Save One-Pot Creamy Pasta Primavera brings the vibrant flavors of Italian-American cuisine to your table in just 35 minutes. This satisfying vegetarian dish transforms simple penne or fusilli into a luscious, creamy masterpiece by cooking everything together in a single pot. The medley of fresh vegetables—zucchini, colorful bell peppers, sweet cherry tomatoes, crisp snap peas, and tender carrots—creates a rainbow of colors and textures that's as beautiful as it is delicious. As the pasta simmers in vegetable broth, it releases starches that naturally thicken the sauce, while heavy cream and Parmesan cheese add rich, velvety depth. Perfect for busy weeknights when you crave something comforting yet fresh, this recipe proves that sometimes the most memorable meals are the simplest to prepare.
Save The magic of this pasta primavera lies in its ingenious cooking method. By simmering the pasta directly in the vegetable broth, it absorbs flavor while releasing starches that create a silky foundation for the cream sauce. Each vegetable is added at just the right moment—hardier carrots and snap peas sauté first to develop sweetness, while delicate cherry tomatoes join later, bursting gently as the pasta cooks. The result is a harmonious dish where vegetables retain their vibrant crunch and the sauce achieves the perfect consistency. Whether you're cooking for family or friends, this one-pot wonder delivers restaurant-quality results with home-cooked comfort.
Ingredients
- 340 g (12 oz) penne or fusilli pasta
- 1 medium zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) snap peas, trimmed and halved
- 1 medium carrot, sliced thin
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups (720 ml) vegetable broth
- 1 cup (240 ml) heavy cream
- 80 g (¾ cup) grated Parmesan cheese
- ½ teaspoon dried Italian herbs
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil
- Extra grated Parmesan cheese for serving (optional)
Instructions
- Step 1: Sauté the Vegetables
- In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic, zucchini, bell peppers, carrot, and snap peas. Sauté for 3–4 minutes until slightly softened.
- Step 2: Cook the Pasta
- Add pasta, cherry tomatoes, and vegetable broth. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
- Step 3: Create the Creamy Sauce
- Stir in heavy cream, Parmesan cheese, and Italian herbs. Simmer uncovered for 3–4 minutes, stirring frequently, until the sauce thickens and coats the pasta and vegetables.
- Step 4: Season and Garnish
- Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.
- Step 5: Serve
- Serve hot, garnished with extra Parmesan and basil if desired.
Zusatztipps für die Zubereitung
For the best results, use a large pot or Dutch oven that provides enough space for the pasta to cook evenly. Stir occasionally during the simmering phase to prevent sticking and ensure even cooking. The pasta is done when it's al dente—tender but still firm to the bite. If the sauce thickens too much before the pasta is fully cooked, add a splash more vegetable broth. Always reserve a handful of fresh basil to add at the very end for the brightest flavor and most vibrant presentation.
Varianten und Anpassungen
This versatile recipe welcomes countless variations. For a vegan version, simply substitute plant-based cream and cheese alternatives. Feel free to swap or add vegetables based on what's in season—fresh asparagus, broccoli florets, or baby spinach all work beautifully. You can also use gluten-free pasta to accommodate dietary restrictions. For extra protein, consider adding white beans or grilled chicken. The vegetable medley is infinitely adaptable, making this recipe a wonderful foundation for creative cooking throughout the year.
Serviervorschläge
Serve this creamy pasta primavera piping hot in shallow bowls to showcase its colorful vegetable medley. A crisp white wine such as Pinot Grigio makes an ideal pairing, cutting through the richness of the cream sauce while complementing the fresh vegetables. Garnish generously with extra Parmesan cheese and fresh basil leaves for a restaurant-worthy presentation. This dish stands alone beautifully as a complete meal, but you could also serve it with a simple green salad dressed with light vinaigrette for added freshness.
Save One-Pot Creamy Pasta Primavera exemplifies the beauty of Italian-American comfort food—simple ingredients transformed through smart technique into something extraordinary. Whether you're a seasoned cook or just beginning your culinary journey, this recipe delivers consistently delicious results with minimal effort. The balance of tender pasta, crisp vegetables, and velvety cream sauce creates a satisfying meal that brings warmth and joy to any table. Best of all, with only one pot to clean, you can spend less time washing dishes and more time savoring each delicious bite with the people you love.
Recipe FAQs
- → Can I make this dairy-free?
Yes, substitute heavy cream with full-fat coconut cream or cashew cream. Use nutritional yeast or vegan Parmesan alternative in place of grated Parmesan. The sauce will still be rich and creamy.
- → What pasta shapes work best?
Penne and fusilli are excellent choices because their ridges and curves hold the creamy sauce well. Rotini, farfalle, or gemelli also work. Avoid long strands like spaghetti or linguine.
- → Can I add protein?
Absolutely. Stir in shredded rotisserie chicken during the final simmer, or add white beans with the broth. Sautéed shrimp or cubed tofu also complement the flavors beautifully.
- → How do I prevent the pasta from becoming mushy?
The key is monitoring the liquid absorption. Start checking at 10 minutes—if pasta is al dente and most broth is absorbed, proceed immediately. The pasta continues cooking slightly as the sauce thickens.
- → Can I prepare this ahead?
This dish tastes best fresh, but you can prep vegetables up to 2 days ahead. Store cut vegetables in airtight containers. The entire dish reheats well with a splash of cream or broth to loosen the sauce.
- → What vegetables can I substitute?
Asparagus, broccoli florets, baby spinach, or green beans work wonderfully. Add sturdy vegetables like broccoli with the sauté, and tender greens like spinach during the final simmer.