Save to Pins There's something deeply satisfying about a meal that comes together in one pot—the way flavors meld, the minimal cleanup, and the sheer comfort of watching everything simmer into harmony. One-Pot Creamy Pasta Primavera celebrates the bounty of fresh vegetables, transforming humble zucchini, vibrant bell peppers, sweet cherry tomatoes, and crisp snap peas into a luxuriously creamy dish that feels like a warm embrace at the dinner table. This Italian-American classic proves that vegetarian cooking can be both indulgent and effortless, delivering restaurant-quality results in just 35 minutes.
Save to Pins The magic of this dish lies in cooking the pasta directly in vegetable broth alongside the vegetables, allowing the starches to release and create a naturally silky base for the cream and Parmesan to build upon. Each forkful delivers tender penne wrapped in velvety sauce, punctuated by bursts of sweetness from cherry tomatoes and the satisfying snap of fresh vegetables. It's the kind of recipe that makes you wonder why you ever bothered with multiple pots and pans.
Ingredients
- Pasta: 340 g (12 oz) penne or fusilli pasta
- Vegetables: 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
- Sauce: 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
- Garnish: 2 tablespoons chopped fresh basil; Extra grated Parmesan cheese (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 Finish
- 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 wide pot or Dutch oven that allows the pasta to spread in an even layer, ensuring uniform cooking. Stir occasionally during the simmering phase to prevent sticking. If the pasta absorbs the liquid before becoming al dente, add a splash more broth. When adding the cream and cheese, keep the heat at medium-low to prevent the sauce from breaking or becoming grainy.
Varianten und Anpassungen
For a vegan version, substitute plant-based cream and nutritional yeast or vegan Parmesan alternatives. To make this dish gluten-free, use your favorite gluten-free pasta variety. Feel free to swap or add vegetables according to what's in season—asparagus, broccoli florets, or baby spinach make excellent additions. For added protein, consider stirring in white beans or serving alongside grilled chicken.
Serviervorschläge
This creamy pasta primavera shines as a standalone main course but pairs beautifully with a simple arugula salad dressed in lemon vinaigrette. Crusty garlic bread makes an excellent companion for soaking up any remaining sauce. For beverages, a crisp white wine such as Pinot Grigio complements the dish's creamy richness and vegetable brightness perfectly.
Save to Pins One-Pot Creamy Pasta Primavera embodies everything we love about weeknight cooking: it's quick, flavorful, and brings the whole family to the table with smiles. The combination of tender pasta, crisp-tender vegetables, and that gloriously rich Parmesan cream sauce creates a dish that feels special yet remains wonderfully accessible. Whether you're cooking for a busy Tuesday dinner or a casual weekend gathering, this recipe delivers comfort and satisfaction in every single bite.
Frequently Asked Questions
- → Can I make this dairy-free?
Yes, simply substitute the heavy cream with full-fat coconut cream or a plant-based cream alternative, and use vegan Parmesan or nutritional yeast instead of dairy Parmesan.
- → What pasta shapes work best?
Penne and fusilli work excellently as their shapes hold the creamy sauce well. You can also use rigatoni, farfalle, or rotini depending on what you have available.
- → Can I add other vegetables?
Absolutely. Asparagus, broccoli florets, baby spinach, or green beans make great additions. Add heartier vegetables like broccoli earlier in the cooking process, and delicate greens like spinach at the very end.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce, so you may want to add a splash of cream or broth when reheating.
- → Can I freeze this dish?
While possible, freezing cream-based pasta can cause the sauce to separate when thawed. If freezing, do so without the cream and add fresh cream when reheating for best results.
- → What can I serve with this?
A crisp green salad with vinaigrette balances the richness perfectly. Crusty garlic bread or focaccia also makes a nice accompaniment. For wine, a Pinot Grigio or Sauvignon Blanc pairs beautifully.