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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

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.
    Close-up shot of a large black sauté pan on the white marble cooktop, filled with light coconut milk, water, Italian seasoning, nutritional yeast, and salt. A wooden spoon is stirring the mixture, with steam gently rising from the pan.
  • 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.
    Close-up shot of the black sauté pan on the white marble cooktop. Broccoli florets, thawed peas, and halved cherry tomatoes are stirred into the simmering pasta and vegetable mixture. The vibrant ingredients blend into the rich, creamy broth
  • Add Remaining Veggies: Stir in broccoli, peas, and cherry tomatoes. Cook for an additional 3-5 minutes until pasta is al dente.
    Close-up shot of the black sauté pan on the white marble cooktop. Broccoli florets, thawed peas, and halved cherry tomatoes are stirred into the simmering pasta and vegetable mixture. The vibrant ingredients blend into the rich, creamy broth
  • 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.
    Close-up shot of the black sauté pan on the white marble cooktop. The pasta and vegetables are resting, with the creamy sauce thickening to a velvety texture. Steam rises gently, and the wooden spoon rests on the edge of the pan.
  • Serve: Top with optional vegan parmesan, fresh herbs, or red pepper flakes. Enjoy warm!
    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