One-Pot Spring Primavera Pasta

Years ago, when I was a new stay-at-home parent, I admired quick cooking shows—but I quickly realized the cleanup could be as time-consuming as the meal. That’s why one-pot meals became my favorite approach: they streamline cooking and minimize dishes without sacrificing flavor.

This Creamy Pasta Primavera is a great example. Short pasta simmers right in the pot with stock and cream, while mushrooms, asparagus, leeks and peas are quickly sautéed and added back at the end. The pasta releases starch as it cooks, which helps the sauce cling to each piece and gives the dish a silky texture.

Traditional pasta primavera often includes cream, and the addition here elevates the dish into a rich, satisfying spring dinner that’s still quick to prepare.

Why you’ll love this recipe:

• Bright, fresh spring vegetables combined with lemon and parmesan create a flavorful and balanced pasta dish.
• Minimal prep and a total cook time of around 30 minutes makes this ideal for busy weeknights.
• Everything cooks in a single pan—there’s no need to boil and drain pasta separately, which reduces cleanup.
• Highly adaptable: switch vegetables or add a protein to suit your pantry and preferences.

Recipe ingredients

This pasta primavera highlights seasonal vegetables, but you can customize it with whatever you have on hand.

• Pasta: Orecchiette works beautifully, but any short, sturdy pasta such as rotini, penne, small shells, or farfalle is fine.
• Asparagus: Trim tough ends and cut into bite-sized pieces.
• Leeks: Use the white and light green parts, sliced into half moons. They add a mild onion flavor.
• Garlic: Minced, to build savory depth.
• Mushrooms: Baby bella or button mushrooms add a meaty texture; omit if desired.
• Peas: Fresh or frozen (thawed) both work.
• Heavy cream: Adds the classic creamy finish for pasta primavera.
• Lemon: Zest and juice brighten the sauce—don’t skip the zest.
• Parmesan cheese: Freshly grated for the best flavor and texture.
• Fresh basil: Optional but recommended for a fresh herbal note. Substitute dried herbs if needed.
• Vegetable stock or water: To cook the pasta in the pot and create the base of the sauce.
• Salt and pepper: To taste.

How to make this recipe

This one-pot vegetarian pasta takes about 10 minutes to prep and 20 minutes to cook. For even faster weeknight cooking, chop the vegetables ahead of time.

Pro tip: Prep your vegetables in advance to speed up assembly.

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté sliced mushrooms with a pinch of salt until browned, about 5 minutes.
2. Add the remaining tablespoon of oil, then asparagus and leeks. Cook 2–3 minutes until asparagus is crisp-tender. Add peas and garlic and cook 30 seconds more. Transfer the vegetables to a bowl and set aside.
3. Pour stock or water into the pan and scrape any browned bits from the bottom. Add the pasta and bring to a boil. Stir in the cream, reduce heat to a medium simmer and cook until the pasta is tender, about 10–12 minutes. If needed, add up to 1/2 cup more liquid during cooking.
4. Return the reserved vegetables to the pan during the last 30 seconds to warm through. Remove from heat and stir in lemon zest, lemon juice, parmesan cheese and chopped basil. Taste and season with salt and pepper. Serve with extra parmesan if desired.

Recipe FAQs

Serving suggestions

This creamy vegetable spring pasta is satisfying on its own, but it also pairs nicely with simple sides.

• A crisp green salad or a fruit-and-arugula salad with goat cheese complements the richness of the pasta.
• Warm crusty bread, a rosemary focaccia, or garlic bread are great for mopping up the sauce.
• Add cooked chicken, shrimp, white beans or chickpeas for extra protein.
• Swap or mix in seasonal vegetables—broccoli, zucchini, cherry tomatoes and spinach all work well.

Recipe notes

• Prep ahead: Chop vegetables in advance to make this even faster.
• If you prefer a richer sauce, replace more stock with cream or half-and-half.
• I remove the vegetables before adding the liquid to prevent overcooking and to keep their bright color.
• Leftovers keep well in the refrigerator for 3–5 days.

One Pot Spring Pasta Primavera

Servings: 6   |   Prep Time: 10 mins   |   Cook Time: 20 mins   |   Total Time: 30 mins

One Pot Spring Pasta Primavera is filled with spring vegetables, bright lemon, fresh basil and a creamy parmesan sauce. It’s an easy vegetarian dinner ready in about 30 minutes.

Ingredients

• 2 tablespoons extra virgin olive oil
• 8 ounces mushrooms, stems removed and sliced
• 8 ounces asparagus, trimmed and cut into 1″ pieces
• 1 leek, white and light green parts sliced
• 1 cup fresh or frozen peas (thawed if frozen)
• 3 cloves garlic, minced
• 2.5 cups low-sodium vegetable stock (or water)
• 8 ounces uncooked short pasta (orecchiette or similar)
• 3/4 cup heavy cream
• 1 lemon, zested and juiced
• 1/2 cup freshly grated parmesan cheese
• 1/3 cup chopped fresh basil (or 1 tsp dried basil)
• Salt and pepper, to taste

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and a pinch of salt; cook until browned, about 5 minutes.
2. Add remaining oil, asparagus and leeks. Cook 2–3 minutes until asparagus is crisp-tender. Stir in peas and garlic for 30 seconds. Transfer vegetables to a bowl and set aside.
3. Add stock or water to the skillet and scrape up any browned bits. Add pasta and bring to a boil. Stir in cream, reduce to a medium simmer, and cook until pasta is tender, about 10–12 minutes. Add up to 1/2 cup more liquid if needed.
4. Return the vegetables to the skillet during the last 30 seconds to warm. Remove from heat and stir in lemon zest, lemon juice, parmesan and basil. Season to taste and serve.

Notes

• Prep vegetables ahead to speed up cooking.
• Adjust liquid as needed; evaporation rates vary by pan and stovetop.
• Leftovers keep in an airtight container for 3–5 days.

Nutrition (estimate)

Calories per serving: ~376 kcal. Nutrition values are approximate and provided for guidance only.