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One Pot Pasta Primavera cooks in about 10 minutes and tastes incredible. The sauce is really flavorful and light, so you won’t feel guilty about eating it!
I’m in love with all things “one pot” meals. They are quick, easy, full of flavor and did I mention easy? Today’s One Pot Pasta Primavera sauce is really flavorful and filled with lots of veggies. I’m constantly on the hunt for simple no-fuss meals my kids love, and this one will be heading into our permanent rotation.
If you are looking for other one pot pasta ideas you can also try One Pot Cheesy Sausage Pasta and The Best One Pot Baked Ziti for other easy dinner ideas. Pasta is such a staple food that easily feeds families. You can’t go wrong with noodles and simplifying dinner so there’s less work and fewer dishes to do later!
Table of Contents
Why You’ll Love This Recipe
- I love that it’s full of vegetables and all things creamy.
- This is a meatless dish which is easy on the budget too.
- One pot means less cleanup!
Recipe Ingredients
- Vegetable broth
- Pasta – I used tri-color spiral pasta
- Onion
- Broccoli
- Zucchini
- Mushrooms – I used white button mushrooms but any will do
- Garlic cloves
- Spices – Salt, black pepper, dried parsley, dried basil
- Heavy whipping cream
- Parmesan
See the recipe card below for full information on ingredients and quantities
How to Make One Pot Pasta Primavera
Step #1. Chop all your vegetables
Step #2. Add all ingredients except for cream and cheese to a large pot. Boil for 10 minutes
Step #3. Remove from the heat and stir in the cream and the Parmesan.
Step #4. Let mixture sit for 5 minutes before stirring again and serving with additional cheese and salt and pepper to taste.
Recipe FAQs
Frozen broccoli works just as well in this recipe and still tastes great. Plus frozen veggies are easy! Sometimes the frozen vegetables can end up a little softer than the raw broccoli, but often you can’t even tell the difference.
Baby bella or cremini mushrooms also taste great in this recipe. They don’t taste that different from the white mushrooms when mixed in with everything else in the recipe.
Any chunky or bite sized noodles work in this recipe, like rotelle, penne, farfalle, or radiatore. Thin noodles like spaghetti don’t mix in with the vegetables as well and don’t hold on to the sauce as much. The bigger noodles seem to go better with a chunky, vegetable-filled pasta like this.
Expert Tips
- The keys to the pasta “one pot wonders” is to stir a lot so that nothing sticks to the bottom of the pot and to keep an eye on the amount of liquid you have.
- You want to have a little liquid left on the bottom of the pan when the noodles are cooked, so if this means you need to add a little more broth then be sure to do that.
- A little liquid left is great, because it will continue to thicken and becomes your sauce.
- Add the cream after removing from the heat to prevent curdling.
How to Serve and Store One Pot Pasta Primavera
Noting goes better with pasta, in my opinion, than some fresh baked bread. Try my brioche bread, sourdough focaccia, or breadsticks to dip in your sauce. One Pot Cheesy Sausage Pasta, Spinach Bacon Pasta Salad and Quick & Easy Pesto Pasta Salad are a few of my tried and true pasta recipes that you’ll love too!
Store any leftovers in an airtight container in the refrigerator for up to five days. When reheating, add a splash of broth or cream to revive the sauce.
More One Pot Recipes to Consider
Beef Recipes
Julia Child’s Beef Bourguignon
Dinner Ideas
One-Pot Sausage, Rice, and Peas Dinner
Quick Dinner Ideas
Cheeseburger Casserole Recipe
Soups, Stews & Chowders
Texas Chili Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
One Pot Pasta Primavera
Ingredients
- 5 cups vegetable broth
- 12 ounces tri-color spiral pasta, uncooked
- 1 small onion, halved and sliced thin
- 1 pound broccoli crowns, cut into bite-sized pieces
- 2 small zucchini, sliced
- 8 ounces sliced white button mushrooms
- 4 large cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan
- Salt and pepper to taste
- Additional Parmesan cheese for serving
Instructions
- In a large stock pot add the broth through the spices (every thing except for the cream, cheese, and addition cheese and salt and pepper for serving). Stir well to combine. Bring the mixture to a boil over medium high heat and cook, stirring often until the noodles are al dente (about 10 minutes).
- Remove from the heat and stir in the cream and the Parmesan. Let the mixture sit for 5 minutes before stirring again and serving with additional cheese and salt and pepper to taste.
Notes
- The keys to the pasta “one pot wonders” is to stir a lot so that nothing sticks to the bottom of the pot and to keep an eye on the amount of liquid you have.
- You want to have a little liquid left on the bottom of the pan when the noodles are cooked, so if this means you need to add a little more broth then be sure to do that.
- A little liquid left is great, because it will continue to thicken and becomes your sauce.
- Add the cream after removing from the heat to prevent curdling.
You had me at on pot and all those veggies! yumm!
I have been wanting to try one of these one pot pastas. This looks like a perfect one to start with.
We are a family of 6, does the recipe double well?
It should… you’ll need a really big pot though.
It doubled perfectly! Thanks for warning me about the larger pot. I also browned some chicken breast in the pot with the onions before I added everything else. My hubby would be looking for more if there was no meat! lol! Thanks!
I found the pasta cute. haha, I am sure kids would be attracted to this kind of pasta. I am thinking if it will goes well with stockton’s main dish scotch eggs?
This looks great! I would even grill extra chicken one night to have leftovers to add to this one pot meal!