One-Pot Vegan Pasta Primavera

One-Pot Vegan Pasta Primavera with broccoli, spinach, and peas. This recipe is super delicious and easy to make all in one pot! If you’re looking to make this dish non-vegan, you can add a tablespoon of chopped anchovies before serving or add in cooked shrimp! For a gluten-free option, substitute for gluten-free spaghetti.

Ingredients

One-Pot Vegan Pasta Primavera

• 12 oz. thin spaghetti
• 1/2 yellow onion, thinly sliced
• 1 carrot, thinly sliced
• 14.4 oz canned diced tomatoes with liquid
• 3 1/2 cup vegetable broth
• 3/4 cup broccoli florets
• 1/2 cup fresh or frozen peas
• 3 cups baby spinach, stems removed
• 1 tsp italian seasoning
• Salt & black pepper to taste

Directions

1. Begin by preparing your vegetables.
2. In a large stovetop skillet or pot, add about 1 Tbs olive oil and set heat to high.
3. Then, add the onion and sauté for 2-3 minutes.
4. Next, add in the garlic, spaghetti, tomatoes, vegetable broth, broccoli, carrot, and peas.
5. Stir in the italian seasoning and a pinch of black pepper.
6. Bring the mixture to a boil then reduce heat to medium-low and cover with a lid for 3 minutes.
7. Next, uncover and stir continually and adjust heat as needed to maintain a simmer.
8. Cook for about 8-10 minutes or until the stock is absorbded and the pasta is tender.
9. Lastly, stir in the baby spinach, toss for 1 minute.
10. Taste and adjust seasoning.
11. Serve and enjoy, optionally top with vegan parmesean.

Nutrition Information

Nutrition Disclaimer

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