Easy One-Pot Pasta Primavera

This Easy One-Pot Pasta Primavera is a quick and easy vegetarian dinner recipe packed with tons of fresh spring vegetables.

Happy Monday! I hope you all had a wonderful weekend 🙂 I know that Monday is usually not most people’s favorite day of the week, so I think we could all use an easy and delicious dinner recipe! As some of you may have noticed, my site has been primarily vegan for the last six months, but lately I’ve been sharing a few more recipes that contain dairy.

My recipes have always been vegetarian (except for a few at the very beginning). Still, about six months ago, I completely stopped eating dairy (and soy, spicy food, marinara sauce, and chocolate for a little bit) because my 9-month-old had really bad reflux. He was extremely fussy, and giving up dairy seemed to help somewhat. Or at least it made me feel like I was actually doing something to help.

I’ve given up dairy for quite some time, so it wasn’t really too difficult for me, and a happy baby far outweighed eating cheese. Lately Eli has been SO much happier, so I’ve started to add dairy back into my diet slowly, and he seems to be doing well with it (knock on wood!). However, if you’re vegan and enjoy my recipes, don’t worry – I still love creating vegan recipes and will continue to do so. There will be just a few non-vegan options thrown in there. Enter, this Easy One-Pot Pasta Primavera!

Easy One-Pot Primavera Recipe Ingredients

• Vegetables – This recipe calls for broccoli florets, diced asparagus, shredded carrots, peas (frozen or thawed), red bell pepper, and garlic.
• Olive oil
• Milk – Any kind of milk will work.
• Water
• Pasta – I used rotini for this recipe, but use your favorite kind, including gluten-free.
• Parmesan – If making this recipe vegan, you can use nutritional yeast, a vegan parmesan substitute, or leave it off.
• Salt
• Chopped parsley – For garnish, if desired.

How To Make One-Pot Pasta Primavera

1. Heat a large pot over medium heat and add in olive oil, all the vegetables, and a pinch of salt. Cook the vegetables for 3 minutes, then add the minced garlic and cook for an additional 2 minutes.
2. Add the milk and water to the pot and bring to a boil. Keep a close eye on the pot because milk can scald and boil over quickly if the heat is too high.
3. Once the mixture is boiling, add the pasta, stir everything together, and cover. Let the mixture cook until most of the liquid has been absorbed and the pasta is cooked, about 15 minutes, stirring occasionally.
4. Remove the lid and stir in the Parmesan cheese. Garnish with chopped parsley, if desired.

Recipe Tips and Thoughts

• This recipe can be made vegan and gluten-free with vegan cheese and milk, and GF pasta, respectively.
• This easy pasta primavera is a great way to get your fix of spring produce.
• It’s also an easy dinner that only requires just one pot! These are my favorite kind of dinners these days, and it’s my goal to share more of them with you.
• One-pot pastas can be like a science sometimes. You need to determine the exact ratio of liquid to pasta, and this can change when you add vegetables. I’ve made this recipe a few times, and it has come out perfect each time after cooking the pasta for 15 minutes. However, everyone has a different kitchen, so be sure to check on the pasta once or twice while it’s cooking.  
• Store in the refrigerator for up to four days.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More One-Pot Recipes?

One-Pot Creamy Vegan Caprese Pasta (30-Minute)

One-Pot Lentil Chickpea Coconut Curry

One-Pot Coconut Curry with Quinoa, Lentil, and Sweet Potatoes

One-Pot, Stove Top Sweet Potato; Black Bean Chopped Enchiladas

Vegetarian Pizza Casserole with White Beans and Rice

One-Pot Stovetop Enchiladas

Check Out Exactly How I Make This Easy Pasta Primavera Here:

Easy One-Pot Pasta Primavera + Recipe Video

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5 from 1 review

• Total Time: 35 minutes
• Yield: 4

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Ingredients

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• 3/4 cup small broccoli florets
• 3/4 cup small diced asparagus
• 3/4 cup shredded carrots
• 3/4 cup peas, frozen or thawed
• 3/4 cup small diced red bell pepper
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 2 cups milk, any kind will work
• 3 cups water
• 4 cups uncooked pasta, your favorite kind
• 2 cups grated parmesan
• Salt
• Chopped parsley for garnish, if desired

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Instructions

1. Heat a large pot over medium heat and add in olive oil, all the vegetables and a pinch of salt. Cook vegetables for 3 minutes and then add the minced garlic and cook for another 2 minutes.
2. Add the milk and water to the pot and bring to a boil. Keep a close eye on the pot because milk can scald and boil over quickly if too high of heat.
3. Once mixture is boiling, add the pasta, stir everything together and cover. Let mixture cook until most of the liquid has been absorbed and pasta is cooked, about 15 minutes, stirring occasionally.
4. Remove the lid and stir in the Parmesan cheese. Garnish with chopped parsley, if desired.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Dinner, Gluten Free, One Pot, Vegetarian