This One Pot Pasta Primavera is a 30-minute dinner that's packed with fresh vegetables and an easy creamy parmesan sauce.
Ingredients and substitutions
- Olive oil – or any other neutral cooking oil like avocado or grapeseed oil.
- Red onions – white or yellow onion would also work.
- Garlic – fresh minced garlic is best, but the jarred variety will work in a pinch.
- Penne pasta – feel free to use another kind of pasta of your choice like rotini, rigatoni or fettucine.
- Chicken broth – vegetarian broth will work just as well.
- Mixed fresh vegetables – I like using a combination of broccoli florets, carrots, yellow pepper, zucchini and frozen peas but you can use whatever veggies you have on hand.
- Butter – use a little extra olive oil if you don’t have any butter.
- Heavy cream – you can use half and half, but it won’t give the sauce the same creamy texture.
- Parmesan cheese – nutritional yeast is the best substitute here.
- Fresh parsley – to garnish.
- Salt & pepper – to taste.
How to make pasta primavera
Step 1: Sauté the onion and garlic.
Add olive oil to a large Dutch oven over med-high heat. Saute onion and garlic for 1 minute, stirring frequently.
Step 2: Add in the penne and broth.
Add in penne pasta and chicken broth, then bring to a boil. Simmer for 10-12 minutes, stirring often, until pasta is almost cooked through.
Step 3: Mix in the veggies.
Meanwhile, prepare veggies. Add to pasta and cook another 5 minutes, stirring occasionally, until veggies are tender-crisp.
Step 4: Stir in the remaining ingredients.
Stir in butter, salt & pepper, cream and parmesan cheese.
Step 5: Toss to coat.
Step 6: Garnish and dig in!
Remove from heat. Serve garnished with parsley (optional), and enjoy!
Frequently Asked Questions
You can add any vegetables of your choice to this pasta primavera. Try adding in bell peppers, mushrooms, asparagus, cherry tomatoes, corn, squash, corn, red onion and more!
I like to use penne for my one pot pasta primavera, but you can use another shaped pasta of your choice. Rotini, rigatoni or fettucine would all be delicious! You can try using whole wheat pasta, but you may need to adjust the cooking time, as the noodles will take longer to cook.
I personally haven't tried making this recipe dairy-free, but you can certainly test it out. Swap out the butter for olive oil, the parmesan cheese for nutritional yeast and the heavy cream for a non-dairy alternative of your choice. Just keep in mind that the sauce won't be as creamy, since you won't be using heavy cream.
Storing and reheating
You can store this pasta primavera recipe in an airtight container and keep in the refrigerator for up to 5 days. To reheat, warm a little oil in a pan on the stovetop. Add the leftovers to the pan and stir occasionally until heated through.
You can also add your leftovers to a microwave-safe dish and heat on high for a few minutes. The vegetables just won’t be as crisp if you use this method. Make sure to add some extra water when reheating using whichever method to ensure your pasta doesn't dry out.
Freezing this recipe
Although you can freeze this meal, the texture of the vegetables just won’t be the same when reheated. If you’d still like to freeze for later, there are a couple of methods that seem to work well. One is separating portions into freezer-safe zippered plastic bags. Then drop the bag into simmering water until heated through before serving. You could also freeze the dish in a disposable foil pan. When you’re ready to reheat, place the pan in a preheated oven and bake.
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Easy One Pot Pasta Primavera Recipe
- 1 tbsp olive oil
- 1 red onion, sliced
- 4 cloves garlic, minced
- 1 lb penne pasta
- 4 cups chicken or vegetable broth use vegetable broth to make it vegetarian
- 4 cups mixed fresh vegetables (I used a combination of broccoli florets, julienned carrots, chopped yellow pepper, diced zucchini and frozen peas)
- 1 tbsp butter
- 1/2 tsp each salt & pepper
- 1/4 cup heavy cream
- 3/4 cup parmesan cheese make sure the parmesan is vegetarian if necessary
- 1/4 cup fresh chopped parsley (optional)
- Add olive oil to a large Dutch oven over med-high heat. Saute onion and garlic for 1 minute, stirring frequently.
- Add in penne pasta and chicken broth, then bring to a boil. Simmer for 10-12 minutes, stirring often, until pasta is almost cooked through.
- Meanwhile, prepare veggies. Add to pasta and cook another 5 minutes, stirring occasionally, until veggies are tender-crisp.
- Stir in butter, salt & pepper, cream and parmesan cheese, tossing to coat. Remove from heat. Serve garnished with parsley (optional), and enjoy!