup is a breeze. It’s the perfect weeknight dinner when you want something light yet satisfying.

The first time I made this, I paired it with Roasted Vegetables and a crisp Caesar Salad, and it was an instant hit.

The combination of tender pasta, a medley of colorful veggies, and a light, herby sauce is so comforting and refreshing.

This recipe is all about simplicity and bold flavors. The vegetables add natural sweetness and crunch, while the light sauce binds everything together beautifully.

Whether you’re cooking for yourself, your family, or a dinner party, this dish is bound to impress.

Ready to make this one-pot wonder? Let’s get started!

Why You’ll Love This Recipe?

Close-up shot of a plate of creamy pasta and vegetables on the white marble cooktop. The dish is topped with vegan parmesan, fresh parsley, and red pepper flakes, creating a colorful and inviting presentation

One-Pot Wonder: Minimal cleanup with maximum flavor!
Packed with Veggies: A rainbow of fresh vegetables makes it nutritious and beautiful.
Quick and Easy: Perfect for busy weeknights.
Vegan and Delicious: No dairy or meat—just plant-based goodness.

Vegan One-Pot Pasta Primavera Recipe

This one-pot vegan pasta dish is creamy, vibrant, and packed with colorful vegetables. Infused with coconut milk, Italian herbs, and fresh lemon juice, it’s a quick and nourishing weeknight meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American, vegan

Servings 4

Calories 280 kcal

Equipment

Large pot or sauté pan with tall sides
Wooden spoon or spatula (for stirring)
Knife and Cutting Board
Measuring cups and spoons

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

Prepare Broth: Heat a large pot or sauté pan on high. Add coconut milk, water, Italian seasoning, nutritional yeast, and salt. Stir to combine.
Cook Pasta & Veggies: Add pasta, carrot, zucchini, squash, bell pepper, and shallot. Bring to a boil, reduce heat to medium, and cook for 5-8 minutes, stirring occasionally.
Add Remaining Veggies: Stir in broccoli, peas, and cherry tomatoes. Cook for an additional 3-5 minutes until pasta is al dente.
Finish with Lemon: Turn off the heat and mix in lemon juice. Adjust salt and pepper to taste.
Thicken Sauce: Let the pasta sit for 3-5 minutes to allow the sauce to thicken.
Serve: Top with optional vegan parmesan, fresh herbs, or red pepper flakes. Enjoy warm!