One-Pot Pasta Primavera is a quick and easy dish packed with fresh vegetables and creamy sauce, all cooked in one pot. This vibrant recipe makes a perfect weeknight dinner with minimal cleanup, full of flavor and color.
- 300g (10 oz) pasta (penne or spaghetti)
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 carrot, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup green peas (frozen or fresh)
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a vegan option)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper, to taste
- Fresh basil or parsley for garnish
- Saute the vegetables: In a large pot, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the zucchini, bell pepper, and carrot, and cook for 3-4 minutes until slightly tender.
- Add pasta and broth: Add the pasta, vegetable broth, and cream to the pot. Stir well and bring to a boil. Reduce the heat to a simmer and cook for about 8-10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Add peas and tomatoes: When the pasta is nearly done, stir in the green peas and cherry tomatoes. Cook for another 2-3 minutes until the vegetables are heated through.
- Add cheese and season: Stir in the grated Parmesan cheese (or nutritional yeast), and season with salt and pepper to taste. If the sauce is too thick, add a bit more broth or water.
- Serve: Garnish with fresh basil or parsley, and serve the pasta primavera hot.